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Buttery shortbread cookies always steal the show on holiday platters but this strawberry white chocolate version brings an extra burst of color and special sweetness. Dried strawberries bring a tart fruitiness while creamy white chocolate melts into pockets throughout for a cookie that delights kids and adults alike.
I first made these for a cookie swap that became legendary among my friends. Now they are the first treat my family requests when the holidays roll around and we always end up gifting a few batches to neighbors too.
Ingredients
- Unsalted butter: Softens easily at room temp so your dough turns out rich and tender. Look for good European butter if possible for superior creaminess.
- Confectioners sugar: Melts right into the mix creating that signature melt-in-your-mouth shortbread feel. Always sift for fluffier results.
- Vanilla extract: Rounds out the dough with warmth. Pick a quality pure vanilla for best flavor.
- Salt: Sharpens each flavor and balances the sugar. Just a touch is all you need.
- All-purpose flour: Gives these cookies their signature crisp sandy bite. Choose an unbleached flour for subtle nutty notes.
- Dried strawberries: Add bright fruity pops in every bite. Choose ones that smell fragrant and are richly colored for the sweetest results.
- White chocolate chips or bars chopped: Bring creamy sweet contrast. Opt for real cocoa butter based white chocolate for smoothest melting.
Instructions
- Prepare the Dough:
- Begin by beating softened unsalted butter and confectioners sugar together until smooth and creamy. This should take about two to three minutes if using a hand or stand mixer. Scrape down the sides of the bowl as needed. Add in the vanilla extract and salt, mixing gently just to combine. This step ensures your shortbread will be perfectly tender and not overworked.
- Add the Dry Ingredients:
- Reduce the mixer speed to low and slowly sprinkle the all-purpose flour into the bowl. Mix only until you see the flour disappear and a silky soft dough forms. Avoid overmixing at this stage to keep your cookies delicate and crumbly.
- Incorporate Mix Ins:
- With a wooden spoon or spatula, fold in finely chopped dried strawberries and white chocolate chips. Make sure they are evenly distributed throughout so every cookie will bake up with a sweet tart surprise.
- Shape and Chill:
- Transfer the dough onto a sheet of parchment paper. Gently use your hands to shape the dough into a log about two inches in diameter. Keep the log even so your cookies will be uniform. Roll up tightly in the parchment paper and press slightly to firm the shape. Place the log in the refrigerator for at least two hours until the dough is very firm. Cold dough is so much easier to slice and bakes up neater.
- Slice the Cookies:
- Once chilled take the log out and unwrap it. Grab a sharp serrated knife. Cut slices about one third of an inch thick. If the dough crumbles, let it sit on the counter for a few minutes to soften. Slightly press any crumbly edges back into shape with your fingers.
- Arrange and Bake:
- Place the slices about an inch apart on parchment lined baking sheets. They will not spread much. Bake in a preheated 325 degree oven for fifteen to twenty minutes until edges are just starting to turn gold. Let them cool on the pan for five minutes before moving to a rack so they set up fully.
- Cool and Store:
- Allow the cookies to cool completely on a wire rack before storing. This helps them keep their crisp bite. Store in an airtight container for up to one week. Enjoy alongside tea or coffee or wrap up as gifts.
I always look forward to folding in the strawberries. It fills the kitchen with the scent of summer even when the snow is falling outside. My daughter loves helping with this part and sneaks a few chocolate chips every time.
Storage Tips
Shortbread keeps best stored in a tightly sealed tin or glass jar at room temperature. If you want to preserve freshness for longer, freeze the baked cookies in a single layer first then stack with parchment between in a freezer container. Thaw on the counter before serving.
Ingredient Substitutions
Try dried raspberries or blueberries if you cannot find strawberries. Want a richer taste swap in chopped macadamia nuts for half the chocolate or use dark chocolate for a sophisticated twist. If you only have salted butter just leave out the added salt.
Serving Suggestions
Presentation is everything with these cookies. Stack high on a festive plate or nestle in parchment for a holiday dessert board. Dunk them in white chocolate and sprinkle with extra chopped strawberries for bakery style flair. They pair especially well with hot cocoa or a glass of sparkling wine at brunch.
Cultural and Historical Notes
Shortbread dates back to medieval Scotland where butter was a precious ingredient for special feasts. The modern additions of fruit and white chocolate echo the custom of customizing shortbread for celebrations. This cookie has become a sweet symbol of winter gatherings in my home.
Seasonal Adaptations
Fresh zest from lemons or oranges brightens up the dough for spring gatherings. Use apple chips and cinnamon bits around harvest for an autumn spin. Try freeze dried strawberries for brighter color and more intense berry punch.
Success Stories
My friend once layered these cookies into a trifle with whipped cream and more berries, creating an instant hit at a potluck. One year we boxed up dozens of these for teachers and received glowing thank you notes.
Freezer Meal Conversion
You can freeze the raw dough logs for as long as three months. Double wrap tightly and label with the date. To bake straight from the freezer just let the log thaw slightly and slice while still firm. Your house will smell like a bakery within minutes.
These cookies make celebrating feel effortless and special. Share a batch and you will make new traditions in every season.
Common Recipe Questions
- → Can I use fresh strawberries instead of dried?
For best results, use dried strawberries. Fresh fruit adds too much moisture, affecting texture and shelf life.
- → What's the secret to crumbly, tender shortbread?
Ensure butter is softened but not melted, and avoid overmixing after flour is added to preserve delicate texture.
- → How should I store the cookies?
Allow to cool completely and keep in an airtight container at room temperature for up to one week.
- → Can the dough be made ahead of time?
Yes, shape the dough into a log and refrigerate for up to four days, or freeze for up to three months when well-wrapped.
- → What can I use if I don't have white chocolate chips?
Finely chopped bars of white chocolate work well as a substitute for chips in this dough.
- → Why did my cookies crumble when sliced?
If the dough is too cold, let it warm briefly at room temperature before slicing. Press crumbs back together as needed.