Strawberry Oreo Shortbread Cookies: No Chill Needed
Written by Aarushi Agrawal | September 24, 2025
Looking for a buttery, melt in your mouth cookie with a fun, fruity twist? These strawberry Oreo shortbread cookies are here to impress, with zero chill time required. That’s right -- no refrigeration, no rolling, no fuss. Just mix, shape, bake, and enjoy. Perfect for last minute dessert cravings or spontaneous baking sessions. This recipe is the ideal blend of indulgent and playful. Real freeze dried strawberries add a punch of berry flavor and pink color, while chopped Oreo cookies bring chocolate crunch and a little nostalgic magic to every bite.
These cookies strike the perfect balance, as they are buttery and tender from the shortbread base, bright and fruity from real strawberry powder and crunchy and chocolatey thanks to the Oreo chunks. They are crisp at the edges, yet melt in your mouth soft in the middle. The cornstarch gives the shortbread a delicate, sandy crumb, while the freeze dried strawberries deliver concentrated flavor without adding moisture, so overall the texture stays perfect. And because there’s no chill time, these cookies keep their shape and are ready to bake the moment you finish mixing. That means cookies on the table in under 30 minutes.
Ingredients:
- 1 ¾ cups (220 g) all purpose flour
- ¼ cup (30 g) cornstarch (for that signature shortbread crumb)
- ¼ teaspoon salt
- ½ cup (12 g) freeze dried strawberries, ground into powder (about 1 cup whole pieces)
- ¾ cup (70 g) crushed Oreo cookies (about 6 Oreos)
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- Extra crushed Oreos or strawberry powder for sprinkling
- Melted white chocolate for drizzling
Method:
- Preheat your oven to 350°F or 175°C.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat together the softened butter and powdered sugar until smooth, fluffy, and creamy, which will take about 2 minutes with a mixer, or 5 minutes by hand.
- Add the vanilla extract and mix until combined. Because we’re not using granulated sugar, this mix will feel smoother and creamier, perfect for delicate shortbread.
- Grind the freeze dried strawberries into a fine powder using a food processor, spice grinder, or by crushing them in a ziplock bag with a rolling pin. Add the strawberry powder to the butter mixture and mix until evenly tinted and fragrant. The dough will now be lightly pink and smell like fresh strawberries.
- Add the flour, cornstarch, and salt to the bowl. Mix on low or stir by hand just until combined. The dough will be thick and crumbly but should hold together when pressed.
- Crush the Oreo cookies into small chunks but not fine crumbs. You want visible bits for texture. Gently fold the Oreo pieces into the dough using a spatula. Don’t overmix, or the dark cookie color may muddy the pink tone of the dough.
- Scoop out about 1.5 tablespoons of dough per cookie and roll gently into balls. Place them 2 inches apart on the prepared baking sheet. Using your fingers or the bottom of a glass, gently flatten each cookie to about ½ inch thick. These cookies won’t spread much, so shaping them now gives the best result.
- Optionally sprinkle a few more Oreo crumbles or strawberry powder on top for an extra pop.
- Bake the cookies for 15 minutes, or until the edges are just turning golden. The centers will still look soft, but they’ll firm up as they cool. Don’t over bake since shortbread is all about delicate texture. Slightly underdone is better than dry and crumbly.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If you want to get fancy, drizzle the tops with melted white chocolate and a dusting of extra strawberry powder. Let set for 10 minutes before serving.
- Store your cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully, just pop them in a zip lock bag and freeze for up to 2 months. Let thaw at room temp for 15 minutes before serving.
Notes:
- Use Golden Oreos for a lighter vanilla cookie combo.
- Swap freeze-dried strawberries for raspberries or blueberries for a twist.
- Make sandwich cookies with a white chocolate ganache or cream cheese filling.