Strawberry Shortbread Cookies with Real Strawberry Flavor in 7 Easy Steps Recipe
Introduction
Strawberry Shortbread Cookies are soft, buttery treats with a delicate heart shape and a smooth strawberry glaze. Made with freeze-dried strawberries, they offer rich strawberry flavor without added moisture, resulting in a tender, bakery-style texture. Perfect for gifting or special occasions, these cookies are both elegant and approachable.
Ingredients
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons milk
- For the glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed
Instructions
- Step 1: Process freeze-dried strawberries in a food processor until mostly powdered. Reserve one tablespoon of the powder for the glaze and set aside.
- Step 2: In a large bowl, beat the softened butter and 1/2 cup powdered sugar until smooth and fully combined. Avoid incorporating excess air to prevent spreading.
- Step 3: Mix in vanilla extract, milk, and the powdered strawberry mixture until evenly blended and the dough turns lightly pink.
- Step 4: Flatten the dough into a disk, wrap tightly, and refrigerate for 15 minutes to help maintain clean heart shapes.
- Step 5: Roll the dough between parchment sheets to a full 1/4-inch thickness. Cut into heart shapes and transfer the parchment directly onto baking sheets.
- Step 6: Bake at 325°F (163°C) for 13–15 minutes, rotating the pan halfway through. The cookies should remain pale with lightly golden edges. Cool completely on a rack before glazing.
- Step 7: To make the glaze, whisk together 1 cup powdered sugar, 1 1/2 tablespoons milk, 1/4 teaspoon vanilla extract, and the reserved strawberry powder until smooth and thick. Spread glaze over each cookie, sprinkle lightly with crushed freeze-dried strawberries if desired, and let set for 20 minutes before stacking.
Tips & Variations
- Add lemon zest to the dough for a bright, citrusy twist.
- Dip half of each cookie in melted white chocolate for contrast.
- Use a round cookie cutter for a classic tea-cookie style.
- Sprinkle crushed freeze-dried strawberries over the glaze before it sets for a speckled finish.
- Ensure the butter is chilled enough before baking to prevent cookies from spreading too much.
Storage
Store baked cookies in an airtight container at room temperature for up to five days. Place parchment paper between glazed cookies to prevent sticking. Unglazed cookies can be frozen for up to two months; thaw at room temperature and glaze before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add moisture and will break the dough, so freeze-dried strawberries are necessary for the right texture and flavor balance.
Do these cookies need chilling?
Chilling the dough is optional but recommended, especially if your kitchen is warm, as it helps maintain crisp, defined edges on the heart shapes.
PrintStrawberry Shortbread Cookies with Real Strawberry Flavor in 7 Easy Steps Recipe
These Strawberry Shortbread Cookies are soft, buttery, and delicately structured heart-shaped treats bursting with real strawberry flavor from freeze-dried strawberries. Finished with a smooth, opaque strawberry glaze, they offer a tender crumb and clean edges, making them perfect for gifting, holidays, and special occasions.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 25 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Shortbread Cookies
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons milk
Strawberry Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed
Instructions
- Prepare the Strawberry Powder: Process freeze-dried strawberries in a food processor or blender until mostly powdered, leaving some small pieces for visual interest. Reserve one tablespoon for the glaze and set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened salted butter and powdered sugar using a hand mixer or stand mixer with paddle attachment until smooth and fully combined. Aim for a creamy look rather than fluffy to avoid incorporating excess air.
- Flavor the Dough: Mix in vanilla extract, milk, and the strawberry powder until the dough is evenly blended and lightly pink, releasing a distinct strawberry aroma.
- Rest the Dough: Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 15 minutes. This short rest firms the butter slightly, helping maintain crisp, well-defined heart shapes during baking.
- Roll and Cut Cookies: Roll the chilled dough between sheets of parchment paper to a uniform 1/4-inch thickness. Using a 2–3 inch heart-shaped cookie cutter, cut out shapes and transfer the parchment with cut cookies onto lined baking sheets to prevent distortion.
- Bake: Bake the cookies in a preheated oven at 325°F (163°C) for 13–15 minutes, rotating the pan halfway through. The cookies should remain pale with only faintly golden edges. Cool completely on a wire rack before glazing.
- Glaze the Cookies: Whisk together powdered sugar, milk, vanilla extract, and the reserved strawberry powder until smooth and thick. Spoon the glaze onto each cooled cookie, spreading gently to the edges. Immediately sprinkle crushed freeze-dried strawberries on the wet glaze for a speckled finish. Let glaze set for about 20 minutes before stacking or serving.
Notes
- Chill dough briefly before baking to keep cookie edges sharp and prevent spreading.
- Do not overbake cookies to maintain their tender, layered texture.
- Allow cookies to cool completely before applying glaze to prevent sliding.
- Spread glaze fully and evenly for a smooth, professional-looking finish.
Keywords: Strawberry shortbread cookies, heart-shaped cookies, freeze-dried strawberries, shortbread recipe, strawberry glaze, Valentine cookies, buttery cookies, easy baking
