Strawberry 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
Scale
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
