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, these cookies boast a robust berry flavor without extra moisture, resulting in a tender crumb and clean edges. Perfect for gifting or special occasions, they combine classic shortbread technique with a fresh fruit twist.
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: Prepare the Strawberry Powder by processing the freeze-dried strawberries in a food processor until mostly powdered. Reserve one tablespoon for the glaze and set aside.
- Step 2: Cream the softened butter and powdered sugar together in a large bowl until smooth and fully combined, avoiding excess air to prevent spreading.
- Step 3: Add vanilla extract, milk, and the strawberry powder to the butter mixture. Mix just until evenly blended and lightly pink, with a distinct strawberry aroma.
- Step 4: Flatten the dough into a disk, wrap tightly, and refrigerate for 15 minutes to help maintain clean heart shapes during baking.
- Step 5: Roll the dough between parchment paper to a full 1/4-inch thickness—do not roll thinner. Cut heart shapes using a 2-3 inch cutter and transfer the parchment with cookies 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 faintly golden edges. Cool completely on a rack before glazing.
- Step 7: Prepare the glaze by whisking powdered sugar, milk, vanilla, and the reserved strawberry powder until smooth and thick. Spoon or spread glaze over each cookie, then lightly sprinkle crushed freeze-dried strawberries. Let set for 20 minutes before stacking or serving.
Tips & Variations
- Add lemon zest to the dough for a bright citrus note.
- Dip half of each cookie in melted white chocolate for a contrast in flavor and texture.
- Use a round cookie cutter instead of a heart shape for a classic tea cookie look.
- Sprinkle crushed freeze-dried strawberries over the glaze for added color and texture.
- Ensure the butter is cool but pliable; too warm butter can cause spreading during baking.
Storage
Store the baked cookies in an airtight container at room temperature for up to five days. To prevent sticking, layer the cookies with parchment paper. Unglazed cookies can be frozen for up to two months; thaw at room temperature before glazing. Avoid freezing glazed cookies to preserve texture and appearance.
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 that alters the dough, making it unsuitable. Freeze-dried strawberries are necessary for concentrated flavor without affecting texture.
Do these cookies need to be chilled before baking?
Chilling is recommended, especially if your kitchen is warm, to help the cookies hold their shape and avoid spreading.
PrintStrawberry Shortbread Cookies with Real Strawberry Flavor in 7 Easy Steps Recipe
Strawberry Shortbread Cookies are soft, buttery, and delicately structured heart-shaped cookies infused with real strawberry flavor from freeze-dried strawberries. Finished with a smooth strawberry glaze, these bakery-style treats are perfect for gifting, celebrations, and pairing with fruit-based desserts.
- 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 until mostly powdered, reserving one tablespoon of powder for the glaze. Small pieces can remain to add visual interest.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar until smooth and fully combined. The mixture should look creamy without incorporating excess air to prevent spreading during baking.
- Flavor the Dough: Mix in vanilla extract, milk, and the strawberry powder to the butter-sugar mixture. Beat just until evenly blended and the dough turns lightly pink with a distinct strawberry scent.
- Rest the Dough: Flatten the dough into a disk, wrap tightly, and refrigerate for 15 minutes. This short chill firms the butter slightly, helping the cookies maintain crisp, defined heart edges during baking.
- Roll and Cut Cookies: Using a rolling pin between parchment sheets, roll the dough to a full 1/4-inch thickness. Cut shapes with a 2–3 inch heart-shaped cookie cutter, then transfer the dough on the parchment directly to baking sheets to preserve shape.
- Bake: Bake cookies at 325°F (163°C) for 13–15 minutes, rotating the pan halfway through. Cookies should remain pale with just faint 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 over each cooled cookie, spreading gently to the edges. While wet, sprinkle with crushed freeze-dried strawberries for a decorative, speckled finish. Let glaze set for 20 minutes before stacking or serving.
Notes
- Chilling the dough briefly helps keep sharp, clean heart edges during baking.
- Avoid overbaking to maintain the tender, soft shortbread texture.
- Allow cookies to cool completely before applying glaze to prevent sliding.
- Spread glaze evenly for a smooth, bakery-style finish.
- Freeze unglazed cookies up to two months; glaze after thawing for best texture.
- Store glazed cookies in an airtight container with parchment layers to prevent sticking.
Keywords: Strawberry Shortbread Cookies, Heart-shaped Cookies, Freeze-dried Strawberry Cookies, Strawberry Glaze Cookies, Valentine’s Day Cookies, Soft Shortbread, Bakery Style Cookies
