Strawberry 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
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 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
