Dessert

Strawberry Shortbread Cookies Recipe

ByNaomi Fletcher February 19, 2026February 19, 2026

Introduction

Strawberry Shortbread Cookies are soft, buttery treats shaped into crisp hearts and finished with a smooth, strawberry-flavored glaze. Made with freeze-dried strawberries, these cookies offer a delicate and authentic strawberry taste while maintaining a tender texture. Perfect for gifting or celebrations, they bring a beautiful touch to any cookie platter.

The image shows a close-up of five frosted cookies stacked on a white marbled surface. Four cookies are square-shaped and stacked neatly, each with a light beige base and a smooth pink frosting layer on top with small red specks spread throughout. The frosting slightly drips over the edges, adding texture. Leaning against the stack is a heart-shaped cookie with the same beige base and pink frosting with red specks, displaying a slightly shiny and soft texture. The background is blurred with soft pink and beige tones. Photo taken with an iphone --ar 4:5 --v 7

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 strawberry 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 this powder for the glaze and set aside.
Step 2: In a large bowl, beat the softened butter and powdered sugar until smooth and fully combined, avoiding excess air incorporation.
Step 3: Mix in the vanilla extract, milk, and the prepared strawberry powder. Beat just until evenly blended and the dough is lightly pink.
Step 4: Flatten the dough into a disk, wrap tightly, and refrigerate for 15 minutes to help the cookies retain sharp heart shapes.
Step 5: Roll the chilled dough between parchment sheets to a 1/4-inch thickness. Cut out heart shapes using a cookie cutter and transfer the parchment with shapes onto baking sheets.
Step 6: Bake in a preheated oven at 325°F (165°C) for 13–15 minutes, rotating the pan halfway through. The cookies should remain pale with lightly golden edges. Cool completely on a wire rack.
Step 7: For the glaze, whisk powdered sugar, milk, vanilla, and the reserved strawberry powder until smooth and thick. Spoon and gently spread the glaze over each cooled cookie. Let set for 20 minutes before stacking or serving.

Tips & Variations

Chill the dough briefly if you notice the cookies spreading too much during baking.
Add a teaspoon of lemon zest to the dough for a bright citrus twist.
Dip half of each cooled cookie in melted white chocolate for added richness.
Sprinkle crushed freeze-dried strawberries over the glaze before it sets for a speckled, decorative finish.
Use a round cookie cutter for a simple teatime classic instead of hearts.

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. Avoid freezing glazed cookies to preserve texture and appearance.

How to Serve

A close-up view of a heart-shaped cookie standing on its side, showing a creamy pink frosting with small red specks on top, covering the entire surface. Behind it, there is a stack of four square cookies, each with the same pale beige base and pink frosting with red specks evenly spread on the top layer, edges slightly dripping. The cookies have a smooth texture with a few tiny holes in the dough. The scene is set on a white marbled surface with a soft, blurred pink background that adds warmth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture that can break the dough and affect texture. Freeze-dried strawberries are essential to maintain the cookie’s structure and concentrated flavor.

Do these cookies need chilling before baking?

Chilling is optional but recommended, especially in warm kitchens. It helps the dough firm up, ensuring crisp, well-defined heart shapes after baking.