Description
These Strawberry Shortbread Cookies are soft and buttery with a delicate crumb and clean heart-shaped edges. Made with freeze-dried strawberries for intense flavor without adding moisture, they feature a smooth, glossy strawberry glaze that sets beautifully. Perfect for Valentine’s Day, gifting, or any celebration, their tender texture and elegant finish make them a standout treat.
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 1 1/2 cups of freeze-dried strawberries in a food processor until mostly powdered, leaving some small pieces for visual interest. Reserve one tablespoon of this powder to use later in the glaze.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened salted butter and 1/2 cup powdered sugar with a hand or stand mixer until smooth and fully combined. Aim for a creamy texture rather than fluffy to avoid incorporating excess air that can cause spreading.
- Flavor the Dough: Mix in 1 teaspoon vanilla extract, 2 tablespoons milk, and the reserved strawberry powder. Beat just until the dough is evenly blended and lightly pink, ensuring it has a distinct strawberry aroma.
- Rest the Dough: Flatten the dough into a disk shape, wrap tightly in plastic, and refrigerate for 15 minutes. This brief chilling firms the butter just enough to maintain clean, crisp heart shapes during baking.
- Roll and Cut Cookies: Roll the chilled dough between two sheets of parchment paper to a precise 1/4-inch thickness. Use a 2–3 inch heart-shaped cookie cutter to cut shapes. Transfer the parchment with the cutouts directly onto baking sheets to prevent distortion and keep the hearts symmetrical.
- Bake: Preheat the oven to 325°F (163°C). Bake the cookies for 13–15 minutes, rotating the pan halfway through, until the edges are just faintly golden and the tops remain pale. Remove from oven and cool completely on a wire rack before glazing.
- Glaze the Cookies: Whisk together 1 cup powdered sugar, 1 1/2 tablespoons milk, 1/4 teaspoon vanilla extract, and the reserved tablespoon of strawberry powder until smooth and thick. Spoon or spread the glaze evenly over each cooled cookie, extending to the edges for a smooth, opaque finish. Optionally, sprinkle lightly with crushed freeze-dried strawberries for a speckled look. Let the glaze set for about 20 minutes before stacking or serving.
Notes
- Chill the dough briefly before baking to ensure sharp, defined edges on the heart shapes.
- Avoid overbaking to maintain a soft, tender texture with pale tops and lightly golden edges.
- Allow cookies to cool completely before applying the glaze to prevent it from sliding off.
- Spread the glaze fully and smoothly to achieve a beautiful, bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortbread cookies, heart-shaped cookies, freeze-dried strawberries, strawberry glaze, Valentine cookies, buttery cookies, soft cookies, bakery-style cookies
