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Strawberry Shortbread Cookies Recipe

4.5 from 135 reviews

Delight in these charming Strawberry Shortbread Cookies made with buttery, tender dough infused with freeze-dried strawberry powder for a fruity twist. Topped with a luscious strawberry glaze, these cookies offer a perfect balance of sweet and tangy flavors. Perfect for special occasions or a sweet treat any time.

Ingredients

Scale

Cookie Dough

  • 1 cup salted butter, softened at room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 cups freeze dried strawberries, measured then blended into powder
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour
  • 12 tablespoons milk (start with 1 tablespoon)

Strawberry Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon freeze dried strawberries, processed into bits

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper. In a food processor, pulse the freeze dried strawberries until they reach a powdery consistency with some larger bits remaining.
  2. Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and 1/2 cup powdered sugar until smooth and fully combined.
  3. Add Flavorings and Strawberry Powder: Mix in the vanilla extract, 1 tablespoon of milk, and the freeze-dried strawberry powder (reserve 1 tablespoon of powder for the glaze) until incorporated.
  4. Incorporate Flour: Gradually add the all-purpose flour while continuing to beat the mixture until a strawberry shortbread cookie dough forms.
  5. Shape and Cut Cookies: On a lightly floured surface (flour or powdered sugar), roll out the dough into a 1/4-inch thick circle. Use a 2-3 inch heart-shaped or preferred cookie cutter to cut out cookies. Place the cut cookies onto the prepared baking sheets.
  6. Bake: Bake the cookies for 12-15 minutes or until the edges are a light golden brown. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, reserved strawberry powder, and 1/4 teaspoon vanilla extract until smooth. Adjust thickness by adding more powdered sugar if too thin or more milk if too thick.
  8. Glaze Cookies: Once cookies are fully cooled, drizzle the strawberry glaze over the tops or frost each cookie generously. Allow the glaze to set for a few minutes before serving. Enjoy!

Notes

  • For best results, ensure butter is softened but not melted.
  • Freeze dried strawberries add a concentrated strawberry flavor without excess moisture.
  • You can substitute the heart-shaped cutter with any preferred shape.
  • Adjust milk quantity slightly to achieve desired dough and glaze consistency.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can be frozen before glazing; thaw completely before applying glaze.

Keywords: Strawberry shortbread cookies, strawberry cookies, shortbread, freeze dried strawberries, strawberry glaze, baked cookies, homemade cookies, heart-shaped cookies