Introduction

These Strawberry Shortbread Cookies combine buttery richness with the sweet, tangy flavor of freeze-dried strawberries. Perfectly crumbly and topped with a delicious strawberry glaze, they make a delightful treat for any occasion.

A stack of three heart-shaped cookies sits in the center, each layer light pink with a smooth, slightly glossy icing that has tiny red specks and crushed bits on top. Around the stack, there are several single heart and rounded-edge cookies with the same icing and red speck decoration scattered on a white marbled surface. To the left side, a white bowl contains bright red dried strawberry pieces, with some fresh strawberry halves nearby. In the background, more heart-shaped cookies with pink drizzle can be seen along with a white cup partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

For the glaze:

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

Instructions

Step 1: Preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.
Step 2: In a food processor, pulse the freeze-dried strawberries until they reach a powder consistency, allowing some larger bits.
Step 3: In a large mixing bowl, cream together the butter and powdered sugar until smooth using an electric mixer or stand mixer with a paddle attachment.
Step 4: Add vanilla extract, milk, and the strawberry powder (reserve 1 tablespoon for the glaze). Mix until combined.
Step 5: Gradually add the flour and continue mixing until a soft strawberry shortbread cookie dough forms.
Step 6: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a 2-3 inch heart-shaped cookie cutter or your favorite shape to cut out cookies.
Step 7: Place cookies on the prepared baking sheets and bake for 12-15 minutes or until the edges turn light golden brown.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 9: To make the glaze, whisk powdered sugar, milk, vanilla extract, and reserved strawberry powder in a small bowl until smooth. Adjust consistency by adding more powdered sugar or milk as needed.
Step 10: Once the cookies are cool, drizzle or spread the glaze on top. Let it set for a few minutes before serving.

Tips & Variations

Use powdered sugar on your rolling surface if you want a less floury texture on the dough.
Try using other freeze-dried fruits, like raspberries or blueberries, for different flavors.
If the dough feels too crumbly, add a little more milk, one teaspoon at a time, until it holds together.
For extra flavor, add a pinch of salt if using unsalted butter.
Store glaze in the fridge if making ahead; whisk again before using if it thickens.

Storage

Store the cooled and glazed cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, keep them in the fridge for up to a week, but allow them to come to room temperature before serving for the best texture. The glaze may soften slightly with refrigeration. Avoid freezing the glazed cookies as the texture can be affected.

How to Serve

The image shows multiple heart-shaped cookies arranged closely on a surface, each with a thick layer of light pink frosting that has small red speckles all over. Some cookies have a smooth frosting layer while others are decorated with thin drizzle lines of the same pink frosting on top. Scattered red crumbs are sprinkled on several cookies, adding texture. In the middle, there is a fresh halved strawberry with its green leaves, contrasting bright red against the pale pink cookies. The background is a white marbled texture 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?

Freeze-dried strawberries provide concentrated flavor without adding moisture that can affect the dough. Using fresh strawberries is not recommended as it will make the dough too wet and affect texture.

What if I don’t have a heart-shaped cookie cutter?

You can use any cookie cutter shape you like or simply cut the dough into squares or circles using a knife or a glass rim.