Buttery Strawberry Shortbread Cookies
Deliciously buttery strawberry shortbread cookies that are crumbly, sweet, and perfect for any occasion.
Ingredients
For the 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 Do not exceed this amount.
For the Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed
Instructions
Prep and Mix Ingredients
- Process freeze-dried strawberries until mostly powdered. Reserve one tablespoon for the glaze.
- Beat butter and powdered sugar until smooth and fully combined.
- Mix in vanilla, milk, and strawberry powder until evenly blended.
Chill the Dough
- Flatten dough into a disk and refrigerate for 15 minutes to maintain clean heart shapes.
Shape and Bake Cookies
- Roll dough to a full 1/4-inch thickness. Cut heart shapes and place on parchment-lined sheets.
- Bake at 325°F for 13–15 minutes until edges are lightly golden. Cool completely.
Glaze the Cookies
- Whisk glaze ingredients. Spread glaze smoothly over cookies and allow to set.
Notes
For a more intense strawberry flavor, add an extra tablespoon of strawberry powder but decrease flour by a teaspoon. Cookies can be stored at room temperature for a few days. Can freeze dough for up to one month.