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–+ servings
Strawberry Shortbread Cookies

Delicious Strawberry Shortbread Cookies for Any Celebration

These irresistible Strawberry Shortbread Cookies are perfect for any celebration with their delightful heart shape and burst of strawberry flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter softened
  • 3/4 cup Powdered Sugar
  • 1 cup Freeze-Dried Strawberries processed
  • 1 teaspoon Vanilla Extract preferably pure
  • 2 cups All-Purpose Flour use carefully
  • 2 tablespoons Milk or non-dairy substitute
For the Glaze
  • 1 cup Additional Powdered Sugar adjust for consistency
  • 2 tablespoons Milk or non-dairy alternative
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Freeze-Dried Strawberries reserved for glaze

Equipment

  • Blender
  • Mixing Bowl
  • Electric mixer
  • Heart-Shaped Cookie Cutter
  • Baking Sheets

Method
 

Step‑by‑Step Instructions
  1. Prepare Strawberry Powder: Process the freeze-dried strawberries in a blender until mostly powdered, set aside for dough and glaze.
  2. Cream Butter and Sugar: In a mixing bowl, beat softened butter and powdered sugar until smooth and creamy.
  3. Flavor Dough: Add vanilla extract and milk, then mix in strawberry powder until combined.
  4. Rest Dough: Shape dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
  5. Roll and Cut: Roll dough to 1/4 inch thick, cut shapes, and transfer to baking sheets.
  6. Bake: Preheat oven to 325°F and bake cookies for 13-15 minutes until just set.
  7. Glaze: Mix remaining ingredients for glaze and spread over cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 30mgPotassium: 20mgSugar: 6gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container for up to 1 week at room temperature. Can be refrigerated for 2 weeks or frozen for 3 months.

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