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Freshly baked strawberry shortbread cookies with a strawberry garnish

Strawberry Shortbread Cookies

These Strawberry Shortbread Cookies feature a buttery melt-in-your-mouth texture and a fruity burst from freeze-dried strawberries, making them quick and indulgent treats for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup salted butter, softened Use softened butter for a smooth dough.
  • 1/2 cup powdered sugar
  • 1 1/2 cups freeze-dried strawberries, measured then blended Reserve 1 tablespoon for glaze.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons milk
Glaze Ingredients
  • 1 cup powdered sugar For glaze.
  • 1 1/2 tablespoons milk For glaze.
  • 1/4 teaspoon vanilla extract For glaze.
  • 1 tablespoon freeze-dried strawberries, finely processed For glaze.

Method
 

Preparation
  1. Process freeze-dried strawberries until mostly powdered. Reserve one tablespoon for the glaze.
  2. Beat butter and powdered sugar until smooth and fully combined.
  3. Mix in vanilla, milk, and strawberry powder until evenly blended.
  4. Flatten dough into a disk and refrigerate for 15 minutes to maintain clean heart shapes.
Baking
  1. Roll dough to a full 1/4-inch thickness. Cut heart shapes and place on parchment-lined sheets.
  2. Bake at 325°F for 13–15 minutes until edges are lightly golden. Cool completely.
Glazing
  1. Whisk glaze ingredients. Spread glaze smoothly over cookies and allow to set.

Notes

Store cookies for about 1 week at room temperature, up to 2 weeks in the fridge, or freeze for up to 3 months. To serve, pair with milk for a delightful treat. Pro tip: Don’t skip chilling the dough for better shapes!