Strawberry Shortbread Cookies
Tender, buttery cookies with bright strawberry flavor, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup salted butter, softened Keep butter soft but not melty.
- 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 Substitute 1/4 cup with oat flour for a slight chew.
- 2 tablespoons milk Add more if dough is crumbly.
Glaze Ingredients
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed
Instructions
Preparation
- Process freeze-dried strawberries until mostly powdered. Reserve one tablespoon for the glaze.
- Beat butter and powdered sugar until smooth and fully combined, about 2–3 minutes on medium.
- Mix in vanilla, milk, and strawberry powder until evenly blended.
- Flatten dough into a disk and refrigerate for 15 minutes.
Baking
- Roll dough to 1/4-inch thickness and cut into heart shapes.
- Bake at 325°F for 13–15 minutes until edges are lightly golden.
- Cool completely before glazing.
Glazing
- Whisk glaze ingredients together and spread smoothly over cooled cookies.
- Let glaze set for 20–30 minutes.
Notes
Dough can be stored in the fridge for 2 days or frozen for up to 1 month. Kid-friendly: kids can help with processing strawberries and cutting shapes.