Strawberry Shortbread Cookies with Strawberry Glaze Recipe
Delight in these charming Strawberry Shortbread Cookies, featuring a buttery, tender base infused with vibrant freeze-dried strawberry powder, finished with a sweet strawberry glaze. Perfect for tea time or gifting, these heart-shaped cookies combine classic shortbread richness with the fresh, tangy essence of strawberries for a uniquely delicious treat.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Strawberry Shortbread Cookies:
- 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
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze dried strawberries processed into bits
Instructions
- Preheat and Prepare Strawberry Powder: Preheat your oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper. In a food processor, pulse the freeze dried strawberries until a powder forms, allowing some larger bits to remain for texture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream together the softened butter and powdered sugar until smooth and well combined.
- Add Flavorings and Strawberry Powder: Mix in the vanilla extract, milk, and most of the freeze-dried strawberry powder (reserve 1 tablespoon for the glaze) into the creamed mixture.
- Incorporate Flour: Gradually add the all-purpose flour while continuing to beat until the dough comes together into a smooth strawberry shortbread cookie dough.
- Shape and Bake: Roll the dough onto a lightly floured or powdered sugar dusted surface into a 1/4-inch thick circle. Use a 2-3 inch heart-shaped cookie cutter (or your preferred shape) to cut out cookies. Place cookies on the prepared baking sheets and bake for 12-15 minutes until the edges are lightly golden. Let cookies cool 5 minutes on the sheets before transferring to a wire rack.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, reserved strawberry powder, and vanilla extract until smooth. Adjust thickness by adding powdered sugar if too thin, or milk if too thick.
- Glaze Cookies: Once cooled, drizzle or spread the strawberry glaze over the tops of the cookies. Allow the glaze to set for a few minutes before serving. Enjoy your delicious strawberry shortbread cookies!
Notes
- For best texture, use freeze dried strawberries rather than fresh to avoid adding moisture to the dough.
- Adjust the glaze consistency carefully – too thin it will run off, too thick will be hard to spread.
- Butter should be softened to room temperature for easier creaming but not melted.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute milk with any dairy-free milk for a lactose-free version.
