Strawberry Shortbread Heart Cookies Recipe
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Strawberry Shortbread Heart Cookies Recipe

ByLily Carter
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I absolutely adore sharing this Strawberry Shortbread Heart Cookies Recipe with you because it’s such a charming and delicious treat that feels like a little celebration every time you bite into one. There’s something magical about the way the freeze-dried strawberries blend into the buttery, crumbly shortbread dough, creating a tender cookie with bursts of true strawberry flavor. Whether you’re baking for a special occasion, like Valentine’s Day, or just want a sweet pick-me-up, these cookies have that perfect balance of sweetness and delicacy that makes them irresistible.

What makes this Strawberry Shortbread Heart Cookies Recipe really stand out is how easy and forgiving it is to make — plus, the heart shapes add an extra dose of love to your baking. I’ve found that even if you’re not super experienced in the kitchen, this recipe guides you through each step smoothly, so you’ll end up with beautiful, tasty cookies every time. Trust me, once you try these, you’ll want to make them again and again, especially with that gorgeous strawberry glaze that turns them into little works of art.

Ingredients You’ll Need

These ingredients work together like a dream to create a soft, buttery shortbread with an authentic strawberry twist. My key tip: freeze-dried strawberries are your best friend here—they give you that intense strawberry flavor without adding moisture that can weigh down the dough.

  • Salted butter: Make sure it’s softened to room temperature, not melted; this helps the dough come together perfectly.
  • Powdered sugar: This smooth sugar blends beautifully for that melt-in-your-mouth texture.
  • Freeze dried strawberries: Use freeze-dried, not fresh. Grinding these into a powder adds vibrant color and flavor with no extra moisture.
  • Pure vanilla extract or vanilla bean paste: A little vanilla warmth rounds out the flavor.
  • All-purpose flour: The structure builder that keeps these cookies tender yet sturdy enough to hold their shape.
  • Milk: Just a splash to help the dough bind without making it sticky.
  • Extra powdered sugar, milk, vanilla, and freeze dried strawberry bits: For the luscious glaze that adds a pretty finish and extra zing.

Variations

I love how flexible this Strawberry Shortbread Heart Cookies Recipe is — you can tweak it to suit your tastes or dietary needs without losing that special charm. Personally, I sometimes swap out the vanilla bean paste for almond extract for a subtle twist, but vanilla is classic and always a winner.

  • Dairy-free version: I’ve replaced the butter with a plant-based margarine and used almond milk instead of regular milk — the cookies still turn out tender and flavorful.
  • Extra crunch: Adding finely chopped toasted almonds or pistachios to the dough brings a nice texture contrast that I enjoy.
  • Color play: Swap the freeze-dried strawberries for raspberries or blueberries for a different fruity vibe and color.
  • Glaze variations: Mix in a touch of lemon zest into the glaze for a refreshing zing that brightens the strawberry flavor beautifully.

How to Make Strawberry Shortbread Heart Cookies Recipe

Step 1: Prep Your Oven and Strawberries

First things first, preheat your oven to 325°F (163°C) and line your baking sheets with parchment paper — this keeps the cookies from sticking and makes cleanup a breeze. Next, toss the freeze-dried strawberries into a food processor and pulse until they mostly turn into a powder, but don’t overdo it; I like to leave a few small chunks for some delightful texture in the dough.

Step 2: Cream the Butter and Sugar

Using an electric mixer or a stand mixer with a paddle attachment, cream the softened salted butter and powdered sugar together until the mixture is smooth and fluffy. This step is key for that classic shortbread texture, so take your time here—about 2-3 minutes should do it.

Step 3: Add Flavor and Liquid

Now, mix in the vanilla extract (or vanilla bean paste), milk, and most of your strawberry powder, saving about one tablespoon for the glaze later. Stir these in gently so the batter stays creamy without getting runny. The milk helps bring everything together perfectly.

Step 4: Incorporate the Flour

Gradually add the all-purpose flour while continuing to beat the mixture. The dough will start to come together into a smooth, soft strawberry shortbread – it should feel pliable but not sticky. If it’s too dry, add a tiny splash of milk; if too wet, sprinkle in a bit more flour. I always handle the dough gently to keep those tender crumbs intact.

Step 5: Roll Out and Cut

Lightly dust your work surface with flour or powdered sugar, then roll the dough out to roughly 1/4 inch thick. Use a heart-shaped cookie cutter about 2-3 inches wide to cut out your cookies — this always makes my kids smile! Place the hearts on your parchment-lined sheets with a bit of space between each.

Step 6: Bake and Cool

Bake the cookies for 12-15 minutes, until the edges start to turn a light golden color. I like to keep a close eye from minute 12 onward to avoid over-baking since they can dry out quickly. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling — this helps them firm up just right.

Step 7: Mix and Apply the Glaze

While the cookies cool, whisk together powdered sugar, milk, the reserved strawberry powder, and vanilla extract to make a smooth glaze. Aim for a consistency that’s thick enough to stick but still drizzle-able. If it feels too thin, add a bit more powdered sugar; if too thick, a splash more milk. I usually drizzle this over cookies with a spoon or brush it on for a more even finish.

How to Serve Strawberry Shortbread Heart Cookies Recipe

The image shows five ingredients placed on a white marbled surface. There is a large, smooth block of light yellow butter on the top right. To the left of the butter, there is a white bowl filled with granulated white sugar. Below the butter, on the bottom right, there is a white bowl piled with fine white flour that has a fluffy texture. On the bottom left, there is a small clear bowl holding dried red berries with a rough texture. Above the bowl of dried berries, there is another white bowl filled with a smooth off-white liquid. All items are neatly arranged with bright natural lighting highlighting their colors and textures, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish these cookies with a few little freeze-dried strawberry bits sprinkled on top of the glaze—it adds a gorgeous pop of color and a subtle crunchy texture that’s just irresistible. Sometimes a dusting of powdered sugar over everything elevates their charm for parties or gifts.

Side Dishes

These strawberry shortbread heart cookies pair wonderfully with a warm cup of tea or a cold glass of milk. For brunch, I like serving them alongside fresh strawberries and whipped cream—they really bring out the cookie’s flavor and make your spread look extra special.

Creative Ways to Present

One of my favorite ideas is arranging these cookies in a heart shape on a pretty platter for Valentine’s Day or Mother’s Day. You can also stack a few tied with a ribbon as a charming homemade gift. And if you’re feeling crafty, dipping half the cookie in melted white chocolate before glazing adds a fancy touch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they usually stay fresh for about 4-5 days. To keep them from getting soggy, I’ll sometimes separate layers with parchment paper. Just remember, the glaze should be fully set before storing to avoid sticking.

Freezing

Freezing these strawberry shortbread heart cookies actually works pretty well! I let them cool and glaze completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container. When you’re ready to enjoy, just thaw at room temperature for a few hours — the flavor and texture come back beautifully.

Reheating

If you want a just-baked warmth, I gently warm leftover cookies in a low oven (around 275°F) for 5 minutes. Be careful not to overheat, or they’ll dry out. This little trick makes the butter flavor pop and softens the glaze nicely without melting it away.

FAQs

  1. Can I use fresh strawberries instead of freeze-dried ones?

    Fresh strawberries add too much moisture and can change the dough consistency, resulting in softer, less crumbly cookies. Freeze-dried strawberries provide concentrated flavor without liquid, which is crucial for shortbread texture. If you only have fresh strawberries, try drying them in the oven first, but freeze-dried is definitely best.

  2. How do I prevent my shortbread cookies from spreading too much?

    Make sure your butter is softened but not melted before mixing. Chill the dough for 15-20 minutes if it feels too soft, and avoid overworking the dough. Also, baking at the correct temperature (325°F) helps the cookies set properly without spreading excessively.

  3. Can I make these cookies vegan?

    Yes! Substitute the salted butter with a vegan butter alternative and use plant-based milk. The texture and taste might be slightly different, but still delicious. Just be sure your vegan butter is solid at room temperature for best results.

  4. How thick should I roll the dough?

    Roll the dough to about 1/4 inch thick. This thickness ensures the cookies bake evenly and hold their shape while still being tender and buttery. Thinner cookies might become too crisp, and thicker ones may be doughy inside.

  5. If my glaze is too runny or too thick, what should I do?

    If the glaze is too runny, add a bit more powdered sugar to thicken it up. If it’s too thick, stir in a little milk, one teaspoon at a time, until it reaches the perfect drizzling consistency. Patience is key here for that perfect finish!

Final Thoughts

This Strawberry Shortbread Heart Cookies Recipe holds a special place in my kitchen because it’s a simple way to add a little joy and love into any day. If you’re looking for a recipe that’s approachable but bakes up into an impressive, beautiful treat, this one’s a winner. I hope you have as much fun making and sharing these as I do — they’re more than just cookies; they’re little bites of happiness shaped like hearts!

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Strawberry Shortbread Heart Cookies Recipe

Strawberry Shortbread Heart Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 533 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 25 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

These Strawberry Shortbread Heart Cookies are buttery, tender, and bursting with natural strawberry flavor from freeze-dried strawberries. Perfectly sweet with a delicate strawberry glaze, they make a delightful treat for any occasion, especially Valentine’s Day or spring gatherings.

Ingredients

Scale

Cookie Dough

  • 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

Strawberry Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon freeze dried strawberries processed into bits

Instructions

  1. Prepare Oven and 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.
  2. 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.
  3. Add Flavor and Liquid: Mix in the vanilla extract, milk, and most of the freeze-dried strawberry powder (reserve 1 tablespoon for the glaze) into the creamed mixture.
  4. Incorporate Flour: Gradually add the all-purpose flour while continuing to beat until the dough comes together into a smooth strawberry shortbread cookie dough.
  5. Shape and Bake Cookies: 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.
  6. Make 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.
  7. 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.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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