Name: Strawberry Shortbread Heart Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 cup powdered sugar; 2 tablespoons milk; 1/4 teaspoon pure vanilla extract; 1 tablespoon freeze dried strawberries processed into bits

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If you’re like me and adore cookies with a delicate crumb and a burst of fruity goodness, then you’re going to love this Strawberry Shortbread Heart Cookies Recipe. These cookies have that perfect tender shortbread texture infused with the lightly sweet, slightly tangy flavor of freeze-dried strawberries. They feel just right for special occasions, but honestly, I often find myself sneaking a few just because they brighten my day.

What makes this Strawberry Shortbread Heart Cookies Recipe really stand out is the use of freeze-dried strawberries instead of fresh ones. That little swap keeps the dough from getting soggy and boosts the strawberry flavor beautifully without extra moisture. Plus, the heart shapes make them extra fun and charming—ideal for gifting or cozy coffee dates at home.

Ingredients You’ll Need

These ingredients come together to create a dreamy balance of buttery richness and fruity brightness. When grabbing your freeze-dried strawberries, I recommend picking good quality ones to maximize flavor without extra water content.

Salted butter: Softened at room temperature for easier creaming and better cookie texture.
Powdered sugar: Gives a smooth sweetness and helps keep the shortbread tender.
Freeze-dried strawberries: Blended into powder form, they pack intense flavor without adding moisture.
Vanilla extract or vanilla bean paste: Adds depth and warmth to the cookie dough and glaze.
All-purpose flour: The base for the shortbread, it’s best measured properly to maintain that tender crumb.
Milk: Helps bring the dough together and adjust glaze consistency — you can substitute with dairy-free milk if you prefer.

Variations

I love tweaking recipes a bit to keep baking interesting. With this Strawberry Shortbread Heart Cookies Recipe, you can easily customize flavors or textures to your liking—make it your own kitchen adventure!

Use Lemon Zest: Adding a teaspoon of fresh lemon zest to the dough brightens the flavor even more. I tried this once and it gave the cookies a delightful citrusy pop.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend. Just keep an eye on dough consistency and maybe add a tiny bit more milk if it feels dry.
Chocolate Drizzle: After glazing, drizzle some melted white or dark chocolate on top for an elegant finish that’s perfect for gifting.
Different Shapes: Not a fan of hearts? Use stars, flowers, or even mini circles to suit the occasion or mood.

How to Make Strawberry Shortbread Heart Cookies Recipe

Step 1: Prep Your Oven and Strawberries

Start by preheating your oven to 325°F (163°C) and lining your baking sheets with parchment paper—this makes cleanup a breeze. Next, pulse your freeze-dried strawberries in the food processor until they form a powder, but don’t overdo it; leaving some tiny bits in there gives a lovely texture and bursts of strawberry in the dough.

Step 2: Cream Butter and Sugar

In a mixing bowl, beat together the softened butter and powdered sugar until it’s smooth and fluffy. This step is key because properly creamed butter traps air, helping your cookies stay tender and light. If your butter is too cold or too melted, your dough won’t come together quite right, so aim for that nice room temperature softness.

Step 3: Mix in Flavors and Flour

Stir in the vanilla, milk, and most of the freeze-dried strawberry powder, reserving a tablespoon for your glaze later. Then, gradually add your flour while mixing gently. Watch your dough as it transforms – it should come together into a smooth, slightly crumbly dough that’s just soft enough to roll. Too dry? Add a splash more milk, but be cautious here—too much can make the dough sticky.

Step 4: Cut and Bake Your Hearts

Lightly flour your surface or dust with powdered sugar and roll the dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter about 2-3 inches wide for that perfect size. Place the cookies on your baking sheet and bake for 12-15 minutes, keeping a close eye for lightly golden edges. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Step 5: Glaze and Enjoy

Whisk your powdered sugar, milk, vanilla, and the reserved strawberry powder together into a smooth glaze. If it’s too thin, add more powdered sugar; too thick, add a bit of milk. Once your cookies are fully cool, drizzle or spread the glaze over the tops and give it a few minutes to set before serving. The glaze adds just the right amount of sweetness and makes these cookies look as delightful as they taste.

How to Serve Strawberry Shortbread Heart Cookies Recipe

This image shows five ingredients placed on a white marbled surface. On the top right is a rectangular block of light yellow butter with smooth edges. To its left is a white bowl filled with white granulated sugar. Below the sugar bowl is another white bowl containing a pale cream-colored liquid, smooth in texture. On the bottom right is a white bowl heaped with white flour, showing a fine powder texture. Lastly, on the bottom left, there is a small clear glass bowl filled with small dark red dried berries, rough and uneven in shape. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra finely crushed freeze-dried strawberry dust over the glaze just before it sets—it adds a pretty pink touch and a hint of fresh strawberry flavor. You can also try a light dusting of edible glitter or pearl sugar for a festive look.

Side Dishes

These cookies make a fabulous pairing with a cup of tea, especially floral or fruity blends like chamomile or berry infusion. For cooler days, hot cocoa or a latte is a dreamy companion that balances the shortbread’s buttery richness.

Creative Ways to Present

I’ve gifted these cookies arranged in a pretty tin layered with parchment paper, tied with a satin ribbon. For parties, serve them on a tiered tray with fresh strawberry slices and mint sprigs for a stunning, fresh look. Using clear cellophane bags and adding a personalized tag also makes for charming little favors.

Make Ahead and Storage

Storing Leftovers

I keep leftover Strawberry Shortbread Heart Cookies in an airtight container at room temperature, layered with parchment paper to avoid sticking. They usually stay fresh and tender for up to 5 days, but honestly, they rarely last that long in my house!

Freezing

Freezing these cookies works wonderfully if you want to prepare ahead. I freeze them unglazed in single layers inside a freezer bag or box. When you’re ready to enjoy, thaw completely, then add the glaze fresh so it stays glossy and doesn’t crack or become dull.

Reheating

If you want to warm them up a bit, I pop the cookies in a low oven (around 275°F) for 5 minutes. But only do this if they’re unglazed or if you want to add fresh glaze afterward, as heat might soften or melt it otherwise. This little trick revives that fresh-baked feel beautifully.

FAQs

Can I use fresh strawberries instead of freeze-dried in the Strawberry Shortbread Heart Cookies Recipe?

It’s best to stick with freeze-dried strawberries here. Fresh strawberries contain a lot of moisture which can make your cookie dough too wet and affect the texture. Freeze-dried strawberries give an intense flavor without the extra water, keeping your shortbread crisp and tender.
How do I know when the Strawberry Shortbread Heart Cookies are done baking?

Look for lightly golden edges while the tops remain pale. The cookies should feel set but not browned overall. They’ll firm up as they cool, so err on the side of slightly underbaking rather than overbaking for a tender texture.
Is it okay to freeze glazed Strawberry Shortbread Heart Cookies?

It’s better to freeze them unglazed and add the strawberry glaze fresh after thawing. Freezing glazed cookies can cause the glaze to crack or lose its shine. This way, the glaze stays smooth and delicious.
Can I make this recipe dairy-free?

Absolutely! Just swap the salted butter for a dairy-free butter alternative and replace the milk with a plant-based milk like almond or oat milk. The textures and flavors stay wonderfully close to the original.
What can I substitute if I don’t have powdered sugar for the glaze?

Powdered sugar is ideal for a smooth glaze, but if you’re in a pinch, you can use superfine sugar by grinding regular granulated sugar in a blender. Just be sure to mix well to dissolve the sugar fully and create a smooth finish.

Final Thoughts

This Strawberry Shortbread Heart Cookies Recipe has become one of my go-to treats whenever I crave something simple yet special. The buttery shortbread combined with bursts of strawberry flavor always makes me feel like I’m enjoying a little slice of sunshine. I really encourage you to give these a try—whether it’s a cozy afternoon or a heartfelt gift, they never disappoint. Trust me, once you bake these, they’ll become a cherished favorite in your cookie jar too!