Heart-shaped Strawberry Shortbread Cookies (Print version)
Buttery pink strawberry shortbread hearts made with freeze-dried strawberries and finished with a thin strawberry glaze.
# Ingredients:
For the strawberry shortbread
01 -
1 cup (226 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
2 cups (250 g) all-purpose flour, spooned and leveled
05 -
1/4 cup (25 g) freeze-dried strawberry powder
06 -
1/4 teaspoon kosher salt
For the glaze and topping
07 -
1 cup (120 g) powdered sugar
08 -
1 tablespoon freeze-dried strawberry powder
09 -
2-4 tablespoons milk, plus more as needed
10 -
1/2 teaspoon vanilla extract
11 -
2 tablespoons crushed freeze-dried strawberries, optional
# Instructions:
01 -
Beat the softened butter and powdered sugar with a mixer on medium speed for 2-3 minutes, until smooth and slightly lighter. Mix in the vanilla.
02 -
Add the flour, strawberry powder, and salt. Mix on low speed until the dough forms soft clumps and no dry flour remains. Do not overmix.
03 -
Divide the dough in half and flatten each half into a disc. Wrap tightly and chill for at least 2 hours, or up to 2 days.
04 -
Roll one disc at a time on a lightly floured surface to about 1/4 inch thick. Cut into heart shapes and place 1 inch apart on parchment-lined baking sheets.
05 -
Freeze the trays for 20 minutes while heating the oven to 350°F. This helps the hearts keep their shape.
06 -
Bake one sheet at a time for 9-11 minutes, until the edges look set and the bottoms are barely golden. Cool on the sheet for 5 minutes, then transfer to a rack.
07 -
Whisk powdered sugar, strawberry powder, milk, and vanilla until smooth and pourable. Dip the cooled cookie tops, sprinkle with crushed freeze-dried strawberries, and let set before storing.
# Good to know:
01 -
Chilling time is 2 hours plus 20 minutes after cutting.
02 -
Use freeze-dried strawberry powder, not fresh strawberry puree, for the best texture.
03 -
Store in an airtight container at room temperature for up to 5 days.