If you’re looking for a sweet, buttery treat that’s as delightful to look at as it is to eat, Heart-Shaped Strawberry Shortbread Cookies are simply perfect. These tender little bites combine melt-in-your-mouth shortbread with a burst of real strawberry flavor, all shaped into irresistibly cute hearts. Whether you’re baking for Valentine’s Day, a special celebration, or just a cozy afternoon snack, this recipe brings a touch of charm and nostalgia to any occasion. I can’t wait to walk you through these heartwarming cookies that have quickly become one of my most treasured homemade goodies.
Ingredients You’ll Need
The ingredient list is short and sweet, but each item plays a key role in creating the dreamy texture and flavor of these cookies. You’ll find that quality and a few simple tricks make all the difference here, so let’s break down what you’ll need for truly unforgettable Heart-Shaped Strawberry Shortbread Cookies.
- Unsalted butter (1 cup, softened): Essential for that signature melt-in-your-mouth shortbread richness; make sure it’s truly soft for easy creaming.
- Powdered sugar (2/3 cup): Lends a delicate sweetness and smooth texture that dissolves perfectly into the dough.
- Vanilla extract (1 teaspoon): Adds complexity and warmth, enhancing both the strawberry and buttery notes.
- All-purpose flour (2 cups): Gives the cookies their classic crumbly structure—measure carefully for the best texture.
- Salt (1/4 teaspoon): Just a pinch to balance the flavors and keep the cookies from tasting flat.
- Freeze-dried strawberries (1/3 cup, crushed into powder): The secret to that real strawberry zing and a soft pink hue—don’t skip!
- Cornstarch (2 tablespoons): Ensures the cookies bake up extra tender and delicate; a little goes a long way.
- Optional glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk, and 1 tablespoon strained strawberry jam combine for a pretty pink drizzle that adds a fun finishing touch.
How to Make Heart-Shaped Strawberry Shortbread Cookies
Step 1: Prepare Your Baking Sheet and Oven
Preheat your oven to 325°F (165°C) to ensure gentle, even baking. Line a baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. Having your setup ready before you start mixing means you can move easily from dough to baking without missing a beat.
Step 2: Cream the Butter and Sugar
In a large bowl, combine the softened unsalted butter and powdered sugar. Using a hand mixer or stand mixer, beat the mixture until it’s smooth, light, and fluffy—about two minutes. This step is key for achieving those tender, crumbly Heart-Shaped Strawberry Shortbread Cookies. Next, mix in the vanilla extract to bring everything together with a touch of cozy aroma.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, crushed freeze-dried strawberries, cornstarch, and salt. This not only distributes the strawberry powder evenly—so every bite is fruity—but it also prevents lumps. The cornstarch is what makes these cookies melt-in-your-mouth tender, so don’t skip this step!
Step 4: Mix and Form the Dough
Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. If it looks crumbly at first, keep mixing! The dough should come together without feeling sticky or dry, just right for rolling and cutting your heart shapes.
Step 5: Roll and Cut the Cookies
Lightly dust your work surface with flour and roll the dough out to about 1/4-inch thickness. Use your favorite heart-shaped cookie cutter to stamp out cookies. Each heart is a little love letter, filled with sweet strawberry and buttery shortbread. Transfer the hearts onto your prepared baking sheet, leaving a little space between them.
Step 6: Chill Before Baking
Pop the baking sheet of cut cookies into the fridge for 10 to 15 minutes. Chilling helps the Heart-Shaped Strawberry Shortbread Cookies keep their crisp edges and adorable shape once baked. It also gives you a moment to tidy up or start preparing the optional glaze.
Step 7: Bake to Perfection
Bake the cookies for 12 to 15 minutes, watching closely as the edges just begin to turn a delicate golden color. Don’t overbake—they should stay pale for that classic shortbread texture. Cool completely on a wire rack so they firm up and are ready for glazing or sandwiching.
Step 8: Glaze and Decorate (If Desired)
If you want to add even more strawberry goodness, whisk together powdered sugar, milk, and strained strawberry jam to make a simple glaze. Drizzle it over the cooled Heart-Shaped Strawberry Shortbread Cookies or dip half a heart for an extra-sweet finish. Let the glaze set completely before serving or storing.
How to Serve Heart-Shaped Strawberry Shortbread Cookies
Garnishes
Scatter a few extra crushed freeze-dried strawberries over the glaze while it’s still wet for a pop of color and texture. For a more elegant touch, you can also dust with a bit of powdered sugar or add a sprinkle of edible glitter to make the cookies truly sparkle. These details take your Heart-Shaped Strawberry Shortbread Cookies from everyday treat to special occasion showstopper.
Side Dishes
Pair these cookies with a cup of tea, a frothy latte, or even a glass of cold milk. They also sit beautifully alongside fresh berries or a light fruit salad for a mini dessert platter. Their gentle sweetness and buttery crumb mean they play well with both rich and refreshing accompaniments.
Creative Ways to Present
These cookies make a gorgeous homemade gift. Stack them in clear cello bags tied with a ribbon or nestle them in decorative tins lined with parchment. For extra strawberry flavor, you can sandwich a layer of strawberry jam or vanilla buttercream between two cookies. Try arranging them on a tiered tray for a festive afternoon tea, or serve them in a heart-shaped box for the ultimate romantic gesture.
Make Ahead and Storage
Storing Leftovers
Once completely cooled (and glazed, if you’ve added that step), store your Heart-Shaped Strawberry Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to five days—if they last that long! Just be sure to let any glaze set before stacking to keep the finish pretty.
Freezing
These cookies freeze wonderfully. Arrange cooled, unglazed cookies in single layers separated by parchment paper in an airtight container. Freeze for up to two months. Thaw at room temperature and glaze after thawing for the freshest look and taste. You can also freeze the unbaked, cut-out dough hearts (on a baking sheet, then transfer to a bag) and bake fresh whenever you like!
Reheating
Shortbread cookies don’t need reheating, but if you want to revive their crispness, a quick 2–3 minutes in a 300°F (150°C) oven will do the trick. Allow to cool completely before adding any glaze. Don’t microwave, as this can make them chewy or tough rather than delicate.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and can make your cookies soggy. Freeze-dried strawberries are the secret to concentrated flavor and that perfect powdery texture for Heart-Shaped Strawberry Shortbread Cookies.
Is there a substitute for cornstarch?
If you don’t have cornstarch on hand, you can use the same amount of arrowroot powder. While not quite as traditional, it will still give you a supremely tender result.
How do I crush freeze-dried strawberries?
Place freeze-dried strawberries in a zip-top bag and use a rolling pin to crush them to a fine powder. You can also pulse them in a food processor. The finer the powder, the smoother the color and flavor will be in your cookies.
Can I make these cookies gluten-free?
Yes! Swap out the all-purpose flour for a high-quality gluten-free baking blend. Check that your blend contains xanthan gum or another binder for best results in these Heart-Shaped Strawberry Shortbread Cookies.
How do I prevent the cookies from spreading?
Chilling your cut-out cookies before baking is crucial. It helps the butter firm up, so your cookies hold their crisp heart shape and don’t spread. Always make time for that quick fridge rest for picture-perfect results.
Final Thoughts
With their buttery crumb and burst of strawberry flavor, Heart-Shaped Strawberry Shortbread Cookies capture the joy of baking and sharing something special. Whether you’re making them for a romantic occasion or just to bring a smile to someone’s face, these cookies are a heartfelt treat you’ll reach for again and again. Give them a try—you might just find your new favorite cookie!
Print
Heart-Shaped Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Heart-Shaped Strawberry Shortbread Cookies are a delightful treat, perfect for Valentine’s Day or any special occasion. The buttery shortbread cookies are infused with the sweet and tangy flavor of freeze-dried strawberries, creating a delicious and eye-catching dessert.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup freeze-dried strawberries (crushed into powder)
- 2 tablespoons cornstarch
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1 tablespoon strawberry jam (strained)
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, crushed freeze-dried strawberries, cornstarch, and salt.
- Form dough: Gradually add the dry mixture to the butter mixture and mix until a soft dough forms.
- Roll out dough: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut out cookies using a heart-shaped cookie cutter and transfer them to the prepared baking sheet.
- Chill and bake: Chill the cut-out cookies in the fridge for 10–15 minutes, then bake for 12–15 minutes until the edges are lightly golden.
- Glaze: If desired, make a glaze by whisking together powdered sugar, milk, and strained strawberry jam. Drizzle over cooled cookies.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For extra strawberry flavor, sandwich two cookies with strawberry jam or frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
