Heart-shaped strawberry shortbread cookies are a delightful and festive treat that combines buttery shortbread with the sweet and tangy flavor of strawberries. Perfect for Valentine’s Day, anniversaries, or any occasion that calls for a little extra love, these cookies are not only delicious but also beautiful to serve and share.
Why You’ll Love This Recipe
- Rich and Buttery: Classic shortbread texture with a fruity strawberry twist.
- Festive and Charming: Heart shapes make them perfect for romantic or celebratory occasions.
- Simple to Make: Uses basic ingredients and requires minimal effort.
- Customizable: Add glazes, drizzles, or sprinkles to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Vanilla extract
- Freeze-dried strawberries, finely ground (or fresh strawberry puree reduced)
- All-purpose flour
- Optional: Pink or red food coloring for vibrant cookies
Optional Toppings:
- Powdered sugar (for dusting)
- White or dark chocolate, melted (for dipping or drizzling)
- Heart-shaped sprinkles
Directions
Step 1: Prepare the Dough
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Vanilla and Strawberries: Mix in the vanilla extract and ground freeze-dried strawberries (or reduced strawberry puree).
- Incorporate the Flour: Gradually add the flour, mixing until a soft dough forms. Add food coloring if desired for a brighter hue.
- Chill: Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour to firm up.
Step 2: Roll and Cut the Cookies
- Roll the Dough: On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness.
- Cut Heart Shapes: Use a heart-shaped cookie cutter to cut out cookies, re-rolling scraps as needed. Repeat with the second portion of dough.
- Chill Again: Place the cut cookies on a parchment-lined baking sheet and refrigerate for 15-20 minutes to help retain their shape.
Step 3: Bake
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are just lightly golden. Be careful not to overbake.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Decorate (Optional)
- Dust with Powdered Sugar: For a classic look, sprinkle powdered sugar over the cooled cookies.
- Dip in Chocolate: Dip one side of each cookie in melted chocolate and add sprinkles before the chocolate sets.
- Drizzle: Drizzle melted white or dark chocolate over the cookies for an elegant finish.
Servings and Timing
- Servings: Makes about 20-24 cookies (depending on cutter size)
- Prep Time: 20 minutes
- Chill Time: 1 hour 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 45 minutes
Variations
- Lemon-Strawberry Cookies: Add 1 teaspoon of lemon zest to the dough for a citrusy touch.
- Jam-Filled Sandwich Cookies: Use two cookies to make sandwiches with a dollop of strawberry jam in between.
- Nutty Twist: Add finely chopped pistachios or almonds to the dough.
- Glazed Cookies: Drizzle with a glaze made of powdered sugar, milk, and vanilla extract.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Freezing: Freeze unbaked dough or baked cookies in a freezer-safe container for up to 2 months. Thaw before baking or serving.
- Reheating: Serve at room temperature; no reheating is required.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Yes, purée and reduce fresh strawberries to a thick consistency for the dough. Adjust the flour as needed for texture.
2. How do I prevent cookies from spreading?
Chill the dough thoroughly before cutting and baking.
3. What if I don’t have a heart-shaped cutter?
Use any shape you like, or hand-cut hearts with a knife.
4. Can I make these vegan?
Yes, substitute butter with plant-based butter for a vegan-friendly option.
5. How do I achieve a vibrant pink color naturally?
Use more freeze-dried strawberries or beetroot powder for a natural pink hue.
6. Are these cookies kid-friendly?
Absolutely! Kids love their sweetness and fun heart shape.
7. Can I add chocolate chips?
Yes, white chocolate chips pair beautifully with strawberry-flavored dough.
8. How do I ensure even thickness?
Use rolling pin rings or guides to keep the dough evenly rolled.
9. Can I make mini cookies?
Yes, use a smaller cutter and reduce the baking time to 8-10 minutes.
10. What pairs well with these cookies?
Serve with tea, coffee, or a glass of milk for a cozy treat.
Conclusion
Heart-shaped strawberry shortbread cookies are as delicious as they are beautiful. Their buttery texture, sweet strawberry flavor, and festive design make them perfect for sharing with loved ones. Customize them with your favorite decorations, bake a batch, and enjoy a treat that’s sure to spread joy and love!
PrintHeart-Shaped Strawberry Shortbread Cookies
These Heart-Shaped Strawberry Shortbread Cookies are buttery, tender, and delicately infused with strawberry flavor. Their festive heart shape and vibrant pink glaze make them a perfect treat for Valentine’s Day or any occasion that calls for a little extra love.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup (50 g) freeze-dried strawberries, finely crushed
For the Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- 2 tablespoons freeze-dried strawberry powder (or strawberry jam)
- Pink or red gel food coloring (optional)
For Garnish:
- Additional crushed freeze-dried strawberries
- Heart-shaped sprinkles
Instructions
Prepare the Cookie Dough:
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add Flavoring:
- Mix in the vanilla extract and crushed freeze-dried strawberries until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
- Chill the Dough:
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
Shape and Bake the Cookies:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
- Roll Out the Dough:
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6 mm) thickness. Keep the second disk in the refrigerator until ready to use.
- Cut into Heart Shapes:
- Use a heart-shaped cookie cutter to cut out cookies. Place them on the prepared baking sheets, spacing them about 1 inch apart.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze (Optional):
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk or cream, and freeze-dried strawberry powder. Add food coloring if desired for a vibrant pink hue. Adjust the consistency with more powdered sugar or milk as needed.
- Decorate the Cookies:
- Once the cookies are cool, drizzle or spread the glaze on top. Garnish with crushed freeze-dried strawberries or heart-shaped sprinkles while the glaze is still wet. Let the glaze set before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
- Make Ahead: The dough can be prepared and frozen for up to 2 months. Thaw in the refrigerator before rolling and baking.
- Customization: For a tangy twist, add 1 teaspoon of lemon zest to the dough.