Description
Sweet love comes alive in these heart-shaped strawberry shortbread cookies, showcasing delicate buttery layers kissed with fresh strawberry essence. Romantic bakers can craft these charming treats that blend classic Scottish shortbread tradition with delightful Valentine’s Day spirit.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ⅓ cup (50 g) freeze-dried strawberries, finely crushed
Flavoring and Seasoning:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Glaze and Decoration:
- 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)
- Additional crushed freeze-dried strawberries
- Heart-shaped sprinkles
Instructions
- Craft the foundation of the delicate shortbread by whipping softened butter and sugar in a spacious mixing bowl until the mixture transforms into a cloud-like, airy consistency.
- Infuse the dough with vibrant strawberry essence by incorporating vanilla extract and finely ground freeze-dried strawberries, ensuring thorough integration of flavors.
- Gently fold flour and salt into the creamy butter mixture, stirring with a light touch until a tender, cohesive dough emerges.
- Partition the dough into two elegant discs, carefully envelop each in protective plastic wrap, and allow them to rest and chill in the refrigerator for a minimum of 60 minutes.
- Heat the oven to a precise 325F, creating a warm environment for your delicate cookies. Line baking sheets with parchment paper to prevent sticking.
- Retrieve one dough disc and roll it out on a flour-dusted surface, creating an even landscape approximately 1/4-inch thick.
- Press heart-shaped cookie cutters into the rolled dough, carefully transferring each delicate silhouette onto prepared baking sheets with generous spacing.
- Slide the cookies into the preheated oven, allowing them to transform into golden-edged delicacies over 12-15 minutes.
- Transfer the freshly baked cookies to a cooling rack, letting them rest and firm up completely.
- For an optional luxurious finish, blend powdered sugar, milk, and crushed freeze-dried strawberry powder into a silky glaze.
- Embellish the cooled cookies with the strawberry glaze, creating artistic drizzles or smooth coatings. Sprinkle with additional crushed strawberries or heart-shaped decorations while the glaze remains wet.
- Allow the glaze to set, creating a beautiful, glossy finish that showcases the delicate strawberry shortbread hearts.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the heart shape during baking, ensuring crisp, clean edges on your cookies.
- Use high-quality softened butter at room temperature for the smoothest, most uniform texture that creams perfectly with sugar.
- Crush freeze-dried strawberries finely to distribute flavor evenly and prevent large chunks that might disrupt the cookie’s delicate structure.
- When rolling out dough, work quickly and keep surfaces lightly floured to prevent sticking and maintain the dough’s cool temperature.
- For gluten-free variations, substitute all-purpose flour with a 1:1 gluten-free baking blend, which maintains similar texture and structure.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
- Create dairy-free cookies by replacing butter with coconut oil or vegan butter alternatives, maintaining the same measurement and creaming technique.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 138
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg