1-First step: prepare your ingredients Set your oven to 325°F and line two baking sheets with parchment paper. This temperature is ideal for shortbread because it bakes the cookies gently and helps keep the texture soft and tender instead of crisp and dry. Measure all ingredients before you begin so the process feels smooth from start to finish. Place the freeze-dried strawberries for the dough into a food processor or blender and pulse until they become a fine powder. If you do not have a blender, you can crush them in a sealed bag with a rolling pin. The strawberry powder is what gives these Strawberry Shortbread Cookies their color and fruit flavor without adding extra liquid.

2-Second step: cream the butter and sugar In a large mixing bowl, beat the room-temperature butter and granulated sugar together until the mixture looks pale and fluffy. This usually takes about 2 to 3 minutes with a hand mixer or stand mixer. Creaming adds air to the dough, which helps the cookies stay tender. Add the kosher salt and pure vanilla extract, then mix again until everything is fully combined. The salt sharpens the sweetness, while the vanilla gives the cookies a warm background note that works well with the strawberry flavor.

3-Third step: mix in the dry ingredients Add the flour and the strawberry powder to the butter mixture. Mix on low speed until the dough starts to come together. You want to stop as soon as the flour disappears, because overmixing can make shortbread tough. The dough may look a little crumbly at first, but it should hold together when pressed. If it feels too dry, lightly press it with your hands in the bowl. For gluten-free baking, use a similar amount of gluten-free flour blend and watch the dough closely, since it may need a few gentle presses to come together.

4-Fourth step: shape and chill the dough Turn the dough out onto a clean surface and knead it just a few times to bring it together. Shape it into a disk, then wrap it in plastic wrap or place it between two sheets of parchment paper. Chill for 20 to 30 minutes if the dough feels soft. Chilling helps the cookies keep a neat shape while baking. Once chilled, roll the dough to about 1/4 inch thick. You can cut the cookies into rounds, hearts, or simple squares. If you are baking for a holiday tray or a gift box, pretty shapes make these cookies look especially charming.

5-Fifth step: bake until set Arrange the cut cookies on the prepared baking sheets, leaving a little space between each one. Bake for 12 to 15 minutes, or until the edges look set and the bottoms are just lightly golden. Shortbread should not take on much color, so keep an eye on the oven during the last few minutes. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack. This short rest helps them firm up so they do not break. If you are baking in batches, keep the unbaked dough chilled while the first tray is in the oven.

6-Final step: make the glaze and finish the cookies To make the glaze, blend the powdered sugar and the remaining freeze-dried strawberries into a fine powder. Add 3 tablespoons of whole milk and stir until smooth. If the glaze seems too thick, add more milk one teaspoon at a time until it is easy to drizzle. Drizzle the glaze over the cooled cookies or spoon it on in thin lines. Let it set for 15 to 20 minutes before serving. The glaze adds a sweet finish and gives these Strawberry Shortbread Cookies a bakery-style look without much extra work.