1-First Step: Prepare the ingredients and pan Start by measuring all of your ingredients before you begin. If you have a kitchen scale, use it for the flour, butter, sugar, and freeze-dried strawberries. This is one of the best ways to keep the dough consistent so the cookies hold their shape. Line a baking sheet with parchment paper. This helps keep the shortbread from sticking and also reduces spreading during baking. It is a small step, but it really matters for these cookies.

2-Second Step: Process the strawberries for the dough Add the 11-1/4 ounces of flour and 3/4 ounce of freeze-dried strawberries to a food processor. Process until the strawberries are finely mixed into the flour. This step spreads the strawberry flavor evenly through the dough and gives the cookies a soft pink hue. Check the strawberries before blending. If you see any discolored pieces, remove them first so the dough does not turn bitter. That little bit of extra care helps the flavor stay clean and bright.

3-Third Step: Cream the butter, sugar, salt, and vanilla In a large bowl, mix the room temperature butter, granulated sugar, vanilla extract, and kosher salt until the mixture looks creamy and smooth. You do not need to whip in a lot of air, just blend until the sugar is well combined and the butter looks light. Choose a good-quality butter here because the flavor really stands out. Since shortbread has so few ingredients, the butter taste becomes part of the whole cookie experience.

4-Fourth Step: Make the dough Add the flour and strawberry mixture to the butter mixture. Mix just until a dough forms. At first it may look crumbly, but keep mixing gently until it comes together. Try not to overwork it, or the cookies may lose some of that delicate shortbread texture. If the dough feels too dry, let it sit for a moment as the butter continues to soften the flour. If it seems too soft, chill it briefly before rolling.

5-Fifth Step: Roll and cut the cookies Turn the dough onto a lightly floured surface and roll it to 1/2-inch thick. This thickness gives the cookies their tender middle and helps them bake evenly. Then cut the dough into your chosen shapes. If you want classic round or simple holiday shapes, keep them a similar size so they bake at the same rate. For a more rustic look, you can cut the dough into squares or rectangles instead.

6-Sixth Step: Chill the cut cookies Place the cut cookies on the prepared baking sheet and chill them for at least 20 minutes. The chill time helps the dough stay firm, which means less spreading in the oven and a nicer final shape. If your kitchen is warm, you may want to chill them a little longer. This is also a good make-ahead point. You can chill the cut cookies while you clean up the counter, get lunch ready, or prep a drink to go with them.

7-Seventh Step: Bake until lightly browned Preheat the oven to 300 degrees Fahrenheit. Bake the cookies for 20 to 23 minutes, or until the bottoms are lightly browned. The tops should stay pale, which is normal for shortbread. Ovens can vary, so start checking near the end of the baking window. If you are testing this recipe for the first time, baking a small batch first can help you find the exact timing for your oven.

8-Eighth Step: Cool before glazing Let the cookies rest on the baking sheet for a few minutes, then move them to a rack to cool completely. Cooling is important because warm cookies can make the glaze slide off or look patchy. A fully cooled cookie will take the glaze much better. Shortbread tastes best when it is fully cool before glazing. That way, the topping stays pretty and sets with a smooth finish.

9-Ninth Step: Make the strawberry glaze To make the glaze, process the powdered sugar with the remaining 1/2 ounce of freeze-dried strawberries until fine. Then add 3 to 5 tablespoons of whole milk and mix until you get a smooth, dip-friendly glaze. Start with less milk, then add more a little at a time if needed. The glaze should be thick enough to coat the cookie but thin enough to dip easily. If it gets too runny, add a bit more powdered sugar. If it feels too thick, add a few drops of milk.

10-Tenth Step: Dip and set Dip the cooled cookies into the glaze, then let the excess drip off. Place them back on parchment paper and let the glaze set. Once it firms up, the cookies are ready to serve. Serve them with tea, coffee, milk, or a simple fruit plate. These strawberry shortbread cookies are also nice beside other baked treats such as this soft monkey bread recipe when you are putting together a dessert table for family or friends.