Buttery, tender cookies with the prettiest pink strawberry glaze

If there’s one cookie that feels quietly romantic without trying too hard, it’s a shortbread cookie.

No sprinkles exploding everywhere. No towering frosting swirls. Just a buttery, tender cookie that melts in your mouth… topped with a soft pink strawberry glaze that feels sweet, simple, and very Valentine’s Day.

These heart-shaped shortbread cookies are one of my favorite things to bake this time of year. They’re delicate but sturdy, sweet but not overpowering, and they look so pretty lined up on a cooling rack or arranged on a plate for sharing.

And the strawberry icing glaze? That’s what really makes them special. It’s naturally pink, lightly fruity, and sets just enough to give the cookies that glossy, bakery-style finish - without being hard or crunchy.

They’re the kind of cookie you bring to a Valentine’s brunch, tuck into a treat box, or leave on the counter knowing they’ll slowly disappear one by one.

If you’ve never made shortbread before, don’t worry - this is one of the easiest cookie doughs you’ll ever work with. No chilling for hours, no rolling stress, no complicated steps. Just a simple dough, a heart-shaped cutter, and a glaze that comes together in minutes.

Let’s bake them together.

Why You’ll Love These Cookies

First of all, shortbread is forgiving. The dough is easy to handle, doesn’t spread much, and holds its shape beautifully - which makes it perfect for cut-out cookies like these hearts.

Second, the texture. These cookies are tender, buttery, and melt-in-your-mouth soft, not crunchy or dry. They feel rich without being heavy.

And finally, the strawberry glaze. It adds just enough sweetness and fruit flavor to balance the buttery cookie underneath. Plus, that soft pink color with little strawberry flecks? So pretty and festive without any food coloring.

They’re simple, elegant, and completely Valentine’s Day–worthy.

Ingredients

Shortbread Cookies

Strawberry Icing Glaze

How to Make Them

Step 1: Make the Shortbread Dough

In a large bowl, cream the softened butter and powdered sugar together until smooth and creamy. You don’t need to whip a lot of air into this - just mix until everything is well combined and soft.

Add the vanilla extract and mix again.

Next, add the flour and salt. Mix until a soft dough forms. It may look a little crumbly at first, but keep mixing - it will come together into a smooth, buttery dough.

Turn the dough out onto a lightly floured surface and gently bring it together into a disk.

Step 2: Roll and Cut the Cookies

Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness. This thickness gives you that perfect shortbread texture - tender, but still sturdy.

Use a heart-shaped cookie cutter to cut out the cookies and place them on a parchment-lined baking sheet, leaving a little space between each one.

Once all the cookies are cut, place the baking sheet in the fridge for 15–20 minutes. This quick chill helps the cookies hold their shape while baking.

Step 3: Bake

Preheat your oven to 350°F (175°C).

Bake the chilled cookies for 10–12 minutes, or until the edges are just set and the bottoms are very lightly golden. You don’t want these cookies to brown much - pale is perfect.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before glazing.

Step 4: Make the Strawberry Icing Glaze

In a small bowl, whisk together the powdered sugar and strawberry puree or jam.

Add milk or cream a little at a time until you reach a smooth, pourable glaze. You want it thick enough to coat the top of the cookie without running off completely, but loose enough to spread easily.

If you like, add a tiny pinch of salt to balance the sweetness.

The glaze should be soft, glossy, and lightly pink with little strawberry speckles.

Step 5: Glaze the Cookies

Once the cookies are completely cool, spoon or spread the strawberry glaze over the tops. You can let it gently drip over the edges for a more rustic look, or keep it neatly on top - both look beautiful.

Let the glaze set for about 20–30 minutes before serving or stacking the cookies.

Tips For Perfect Shortbread Every Time

Don’t overwork the dough - mix just until it comes together
Chill before baking to keep the heart shapes crisp
Bake until just set, not browned
Let cookies cool completely before glazing

Shortbread is all about simplicity, and these little steps make a big difference.

Storage & Make-Ahead Tips

Unglazed cookies can be stored at room temperature for up to 3 days
Glazed cookies keep well in an airtight container for 2–3 days
Cookies can be baked ahead and glazed the day you plan to serve them

They’re perfect for making ahead for Valentine’s Day parties, gifting, or dessert trays.

Final Thoughts

These Valentine’s Day shortbread cookies with strawberry icing glaze are one of those bakes that feel thoughtful without being complicated. They’re buttery, tender, lightly sweet, and so pretty on a plate - exactly what you want for a holiday centered around love and simple pleasures.

Whether you’re baking them for someone special, a group of friends, or just for yourself (which I fully support), they’re guaranteed to bring a little joy to your kitchen 💕

Looking for more dessert recipes? Try my popular recipes below: