Sweet, buttery shortbread hearts kissed with bright freeze-dried strawberries — soft, tender, and 100% vegan. These little beauties look like you tried really hard, but they actually reward minimal effort. Perfect for Valentine’s Day, bake sales, or bribing someone to do the dishes. 🙂
I’ll walk you through everything — the full recipe, equipment, exact timings, servings (8 hearts), calorie info, troubleshooting tips, and prettying ideas. I bake these when I want something that reads fancy but behaves like a simple crowd-pleaser. Sounds good? Let’s get cozy in the kitchen.
Why these Vegan Strawberry Shortbread Heart Cookies work
I love a cookie that relies on quality technique over gimmicks. Roasting? Nah. This recipe wins because it focuses on proper creaming, chilling the dough for structure, and a quick, tangy glaze finished with crushed freeze-dried strawberries. The result: tender shortbread, a clean strawberry punch, and cookies that snap cleanly from a 4-inch cutter.
Ever wondered why some shortbread crumbles like regret? You’ll learn the secrets here. No dairy, no fuss — just plant butter, powdered sugar, and a tiny lemon kick in the icing.
Quick facts (so you can plan snacks or bribe production)
- Recipe name: Vegan Strawberry Shortbread Heart Cookies
- Primary keyword: Vegan Strawberry Shortbread Heart Cookies (hey Google, I see you)
- Servings: 8 — 4-inch cookie hearts
- Prep time: 45 minutes
- Cook time: 16 minutes
- Chill time (dough): 2 hours
- Total active time: ~3 hours (includes chill) — I like to say: hands-on ~1 hour, hands-off ~2 hours.
- Calories per cookie: 230 kcal (approx.)
Ingredients (exact — use these for best results)
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
Ingredients to cream
- ¾ cup non-dairy butter, softened (about 1½ sticks)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Icing
- ½ cup freeze-dried strawberries, finely crushed
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Bold tip: Use a quality non-dairy butter that behaves like dairy (I use block-style vegan butter, not spread). It gives structure and the right mouthfeel.
Equipment you’ll need
- Mixing bowl (large)
- Hand mixer or stand mixer (paddle works)
- Measuring cups & spoons
- Vegetable peeler & sharp knife (for any trimming)
- 4-inch heart cookie cutter (or 2-inch for more cookies)
- Rimmed baking sheet lined with parchment
- Plastic wrap or airtight container for chilling
- Offset spatula or back of a spoon for glazing
- Fine mesh sieve (optional, for sifting icing sugar)
You don’t need fancy gear. If you lack a mixer, whip the butter and sugar vigorously by hand — your arm will complain, but the cookies will be fine.
Step-by-step process for Vegan Strawberry Shortbread Heart Cookies
1. Soften the butter
Let the non-dairy butter come to room temperature so it yields when you press it. I start this first and go make coffee while it relaxes.
2. Cream butter and sugar
In a large bowl, beat the softened butter and ½ cup powdered sugar on low for about 1 minute, until smooth and creamy. Add 1 tsp vanilla and mix for another 5 seconds. Keep the mixer low; you don’t want to whip air into shortbread.
3. Combine dry ingredients
Whisk together 1 1⁄2 cups flour and ½ tsp salt in a separate bowl so the salt distributes evenly.
4. Form the dough
With the mixer on low, gradually add the flour mixture to the creamed butter. Beat about 1 minute until a soft dough forms. The dough should hold together without being greasy.
5. Chill the dough (this matters)
Shape the dough into a ball, wrap tightly in plastic, and refrigerate for at least 2 hours (you can refrigerate up to 24 hours). Chilling firms the butter so the cookies keep their shape and don’t spread.
FYI: You can store the dough in the fridge for up to 3 days if you want to make ahead.
Rolling, cutting & baking
6. Preheat and roll
Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Keep the dough cold; if it warms, pop it back in the fridge for 10–15 minutes.
7. Cut the hearts
Use your 4-inch heart cutter to stamp cookies. Transfer to the prepared baking sheet, leaving small gaps between shapes.
8. Chill before baking (pro move)
Freeze or refrigerate the cut cookies for 15 minutes, until firm. This step tightens the edge detail and prevents spreading.
9. Bake
Bake for 16–17 minutes, until the edges set but don’t brown deeply. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Note: For a 2-inch cutter, you’ll get about 32 cookies; 4-inch yields 8 cookies.
You may also like Next recipe
Vegan Red Velvet Crinkle Cookies — Friendly, Fuss-Free
Icing & finishing touches (strawberry pop!)
10. Prepare the glaze
Finely crush the ½ cup freeze-dried strawberries (use a food processor or a zip bag + rolling pin). Sift 1 cup powdered sugar into a bowl to remove lumps. Add 2 tbsp fresh lemon juice and stir until smooth.
11. Ice and decorate
Spread the glaze over each cooled cookie using an offset spatula or back of a spoon. Immediately sprinkle the crushed freeze-dried strawberries on top; the glaze sets fast.
Let the cookies stand about 15 minutes until the glaze fully sets.
Storage & make-ahead tips
- Fridge: Store in an airtight container for up to 5 days. Layer with parchment so the glaze doesn’t stick.
- Freeze: Freeze unglazed cookies for up to 2 months. Thaw fully, then glaze.
- Make-ahead: You can prepare dough and freeze it. Thaw in the fridge overnight, roll, cut, chill, bake, and glaze.
Pro tip: If you plan to transport, pack cookies flat and use parchment layers to avoid smudges.
Troubleshooting (real problems; easy solutions)
- Cookies spread too much? Chill dough longer and ensure oven temperature is correct. Use a firmer vegan butter if necessary.
- Crumbly dough? Add a teaspoon of plant milk, one at a time, until it holds.
- Glaze too runny? Add more powdered sugar a tablespoon at a time. Too thick? Thin with a drop of lemon juice.
Nutrition (per 4-inch heart; approximate)
- Calories: 230 kcal
- Carbohydrates: 42 g
- Protein: 2 g
- Fat: 16 g (Saturated: 3 g)
- Fiber: 1 g
- Sugar: ~0.2 g (glaze uses powdered sugar so this reads low; depends on exact brands)
- Sodium: 276 mg
- Notes: Nutritional info comes from third-party estimates and varies by brands and portion sizes.
Serving ideas & presentation
- Serve 2 cookies per person with a small scoop of vegan vanilla ice cream for dessert.
- Pack a single heart in clear cellophane tied with a ribbon for bakery-style gifting.
- Arrange on a slate board with fresh strawberries for a showstopper dessert table.
IMO, the freeze-dried strawberry on top makes these feel boutique, but they take only a little more time than a plain cookie. Worth it.
Still Hungry, Try It Next recipe:-
Vegan Chewy Valentine’s Day Red Velvet Cookies Recipe
Vegan Tortilla Soup Recipe — Crockpot Recipe
Vegan Cabbage Rolls With Lentils and Rice — Crockpot Recipe
Final thoughts a friendly nudge
These Vegan Strawberry Shortbread Heart Cookies give you that buttery shortbread crumb without any dairy, plus a genuine strawberry zing. They impress at parties, make cozy gifts, and keep well if you plan ahead. I bake them when I want something that sings “I made this” without the drama. Want a printable card or scaled version (12 or 24 cookies)? Tell me how many hearts you need and I’ll scale the recipe and timing for you.
Now go make hearts — and maybe hide a few for yourself.
Vegan Strawberry Shortbread Heart Cookies
Ingredients
Equipment
Method
- Soften the butter
- Let the non-dairy butter come to room temperature so it yields when you press it. I start this first and go make coffee while it relaxes.
- Cream butter and sugar
- In a large bowl, beat the softened butter and ½ cup powdered sugar on low for about 1 minute, until smooth and creamy. Add 1 tsp vanilla and mix for another 5 seconds. Keep the mixer low; you don’t want to whip air into shortbread.
- Combine dry ingredients
- Whisk together 1 1⁄2 cups flour and ½ tsp salt in a separate bowl so the salt distributes evenly.
- Form the dough
- With the mixer on low, gradually add the flour mixture to the creamed butter. Beat about 1 minute until a soft dough forms. The dough should hold together without being greasy.
- Chill the dough (this matters)
- Shape the dough into a ball, wrap tightly in plastic, and refrigerate for at least 2 hours (you can refrigerate up to 24 hours). Chilling firms the butter so the cookies keep their shape and don’t spread.
- FYI: You can store the dough in the fridge for up to 3 days if you want to make ahead.
- Rolling, cutting & baking
- Preheat and roll
- Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Keep the dough cold; if it warms, pop it back in the fridge for 10–15 minutes.
- Cut the hearts
- Use your 4-inch heart cutter to stamp cookies. Transfer to the prepared baking sheet, leaving small gaps between shapes.
- Chill before baking (pro move)
- Freeze or refrigerate the cut cookies for 15 minutes, until firm. This step tightens the edge detail and prevents spreading.
- Bake
- Bake for 16–17 minutes, until the edges set but don’t brown deeply. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Note: For a 2-inch cutter, you’ll get about 32 cookies; 4-inch yields 8 cookies.
- Icing & finishing touches (strawberry pop!)
- Prepare the glaze
- Finely crush the ½ cup freeze-dried strawberries (use a food processor or a zip bag + rolling pin). Sift 1 cup powdered sugar into a bowl to remove lumps. Add 2 tbsp fresh lemon juice and stir until smooth.
- Ice and decorate
- Spread the glaze over each cooled cookie using an offset spatula or back of a spoon. Immediately sprinkle the crushed freeze-dried strawberries on top; the glaze sets fast.
- Let the cookies stand about 15 minutes until the glaze fully sets.
Notes
Nutrition (per 4-inch heart; approximate)
- Calories: 230 kcal
- Carbohydrates: 42 g
- Protein: 2 g
- Fat: 16 g (Saturated: 3 g)
- Fiber: 1 g
- Sugar: ~0.2 g (glaze uses powdered sugar so this reads low; depends on exact brands)
- Sodium: 276 mg
- Notes: Nutritional info comes from third-party estimates and varies by brands and portion sizes.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.