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.
