First, start by creaming together the softened butter and white granulated sugar in a stand mixer or in a mixing bowl if using a hand mixer.
Next, add in the strawberry puree and vanilla extract while continuing to mix.
Add in the flour about 1/4 cup at a time so you don’t end up in a cloud of flour dust. Continue to mix until all of the flour is incorporated into the other ingredients. Stop to scrape the sides of the bowl as needed.
Shape the finished cookie dough into a disc and wrap tightly with plastic wrap. Freeze the cookie dough for at least 1 hour or until firm.
Add a bit of flour to a clean counter top and knead the dough to smooth it out.
Roll the strawberry cookie dough out to about 1/4 of an inch thick. Use a 2 inch round (or your shape of choice) cookie cutter. Bring the dough scraps together and roll them out once again to repeat the process until all of your cookies are complete.
Preheat the oven to 325 degrees F and prepare your baking sheets by lining them with parchment paper.
Place your strawberry shortbread cookie dough on the baking sheets and bake in a preheated oven at 325 degrees F for 12-15 minutes or until the edges turn a golden color.
Remove the finished strawberry shortbread cookies from the oven and let them cool down for about 15 minutes before transferring them to a cooling rack to finish cooling. In the meantime, prepare your homemade strawberry glaze.