If you’re looking for a charmingly delicious treat that will wow your friends and family, you have to try this Heart-Shaped Strawberry Shortbread Cookies Recipe. These cookies are not only adorable but downright irresistible with buttery shortbread and a luscious strawberry jam filling, glazed to perfection. Trust me, once you try these, you’ll be hooked!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The buttery shortbread pairs beautifully with fresh strawberry jam and glaze, creating a harmonious bite.
- Adorable Presentation: The heart shape adds a lovely touch, especially for gifting or special occasions like Valentine’s Day or anniversaries.
- Simple Ingredients, Impressive Results: You likely already have everything you need in your pantry and fridge.
- Reliable Technique: From chilling the dough to glazing with strawberry puree, this recipe is packed with tips that ensure your cookies come out perfectly every time.
Ingredients You’ll Need
This recipe relies on classic shortbread ingredients, enhanced with a fresh strawberry glaze and jam for a fruity twist. Using unsalted butter at room temperature makes the dough silky and pliable, while fresh strawberries lend that authentic, bright flavor you can’t beat.
- Unsalted Butter: Room temperature butter helps you cream it well with sugar, resulting in tender, melt-in-your-mouth shortbread.
- Caster Sugar: Fine sugar dissolves nicely into the dough, adding just the right amount of sweetness without grittiness.
- Vanilla Extract: A little vanilla brings warmth and depth to the sweetness of the cookies.
- Plain Flour (All-Purpose Flour): The base of the dough providing structure; sifting ensures no lumps and a smoother dough.
- Fine Salt: Balances the sweetness and highlights the buttery notes.
- Powdered Icing Sugar: Essential for the glaze, it blends smoothly without lumps for that glossy finish.
- Fresh Strawberries: Mashed into a puree, they add vibrant flavor and natural color to the glaze.
- Unsalted Butter (for glaze): Adds richness and a slight silkiness to the glaze texture.
- Milk: Used sparingly to adjust glaze consistency, making it just right for dipping.
- Strawberry Jam: The sweet, fruity filling that makes these shortbread cookies unforgettable.
Variations
I love making these cookies exactly as described, but I’ve also experimented with a few fun twists to keep things interesting. Feel free to personalize them to suit your taste or dietary needs!
- Gluten-Free Variation: I swapped regular flour with a gluten-free blend once and got beautifully tender cookies that everyone enjoyed.
- Different Fruit Fillings: Blueberry or raspberry jam works surprisingly well when you want a different berry flavor.
- Simple Cookies: If you want to skip the sandwich step, just dip each heart in strawberry glaze for an easier version.
- Vegan Option: Use vegan butter and a plant-based milk substitute to make these dairy-free without losing that shortbread texture.
How to Make Heart-Shaped Strawberry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by creaming the butter, caster sugar, and vanilla extract in your mixer using the paddle attachment. I usually mix on medium speed for 2-3 minutes until the mixture looks pale and fluffy. Scrape down the bowl halfway through for even mixing. This step is crucial—it sets the stage for that perfect crumbly texture we want in our shortbread.
Step 2: Add Flour and Salt to Form Dough
Sift your plain flour and salt into the bowl and mix on low speed just until the dough comes together. It will look a bit crumbly and raggedy—that’s normal! Press it together gently with your hands into a rough disc. Don’t overmix here, or you’ll end up with tough cookies.
Step 3: Roll Out and Chill the Dough
Lightly flour your work surface and roll the dough out to about ½ cm thick. If the dough feels too soft, wrap and chill it for 10-15 minutes. This makes it easier to handle and helps prevent spreading during baking. Pro tip: flour your heart-shaped cookie cutter before each press to keep shapes crisp and clean.
Step 4: Cut and Chill Cookie Shapes
Stamp out heart shapes and lay them on a baking tray lined with parchment. Gather any scraps, press gently, then re-roll and cut again—doing this twice usually gets you the most cookies. Chill the cutouts for at least 30 minutes so the butter firms up again, which is essential for keeping those cute heart shapes in the oven.
Step 5: Bake the Cookies
Preheat your oven to 170°C (335°F). Bake the chilled hearts for 10-12 minutes, just until the edges start to turn golden. Every oven is different, so keep a close eye near the end—overbaking dries them out. Let cool on the tray for a bit before transferring to a wire rack.
Step 6: Make the Strawberry Glaze
Mix powdered icing sugar, mashed strawberry puree, melted butter, and a splash of milk to get a luscious glaze. If it’s too thick, warm it gently in the microwave for 10 seconds or add a bit more milk. Fresh strawberries can vary, so adjust the glaze consistency to your liking. You can even swap puree for additional jam or freeze-dried strawberry powder if fresh ones aren’t available.
Step 7: Glaze and Assemble
Divide your hearts evenly into ‘tops’ and ‘bases.’ Dip the tops into the glaze and let the excess drip off. Place them on a wire rack to dry so the glaze sets nicely. Then, spread or pipe a teaspoon of strawberry jam onto the bases, sandwich with the glazed tops, and give a gentle press. You can enjoy them immediately or let them rest to let the jam and glaze meld perfectly.
Pro Tips for Making Heart-Shaped Strawberry Shortbread Cookies Recipe
- Chill Twice, Bake Once: Chilling the dough before cutting and again before baking locks in the shape and improves texture.
- Flour Your Cookie Cutter: This simple step keeps your heart shapes crisp without tearing or sticking.
- Don’t Overwork the Dough: Gentle pressing and minimal kneading keep shortbread tender and crumbly.
- Watch Your Oven’s Timing: A minute too long can make these dry, so start checking early the first time you bake.
How to Serve Heart-Shaped Strawberry Shortbread Cookies Recipe
Garnishes
I love dusting these cookies lightly with extra powdered sugar for a snowy look, or even topping each glazed heart with a small fresh strawberry slice for an added pop of color and sweetness. A few mint leaves on the serving plate make them look extra pretty.
Side Dishes
Pair these shortbread cookies with a cup of tea — my personal favorite is Earl Grey or a light green tea. They also go wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you want to turn them into dessert.
Creative Ways to Present
I’ve gifted these cookies in pretty tins lined with parchment or wrapped in cellophane tied with a ribbon. For parties, arranging them in a heart-shaped box or on a tiered cookie stand makes for an irresistible display everyone will admire before they even take a bite.
Make Ahead and Storage
Storing Leftovers
Store these cookies in an airtight container at room temperature, and they’ll stay fresh and tasty for up to one week—if they last that long! I’ve found that the jam keeps them moist, so no worries about getting dry, crumbly shortbread here.
Freezing
For longer storage, freeze the unbaked shortbread dough or undecorated cookies wrapped well and layered with parchment. When ready to enjoy, just thaw overnight and bake or decorate fresh. The jam-filled sandwiches don’t freeze as well, so I recommend decorating fresh after thawing.
Reheating
If you want to warm a cookie up, gently heat it in a low oven for 3-4 minutes or microwave for 10 seconds. This softens the shortbread and lightly warms the jam for an extra cozy treat.
FAQs
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Can I use frozen strawberries for the glaze?
Absolutely! Just thaw and mash them well before mixing into your glaze. Because frozen strawberries might be more watery, you may need to reduce the added milk slightly to keep the glaze thick enough for dipping.
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How do I prevent my shortbread cookies from spreading too much?
Make sure to chill both the dough before rolling and the cookies after cutting. Also, avoid overworking the dough which can melt the butter and cause spreading. Using room temperature—not overly soft—butter helps too.
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Can I make this recipe dairy-free?
Definitely. Swap the unsalted butter for a vegan butter substitute and use a plant-based milk for glazing. The cookies might have a slightly different texture, but they’re still delicious!
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, the cookies remain fresh and tasty for up to one week. The strawberry jam filling keeps them moist and flavorful.
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Is there a way to make the glaze thicker or thinner?
Yes! If the glaze is too thick, add a drop or two of milk, lemon juice, or water to thin it out. If it’s too thin, just add a bit more powdered sugar until it reaches your desired consistency.
Final Thoughts
This Heart-Shaped Strawberry Shortbread Cookies Recipe has quickly become one of my favorite go-to treats because it combines simplicity with a wow factor. The tender, buttery shortbread with a burst of fresh strawberry makes every bite feel special. Whether you’re making them for a loved one or treating yourself, I promise these cookies will bring smiles and sweet moments. Give them a try—you’ll be glad you did!
Print
Heart-Shaped Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
Description
These Heart-Shaped Strawberry Shortbread Cookies are buttery, tender, and perfectly crumbly with a delicious strawberry jam filling and a smooth strawberry glaze. Ideal for special occasions or a sweet treat, these cookies combine classic shortbread with a fresh and fruity twist, shaped into charming hearts and sandwiched with luscious strawberry goodness.
Ingredients
Basic Shortbread:
- 125 g unsalted butter, room temperature
- 60 g caster sugar
- 1 teaspoon vanilla extract
- 180 g plain flour (all-purpose)
- ¼ teaspoon fine salt
Strawberry Filling and Glaze:
- 110 g powdered icing sugar (confectioners’ sugar)
- 2 tablespoon strawberry puree (from 2 large strawberries, hulled and mashed)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions
- Cream butter, sugar, and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the unsalted butter and caster sugar together on medium speed for 2 to 3 minutes until pale and light. Scrape down the sides and bottom of the bowl halfway through mixing. Add the vanilla extract and blend to incorporate.
- Add flour and salt: Sift the plain flour and fine salt into the creamed mixture. Mix on low speed until combined and the dough starts to come together, forming clumps and cleaning the sides of the bowl. The dough will look ragged but should form a rough disc when squeezed together by hand.
- Roll out the dough: On a lightly floured surface, roll the shortbread dough to about ½ cm (¼ inch) thick. If the dough is too soft to roll, wrap it in plastic wrap and refrigerate for 10-15 minutes until firmer but not cracking.
- Cut out cookies and refrigerate: Use a heart-shaped cookie cutter to stamp out cookies from the rolled dough. Place the cutouts on baking trays lined with parchment paper. Gather scraps, re-roll gently with minimal kneading, and repeat until all dough is used. Refrigerate the cutouts for at least 30 minutes to chill and firm the dough for baking.
- Bake the cookies: Preheat the oven to 170°C (335°F). Bake the chilled cookie cutouts for 10-12 minutes until just golden around the edges. Let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the strawberry glaze: In a bowl, mix the powdered icing sugar, strawberry puree, and melted butter until smooth and lump-free. If too thick, gently microwave for up to 10 seconds or thin with milk, lemon juice, or water a little at a time to achieve the right consistency.
- Glaze the cookies: Separate heart cookies into equal amounts of ‘tops’ and ‘bases’. Dip the top heart cookies into the glaze, allowing excess to drip off, then place them on a wire rack or baking tray to set the glaze.
- Assemble sandwich cookies: Spoon or pipe about one teaspoon of strawberry jam onto the underside of the plain shortbread bases. Sandwich each glazed top cookie over the jam, gently pressing together. Eat immediately or let them sit at room temperature to fully set the jam and glaze.
Notes
- Step-by-Step Photos: Refer to the original blog post for detailed photos guiding you through each step.
- If fresh strawberries are unavailable for the glaze, substitute with 1 tablespoon of strawberry jam or 1-2 tablespoons of freeze-dried strawberries.
- To simplify, you can dip each heart-shaped cookie in strawberry glaze without sandwiching.
- Store cookies in an airtight container for up to one week to maintain freshness.
- Freeze undecorated shortbread cookies in a freezer-safe container layered with parchment paper for up to 3 months. Thaw overnight at room temperature before decorating.
- Re-roll dough scraps twice to maximize cookie yield, handling dough gently to avoid drying out.
- Lightly flour cookie cutters to prevent sticking and maintain cookie shapes.
- Chill cookie dough thoroughly before baking to prevent spreading and distortion.
- Oven temperatures vary; monitor cookies closely as a minute or two can affect doneness due to the short baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 18 mg
