Strawberry Heart Shortbread Cookies Recipe

If you’re looking for a sweet treat that’s not only delicious but also absolutely adorable, you’re in for a real treat with this Strawberry Heart Shortbread Cookies Recipe. These cookies are buttery, tender, and sandwiched with a luscious strawberry jam and glaze that will have you swooning. Whether you’re baking for a special occasion or just because you love a classic butter cookie with a fruity twist, this recipe is fan-freaking-tastic, and I can’t wait to share all my tips with you to make sure yours turn out perfect every time!

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Ingredients You’ll Need

The magic behind these strawberry heart shortbread cookies lies in the quality of your ingredients and how they all come together – from the creamy butter to the bright, fresh strawberry flavor. I always try to use unsalted butter at room temperature for that silky texture, and fresh, ripe strawberries when they’re in season for the best glaze.

• Unsalted Butter: Use it at room temperature to create a smooth, creamy cookie dough that bakes nicely without extra salt interfering.
• Caster Sugar: Finer than granulated, this sugar helps give shortbread cookies their delicate crumb and slight sweetness.
• Vanilla Extract: Just a teaspoon adds a lovely aromatic warmth that complements the strawberry filling beautifully.
• Plain Flour (All-Purpose Flour): The foundation of your dough – sift it to avoid lumps and ensure a tender shortbread.
• Fine Salt: A pinch enhances all the flavors without making the cookies taste salty.
• Powdered Icing Sugar (Confectioners’ Sugar): For a smooth, silky strawberry glaze that clings perfectly.
• Strawberries: Fresh and hulled, mashed into a puree – this brings natural sweetness and vibrant color.
• Unsalted Butter (for glaze): A teaspoon melted adds richness and helps the glaze set smoothly.
• Milk: Just a splash to loosen the glaze to the perfect consistency.
• Strawberry Jam: The luscious heart of the sandwich cookies – sweet, tangy, and irresistible.

Variations

I love how versatile this Strawberry Heart Shortbread Cookies Recipe is; feel free to tweak the filling and glaze to suit your taste buds or dietary needs. Don’t be shy about experimenting – that’s how I discovered some of my favorite combos!

• Gluten-Free Version: Substitute the plain flour for a good quality gluten-free blend – just watch the flour absorption and slightly adjust the butter if needed.
• Fruit Swap: I’ve swapped strawberries for raspberry or blueberry jam before, and it totally changes the flavor while keeping that charming heart shape.
• Glaze Only: If sandwich cookies aren’t your thing, just dip each heart cookie in the strawberry glaze for a simple, pretty finish.
• Vegan Adaptation: Use vegan butter and plant-based milk, and double-check your jam for no gelatin.

How to Make Strawberry Heart Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by creaming together the room temperature unsalted butter, caster sugar, and vanilla extract. I like using my stand mixer fitted with the paddle attachment, beating on medium speed for about 2 to 3 minutes until the mixture is pale and fluffy. Scrape down the bowl halfway through, so everything gets nicely mixed. This step is crucial because it sets the stage for that melt-in-your-mouth texture the shortbread is famous for.

Step 2: Incorporate the Flour and Salt

Next, sift your plain flour and add the fine salt right into the bowl. Mix on low speed until the dough just starts coming together and cleaning the sides of your bowl. It might look a bit rough at first – don’t worry! Use your hands to gently squeeze the dough into a rough disc. Remember not to overwork it, or your cookies will lose that perfect crumbly texture.

Step 3: Roll and Chill the Dough

Lightly flour your surface and roll the dough out to about a ½ cm (¼ inch) thickness. If the dough feels too soft or sticky, wrap it in plastic wrap and pop it in the fridge for 10 to 15 minutes – this helps it firm up and makes rolling easier. When you’re ready, use your heart-shaped cookie cutter to stamp out the cookies. Don’t forget to flour the cutter! Lay your cut cookies on parchment-lined trays, gather the scraps gently, and re-roll as needed. Keep in mind, the more you re-roll, the drier the dough can get, so add just a tiny drop of water if it feels too crumbly.

Step 4: Chill the Cutouts Before Baking

This step is a game changer: refrigerate your cookie cutouts for at least 30 minutes until they’re firm to the touch. When the butter solidifies, it helps the cookies hold their shape in the oven. I learned this trick the hard way after some sad, spread-out cookies ruined my first batch.

Step 5: Bake to Golden Perfection

Preheat your oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes or until they just start turning golden at the edges. Ovens vary so much, so keep an eye on them after 10 minutes. Let them cool on the tray for 10 minutes before transferring to a wire rack – this will prevent breakage and help them set perfectly.

Step 6: Prepare the Strawberry Glaze

Mix powdered icing sugar, strawberry puree (mashed fresh strawberries), and melted butter in a bowl until smooth with no lumps. The glaze will be thick, so if it feels too stiff, pop it in the microwave for about 10 seconds and stir. If it still needs loosening, add a little milk, lemon juice, or water one drop at a time. The key here is to get that perfect glaze consistency that’ll coat the cookies without dripping everywhere.

Step 7: Glaze and Assemble Your Cookies

Divide your cookies into two equal groups for tops and bases. Dip the ‘top’ heart cookies into the strawberry glaze, letting the excess drip off before setting them on a wire rack to dry and set. Once the glaze firms up, spread or pipe a teaspoon of strawberry jam onto the unglazed ‘base’ hearts, then gently sandwich the glazed top onto the jammy base. The combination of buttery cookie, sweet glaze, and tangy jam? Absolute heaven!

How to Serve Strawberry Heart Shortbread Cookies Recipe

Garnishes

I love adding a tiny fresh strawberry slice or a sprinkle of powdered sugar dusted over the top cookie for that extra-special look. Sometimes I drizzle a bit of white chocolate over for a super fancy touch, and trust me, your guests will be impressed without the fuss.

Side Dishes

Pair these cookies with a hot cup of tea, a creamy latte, or even a glass of cold milk. I often serve them alongside fresh berry salads or light whipped cream for a delightful afternoon tea spread.

Creative Ways to Present

For Valentine’s Day or a bridal shower, arrange the cookies in a heart-shaped box lined with doilies. I’ve also wrapped small stacks tied with a pretty ribbon as gifts, which always delights the recipient. Using pastel-colored tissue paper makes the package feel extra festive!

Make Ahead and Storage

Storing Leftovers

These cookies keep really well in an airtight container at room temperature for up to a week. I store mine in layers separated by parchment paper to avoid sticking and crushing. They stay crisp on the outside and tender inside – perfect for days later.

Freezing

I often freeze my undecorated shortbread cookies, layering parchment paper between them in a freezer-safe container for up to three months. When I want to enjoy them, I thaw them overnight at room temperature, then add the glaze and jam fresh. It’s a real time saver if you want to bake ahead for a party.

Reheating

While shortbread cookies are best served at room temp, if they feel a bit stiff after storage, pop them in a warm oven (about 150°C/300°F) for 3-4 minutes to refresh their tender crumb. Avoid microwaving glazed cookies, as the glaze might melt or get sticky.

FAQs

Final Thoughts

I have to say, whenever I bake this Strawberry Heart Shortbread Cookies Recipe, it brings me so much joy—not just because of how incredibly tasty they are, but because of the smiles they bring to my family and friends. It’s a recipe that’s foolproof once you know the little tricks, and it’s perfect for sharing love in every bite. Trust me, once you try making these, you’ll want to bake them again and again. So grab those ingredients, roll up your sleeves, and make these sweet little hearts a part of your cookie repertoire—you won’t regret it!

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