There is something absolutely magical about biting into a delicate, buttery shortbread cookie infused with the sweet, vibrant taste of fresh strawberries. This Heart-Shaped Strawberry Shortbread Cookies Recipe is not only a feast for your taste buds but also a charming treat to brighten any occasion. Soft yet crumbly, with a luscious strawberry glaze and jam nestled inside, these cookies bring joy with every bite and make the perfect homemade gift or a special tea-time delight.
Ingredients You’ll Need
This recipe shines because of its simple, high-quality ingredients that each play a crucial role in the cookie’s flavor, texture, and beautiful strawberry hue. From the rich butter to the fresh strawberry puree, every component works together to create that dreamy, melt-in-your-mouth experience.
- Unsalted butter (125 g): Provides the rich, creamy base making the shortbread tender and flavorful.
- Caster sugar (60 g): Adds just the right amount of sweetness while ensuring a fine, smooth texture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor depth with its warm, aromatic notes.
- Plain flour (180 g): The structural foundation for tender, crumbly cookies.
- Fine salt (¼ teaspoon): Balances sweetness and amplifies the other flavors.
- Powdered icing sugar (110 g): Essential for a silky, sweet glaze that beautifully coats the cookies.
- Strawberry puree (2 tablespoons): Made from fresh strawberries, giving vibrant color and authentic fruity flavor to the glaze.
- Unsalted butter, melted (1 teaspoon): Adds richness and helps the glaze set smoothly.
- Milk (30 ml): Adjusts glaze consistency for a perfect dipping texture.
- Strawberry jam (170 g): Provides the luscious filling that bursts with strawberry goodness inside each cookie sandwich.
How to Make Heart-Shaped Strawberry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by blending the unsalted butter, caster sugar, and vanilla extract in your mixer. Beat them on medium speed until the mixture turns pale and fluffy—this takes about 2 to 3 minutes. Don’t forget to scrape down the sides halfway through to ensure everything is evenly combined, giving you a light, airy base for your cookies.
Step 2: Combine Flour and Salt
Next, sift the plain flour into the bowl and sprinkle in the fine salt. Mix gently on a low speed until the dough just starts to come together, forming ragged lumps that clean the bowl’s edges. Then, take the dough out and press it into a rough disc using your hands, ready for rolling.
Step 3: Roll Out the Dough
On a lightly floured surface, roll the dough evenly to about half a centimeter thick. If you find the dough feels too soft or sticky, wrap it tightly and chill for 10 to 15 minutes. This resting helps the butter firm up, making it easier to roll without cracking while preserving the cookie’s delicate texture.
Step 4: Cut and Chill the Cookies
Use a charming heart-shaped cookie cutter to stamp out your cookies. Place them carefully on parchment-lined trays. Gently re-roll any scraps, adding a couple of drops of water if the dough feels dry. Pop the trays into the fridge for at least 30 minutes to help the cookies hold their lovely shapes during baking.
Step 5: Bake to Perfection
Preheat your oven to 170°C (335°F). Bake the chilled cookie cutouts for about 10 to 12 minutes, or until the edges just start to turn a beautiful golden shade. Once baked, let them cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely—this helps them set perfectly.
Step 6: Prepare the Strawberry Glaze
Mix the powdered icing sugar, fresh strawberry puree, and melted butter in a bowl until smooth and lump-free. If the glaze feels too thick for dipping, warm it in the microwave for up to 10 seconds or stir in small amounts of milk until you reach a glossy, pourable consistency.
Step 7: Glaze and Assemble the Cookies
Separate the cookies into equal numbers of tops and bases. Dip each heart-shaped top half into the strawberry glaze, letting any excess drip off before placing it on a rack or tray to set. Then, spoon or pipe about a teaspoon of strawberry jam onto each base. Finally, sandwich the glazed tops and jam-filled bases together with a gentle press. Your delightful Heart-Shaped Strawberry Shortbread Cookies Recipe are now ready to enjoy or share!
How to Serve Heart-Shaped Strawberry Shortbread Cookies Recipe
Garnishes
To make these cookies truly irresistible, sprinkle a little extra powdered sugar over the assembled cookies for a soft, snowy dusting. Fresh strawberry slices or tiny mint leaves placed alongside add a fresh, elegant look perfect for special occasions or afternoon tea.
Side Dishes
Serve these shortbread cookies alongside a warm cup of tea or a rich latte to enhance their buttery sweetness. A scoop of vanilla ice cream or fresh whipped cream on the side can elevate this simple cookie into a charming dessert experience.
Creative Ways to Present
For a festive touch, place the cookies in clear treat bags tied with red ribbon or arrange them on pretty plates lined with strawberry-themed napkins. These presentation ideas make the Heart-Shaped Strawberry Shortbread Cookies Recipe a perfect gift or a breathtaking centerpiece for parties and celebrations.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left over (which might be tricky!), store them in an airtight container at room temperature. They will stay fresh and buttery for up to 4 days; just make sure they are completely cooled before sealing.
Freezing
You can freeze these cookies both before and after baking. For unbaked dough or cutouts, freeze on a tray first, then transfer to a container for up to 2 months. Baked cookies should also be frozen in an airtight container with parchment paper between layers to prevent sticking.
Reheating
For a freshly baked taste after freezing, warm your shortbread cookies briefly in a low oven (about 150°C / 300°F) for 5 minutes. This will gently soften the butter once again and revive the lovely aroma, making them taste like they just came out of the oven.
FAQs
Can I substitute fresh strawberries with frozen ones for the puree?
Yes, frozen strawberries work fine for the puree; just thaw and drain any excess liquid before mashing to avoid a runny glaze.
What’s the best type of flour to use for these cookies?
Plain (all-purpose) flour is ideal because it gives the right balance of structure for tender, crumbly shortbread.
How do I prevent the cookies from spreading too much during baking?
Chilling the cut cookie dough for at least 30 minutes before baking helps the cookies keep their heart shape and prevents excessive spreading.
Can I use homemade strawberry jam in this recipe?
Absolutely! Homemade jam adds a personal touch and bursts with fresh flavor, making your cookies even more special.
Is it okay to make these cookies vegan or dairy-free?
With some adjustments, like using vegan butter and plant-based milk, you can adapt this recipe, but the texture may differ slightly from the classic buttery shortbread.
Final Thoughts
I honestly can’t recommend enough giving the Heart-Shaped Strawberry Shortbread Cookies Recipe a try. They’re such a joyful and delicious way to bring a little extra sweetness and love into any day, whether for a cozy tea time or a thoughtful homemade gift. Once you taste these tender, buttery bites with luscious strawberry filling, I’m sure they’ll become one of your all-time favorite treats too!
Print
Heart-Shaped Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings (24 cookies – halves for sandwiching)
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
These delightful heart-shaped strawberry shortbread cookies combine buttery, tender shortbread with a sweet strawberry glaze and jam filling. Perfect for special occasions or treats, they offer a charming presentation and a balance of rich and fruity flavors. The recipe involves creaming, chilling, baking, and glazing steps to achieve the ideal texture and look.
Ingredients
Cookies
- 125 g unsalted butter, room temperature
- 60 g caster sugar
- 1 teaspoon vanilla extract
- 180 g plain flour (all-purpose)
- ¼ teaspoon fine salt
Glaze and Filling
- 110 g powdered icing sugar (confectioners’ sugar)
- 2 tablespoons strawberry puree (about 2 large strawberries, hulled and mashed)
- 1 teaspoon unsalted butter, melted
- 30 ml milk (as needed to adjust glaze consistency)
- 170 g strawberry jam
Instructions
- Cream butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, cream together the unsalted butter, caster sugar, and vanilla extract on medium speed for 2-3 minutes until pale and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Combine flour and salt: Sift the plain flour and sprinkle in the fine salt. Mix on low speed until the dough begins to clump together and pulls away from the bowl sides. If necessary, finish bringing the dough together with your hands to form a rough disc.
- Roll out the dough: Lightly flour a clean surface and roll the dough out to about ½ cm (¼ inch) thickness. If the dough feels too soft and sticky, wrap it in plastic wrap and chill in the refrigerator for 10-15 minutes until firm enough to roll without cracking.
- Cut and chill cookies: Use a heart-shaped cookie cutter to cut the dough into shapes. Place the cut cookies on parchment-lined baking trays. Re-roll any scraps as needed, adding a few drops of water if the dough becomes dry. Refrigerate the cookie cutouts for at least 30 minutes; this firms up the butter and helps maintain shape during baking.
- Bake cookies: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes or until the edges begin to turn a light golden color. Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare glaze: In a bowl, combine the powdered icing sugar, strawberry puree, and melted butter. Stir until smooth and free of lumps. If the glaze is too thick, microwave it for up to 10 seconds or add small amounts of milk gradually until the desired consistency for dipping is reached.
- Glaze cookies: Separate cookies into equal halves for tops and bases. Dip the top halves into the strawberry glaze, letting excess drip off. Place the glazed cookies on a wire rack or tray and allow the glaze to set.
- Assemble cookies: Spoon or pipe approximately one teaspoon of strawberry jam onto each cookie base. Sandwich each base with a glazed cookie top and press gently together. Serve immediately or let them rest at room temperature until the glaze and jam are set.
Notes
- Chilling the dough and cut-out cookies is crucial to prevent spreading and to maintain the heart shape during baking.
- If the dough feels sticky while rolling, lightly flour the surface and rolling pin, or chill the dough longer.
- To make strawberry puree, mash ripe strawberries thoroughly or briefly blitz in a blender for a smoother texture.
- Use fresh or high-quality frozen strawberries for the best flavor in the glaze and jam filling.
- Store the cookies in an airtight container at room temperature for up to 4 days to retain freshness.
- For a gluten-free version, substitute plain flour with a gluten-free all-purpose blend that matches the weight and texture.
