Heart-Shaped Strawberry Shortbread Cookies Recipe
These Filled Heart-Shaped Strawberry Shortbread Cookies combine buttery, tender shortbread with a sweet strawberry glaze and a luscious strawberry jam filling. Perfectly shaped with a crisp yet delicate texture, these cookies offer a delightful balance between tart and sweet flavors, making them an ideal treat for special occasions or everyday indulgence.
- Prep Time: 35 minutes
- Cook Time: 12 minutes per batch (total around 15 minutes including cooling between batches)
- Total Time: 50 minutes active plus chilling and setting time, approximately 1 hour 52 minutes including rest and assembly
- Yield: Approximately 24 cookies (12 sandwich cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the shortbread dough
- 4.8 oz unsalted butter (preferably Kerrygold for richness)
- 2.1 oz sugar
- 1.25 tsp vanilla extract
- 6.5 oz all-purpose flour (such as King Arthur)
- 1/4 tsp salt
For the strawberry glaze
- 4.2 oz powdered sugar (sifted)
- 2.5 tbsp strawberry puree
- 1 tsp butter
- 1 fl oz milk
- 0.5 tsp lemon juice
For the filling
- 6 oz strawberry jam (preferably Bonne Maman)
Instructions
- Prepare dry ingredients and butter: Sift the powdered sugar for the glaze to remove lumps ensuring a smooth finish. Cut the unsalted butter into small cubes so it softens quickly to room temperature for better creaming.
- Mix dry flour mixture: In a medium bowl, whisk together the flour and salt, then set aside for later use.
- Cream butter and sugar: In a separate bowl, cream the butter and sugar together for 2–3 minutes until light, fluffy, and pale to incorporate air for a tender cookie. Add vanilla extract and combine fully.
- Combine dough: Add the flour and salt mixture to the creamed butter-sugar mixture. Mix on low speed just until a cohesive dough forms, avoiding overmixing to prevent toughness.
- Roll and cut dough: Roll the dough between two parchment papers to 1/2 cm thickness for even baking. Use a heart-shaped cookie cutter to cut shapes and place them on a parchment-lined baking sheet about 1 inch apart.
- Chill the dough: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to prevent spreading and maintain shape during baking.
- Preheat oven: Heat the oven to 170°C (335°F) while dough chills.
- Bake cookies: Bake chilled cookies for 10–12 minutes until set but still pale and tender. Avoid overbaking to keep them delicate and buttery.
- Cool cookies: Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely. Cooling thoroughly prevents uneven melting of glaze.
- Prepare glaze: In a small bowl, mix sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth and spreadable. Adjust consistency by adding milk or powdered sugar as needed.
- Assemble cookies: Separate cookies into two equal groups. Dip one half into strawberry glaze coating the top evenly and allow excess to drip. Spread about 1 teaspoon of strawberry jam on the other half.
- Create sandwich: Gently press together a glazed cookie and a jam-topped cookie, glazed side facing jam side to form sandwiches. Let assembled cookies set for 15–20 minutes to allow glaze to firm.
Notes
- Use high-quality unsalted butter like Kerrygold for richer flavor and better texture.
- Sifting powdered sugar ensures a lump-free, smooth glaze.
- Resting the dough in the fridge prevents excessive spreading during baking.
- Do not overbake shortbread cookies to keep them tender and buttery.
- Let cookies cool completely before glazing to avoid melting glaze.
- Adjust glaze consistency with milk or powdered sugar to achieve a thick yet pourable texture.
- Bonne Maman strawberry jam adds an intense, natural fruit flavor for the filling.
