Name: Strawberry Shortbread Cookies with Strawberry Glaze and Jam Recipe
Prep time: 15 min
Cook time: 12 min
Total time: PT-492349H23M21S
Cuisine: American
Ingredients: 125 g unsalted butter (room temperature); 60 g caster sugar; 1 tsp vanilla extract; 180 g plain flour (all-purpose); ¼ tsp fine salt; 110 g powdered icing sugar (confectioners’ sugar); 2 tbsp strawberry puree (2 large strawberries, hulled and mashed); 1 tsp unsalted butter (melted); 30 ml milk (optional, for adjusting glaze consistency); 170 g strawberry jam

Ingredients

125 g unsalted butter (room temperature)

60 g caster sugar

1 tsp vanilla extract

180 g plain flour (all-purpose)

¼ tsp fine salt

110 g powdered icing sugar (confectioners’ sugar)

2 tbsp strawberry puree (2 large strawberries, hulled and mashed)

1 tsp unsalted butter (melted)

30 ml milk (optional, for adjusting glaze consistency)

170 g strawberry jam

Instructions

Step 1: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter, caster sugar, and vanilla extract on medium speed for 2 to 3 minutes until pale and light. Scrape down the sides halfway through.

Step 2: Sift in the plain flour and add the fine salt. Mix on low speed until the dough begins to come together and clean the sides of the bowl, even if it looks ragged at first.

Step 3: Use your hands to squeeze the dough into a rough mass and shape it into a disc to prepare it for rolling.

Step 4: On a lightly floured surface, roll the dough to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic and refrigerate for 10-15 minutes until firm but pliable.

Step 5: Use a heart-shaped cookie cutter or your preferred shape to cut out cookies. Place them on a parchment-lined tray, re-roll scraps gently, and cut more. Add a few drops of water if the dough becomes dry. Refrigerate the cut cookies for at least 30 minutes to firm up.

Step 6: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes until the edges turn just golden. Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the glaze by combining powdered icing sugar, strawberry puree, and melted butter in a bowl. Stir until smooth. If too thick, microwave briefly or add milk, lemon juice, or water until the glaze reaches a dip-friendly consistency.

Step 8: Divide cookies into tops and bases. Dip the tops into the strawberry glaze, letting excess drip off. Place glazed pieces on a wire rack or tray to set.

Step 9: Spoon or pipe about one teaspoon of strawberry jam onto the underside of each cookie base. Sandwich with a glazed top and press lightly to adhere. Serve immediately or let sit at room temperature for the jam and glaze to set fully.

Tips & Variations

Chill the dough thoroughly to prevent spreading during baking and help cookies hold their shape.

Use frozen strawberries for the puree if fresh are not in season; thaw and mash before using.

For a citrus twist, add a teaspoon of finely grated lemon zest to the dough.

If the glaze is too runny, add more icing sugar incrementally to thicken it.

Experiment with other fruit jams like raspberry or apricot for different flavors.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. To keep the shortbread crisp, place a piece of parchment paper between layers. They can also be refrigerated for up to one week, but bring to room temperature before serving. Avoid freezing once glazed and filled, as this may affect texture.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and wrapped in plastic wrap, then refrigerated for up to 24 hours before rolling and cutting.

How can I prevent the glaze from cracking?

Allow cookies to cool completely before glazing and avoid applying thick layers. Let the glaze set at room temperature without moving the cookies until firm.