Description
These Strawberry Shortbread Cookies are buttery, tender, and bursting with strawberry flavor. The classic shortbread base is enhanced with a sweet strawberry glaze and filled with luscious strawberry jam, making for a delightful heart-shaped treat perfect for any occasion.
Ingredients
Scale
Shortbread Dough
- 125 g unsalted butter (room temperature)
- 60 g caster sugar
- 1 tsp vanilla extract
- 180 g plain flour (all-purpose)
- ¼ tsp fine salt
Strawberry Glaze
- 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)
Assembly
- 170 g strawberry jam
Instructions
- Make Basic Shortbread: Cream together the butter, caster sugar, and vanilla extract in the bowl of an electric stand mixer fitted with a paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is pale and light. Scrape down the sides halfway through for even mixing.
- Combine Dry Ingredients: Sift in the plain flour and add the fine salt to the creamed butter mixture. Mix on low speed until the dough starts to come together and begins to clean the sides of the bowl. The dough will look rough initially.
- Form Dough: Use your hands to squeeze the dough together into a rough mass, shaping it into a disc to help it come together firmly for rolling.
- Roll Out Dough: On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic and refrigerate for 10-15 minutes until firm but pliable, avoiding over-chilling to prevent cracking.
- Cut and Chill Cookies: Use a heart-shaped cookie cutter (or preferred shape) to cut cookies. Place cutouts on a parchment-lined baking tray. Gather scraps, re-roll gently, and cut more cookies, adding drops of water if dough dries out. Refrigerate cut cookies for at least 30 minutes to harden the butter and help maintain shape during baking.
- Bake Cookies: Preheat oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes until just golden around edges. Cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze: In a bowl, combine powdered icing sugar, strawberry puree, and melted butter. Stir until smooth and lump-free. If glaze is too thick, microwave for up to 10 seconds or add small amounts of milk, lemon juice, or water until desired consistency is achieved.
- Glaze Cookie Tops: Separate cookies into equal tops and bases. Dip the tops into the strawberry glaze, allowing excess to drip off. Place glazed tops on a wire rack or tray to set.
- Assemble Cookies with Jam: Spoon or pipe about one teaspoon of strawberry jam onto the underside of each cookie base. Gently sandwich with a glazed top and press lightly to adhere. Serve immediately or allow to sit at room temperature to let jam and glaze set fully.
Notes
- Refrigerating the dough and cut cookies helps maintain their shape and prevents spreading during baking.
- If dough cracks while rolling, allow it to warm slightly at room temperature before continuing.
- Use fresh ripe strawberries for the puree to enhance natural strawberry flavor.
- Glaze consistency can be adjusted with a splash of milk or water; too runny glaze will not set well.
- Cookies can be stored in an airtight container for up to 5 days and are best enjoyed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry shortbread cookies, shortbread recipe, strawberry cookies, heart-shaped cookies, strawberry glaze, homemade cookies
