If you’re looking for a delightful treat that’s as charming as it is delicious, you’re going to *love* this Heart-Shaped Strawberry Shortbread Cookies Recipe. Imagine buttery shortbread cookies, perfectly shaped into lovely hearts, layered with sweet strawberry jam and coated in a glossy strawberry glaze. I absolutely love how these cookies come together — crisp yet tender and bursting with fresh strawberry flavor. Whether you’re baking for a special occasion, Valentine’s Day, or just because, this recipe will win you over and maybe even become your new favorite.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The shortbread’s buttery richness pairs beautifully with the sweet, tangy strawberry jam and glaze.
- Cute & Festive: Heart-shaped cookies are ideal for celebrations or whenever you want to show a little love through baking.
- Easy to Personalize: The recipe is super forgiving, letting you swap fillings or add your own twist with ease.
- Great for Sharing: These cookies stay fresh and transport well—perfect for gifts or parties.
Ingredients You’ll Need
The ingredients in this Heart-Shaped Strawberry Shortbread Cookies Recipe are straightforward but so thoughtfully chosen to give you that tender crumb and vibrant strawberry flavor. I always suggest using the freshest strawberries you can find for the glaze—it really makes a difference!
- Unsalted Butter: Room temperature butter helps with proper creaming for a light dough.
- Caster Sugar: Use this fine sugar for a smooth texture that dissolves perfectly into the shortbread.
- Vanilla Extract: Adds a subtle warmth and depth of flavor.
- Plain Flour (All-Purpose): The base of the shortbread — sift it to avoid lumps and keep the dough delicate.
- Fine Salt: Enhances the sweetness and balances flavors.
- Powdered Icing Sugar (Confectioners’ Sugar): Creates a silky-smooth glaze that clings to the cookies.
- Fresh Strawberries: Pureed and mashed for fresh, natural strawberry goodness in the glaze.
- Unsalted Butter (for glaze): Melted butter adds richness and helps the glaze set nicely.
- Milk: Just a splash to thin out the glaze if needed.
- Strawberry Jam: Use your favorite brand or homemade jam for the filling—this makes the cookies irresistibly sweet and fruity.
Variations
I love how easy it is to put your own spin on this Heart-Shaped Strawberry Shortbread Cookies Recipe. Whether you want to try other fruit flavors or make it fit a diet, feel free to get creative! I always find switching up the filling or glaze is a fun way to keep this recipe fresh for every occasion.
- Use Freeze-Dried Strawberries: When fresh berries aren’t in season, I mix freeze-dried strawberry powder into the glaze for vibrant flavor without extra moisture.
- Lemon Glaze Twist: Add some lemon zest and juice to the glaze for a citrusy punch that cuts through the sweetness.
- Vegan Version: Swap butter for plant-based alternatives and use a jam without added gelatin for a vegan-friendly batch.
- Gluten-Free: Try using a gluten-free all-purpose blend, but watch your dough texture as it may be a bit more delicate.
How to Make Heart-Shaped Strawberry Shortbread Cookies Recipe
Step 1: Cream Butter, Sugar & Vanilla
Start by creaming your room temperature unsalted butter with caster sugar and vanilla extract. I find using an electric mixer with a paddle attachment makes this effortless. Cream them on medium speed for 2–3 minutes until the mixture is pale and fluffy. Remember to scrape down the bowl halfway through to get everything mixed evenly—this step is key for that light, melt-in-your-mouth texture.
Step 2: Add Flour and Salt to Form Dough
Next, sift your plain flour and salt into the butter mixture. Mix on low speed so the flour just comes together. At first, the dough looks ragged and crumbly, but don’t worry—when you can squeeze it into a ball and it starts to clean the sides of the bowl, you know it’s ready. If it feels too crumbly, gently press it together with your hands; avoid overworking to keep the shortbread tender.
Step 3: Roll the Dough and Cut Heart Shapes
Lightly flour your surface and roll out the dough to about ½ cm (¼ inch) thickness. If your dough feels too soft or sticky, just wrap it in plastic wrap and chill for 10–15 minutes—it really helps with rolling without cracking or sticking. Flour your heart-shaped cookie cutter, too, to avoid dough sticking to it. Stamp out as many cookies as you can, then gather scraps gently, re-roll, and repeat. Just be careful not to overwork the dough during re-rolling or it can dry out; add a few drops of water if it gets crumbly.
Step 4: Chill, Bake, and Cool
Pop your cut-out cookies on a parchment-lined baking tray and refrigerate for at least 30 minutes. This chilling step makes sure the butter firms up so your cookies keep their shape when baking. Preheat your oven to 170°C (335°F) while the cookies chill. Bake them for 10–12 minutes until just golden at the edges. Let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely—trust me, patience pays off here!
Step 5: Prepare the Strawberry Glaze
Mix powdered icing sugar, fresh strawberry puree, melted butter, and a splash of milk in a bowl. The consistency should be thick but flowy enough to dip your cookies. If it’s too thick, a brief zap in the microwave—just 5 to 10 seconds—loosens it up nicely. Fresh strawberries vary in juiciness, so adjust with milk or lemon juice a little at a time until your glaze is perfect.
Step 6: Glaze & Assemble the Cookies
Separate your cookies into two equal groups — one for the “tops” to glaze and one for the “bases” to fill. Dip the heart-shaped cookies you want to top into the glaze, letting excess drip off. Place them on a wire rack or parchment to set. Then, spread about a teaspoon of strawberry jam on the underside of the base cookies. Sandwich the glazed tops with the jammy bases and gently press together. These are best enjoyed fresh but can rest at room temp for the glaze and jam to set fully.
Pro Tips for Making Heart-Shaped Strawberry Shortbread Cookies Recipe
- Keep Dough Chilled: I always chill the dough before rolling and again after cutting shapes to prevent spreading and maintain nice, clean edges.
- Flour Your Cutters: Dusting your cookie cutters with flour stops the dough from sticking and keeps your hearts intact and flawless.
- Don’t Overroll Dough: Re-rolling dough too many times dries it out, so I usually limit it to twice and add a few drops of water if it crumbles.
- Watch Baking Time Closely: My oven runs a bit hot, so I check at 10 minutes to avoid overbaking—every minute counts for that perfect golden edge.
How to Serve Heart-Shaped Strawberry Shortbread Cookies Recipe
Garnishes
I like to add a little extra punch with a dusting of powdered sugar or a few finely chopped fresh strawberries on top of the glaze if serving right away. Sometimes, a light drizzle of dark chocolate over the heart cookies ups the indulgence and makes them beautiful for gifting or special occasions.
Side Dishes
These cookies go wonderfully with a cup of strong black coffee or a fragrant pot of Earl Grey tea. For an afternoon treat, I sometimes serve them alongside fresh fruit salad or creamy yogurt to balance the sweetness.
Creative Ways to Present
When sharing these cookies as gifts, I place them in tiered cookie boxes lined with parchment paper and decorate the box with fresh strawberry stems and ribbon. For Valentine’s, I’ve arranged them in pretty heart-shaped boxes or stacked them in glass jars layered with strawberry jam for a rustic look—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature, layered between sheets of parchment paper. They keep perfectly for up to one week. Just be sure to keep them away from direct sunlight or heat to maintain their crispness.
Freezing
I freeze undecorated shortbread dough or baked cookies separately in freezer-safe containers with parchment between layers. This way, I can thaw them overnight in the fridge when needed. Once thawed, I decorate and assemble as usual. Freezing keeps them tasting fresh for up to three months!
Reheating
If you want your cookies just-baked fresh taste after storing, pop them in a preheated oven at 150°C (300°F) for about 3–5 minutes. This refreshes their crispness without melting the jam or glaze. Avoid microwaving so you don’t get soggy spots.
FAQs
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Can I use frozen strawberries for the glaze?
Absolutely! Just thaw them fully and drain excess liquid before pureeing. Alternatively, you can substitute with strawberry jam or freeze-dried strawberry powder mixed into the glaze for that fresh taste without extra moisture.
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What if my dough cracks when rolling?
This often means the dough is too cold or dry. Try warming it slightly with your hands, wrap it in plastic, and chill for a shorter time next round. Adding a few drops of water can also help bring it together without making it sticky.
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Can I dip every cookie instead of sandwiching?
You can! If you prefer simpler strawberry shortbread cookies, just dip each heart fully in the glaze and let set for a fresh strawberry treat without the jam filling.
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How do I prevent the cookies from spreading too much?
Chilling the dough thoroughly before baking is the best safeguard. Also, avoid over-mixing or adding too much liquid. If they spread, check your oven temperature as sometimes an oven running too cool causes longer baking times and more spreading.
Final Thoughts
This Heart-Shaped Strawberry Shortbread Cookies Recipe is one of those recipes that I keep coming back to because it’s both simple and so rewarding. Every time I pull these buttery, jam-filled hearts from the oven and dip them in that gorgeous strawberry glaze, I feel like I’m making a little piece of happiness—one bite at a time. If you give this recipe a try, I know you’ll be delighted by how easy it is to impress loved ones and yourself. So go ahead, get your heart cutters ready and bake these sweet little lovelies—you won’t regret it!
Print
Heart-Shaped Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully charming heart-shaped strawberry shortbread cookies perfect for any occasion. These buttery, crumbly cookies are filled with luscious strawberry jam and topped with a smooth strawberry glaze, combining classic shortbread texture with fresh, fruity sweetness.
Ingredients
Basic Shortbread:
- 125 g unsalted butter, room temperature
- 60 g caster sugar
- 1 teaspoon vanilla extract
- 180 g plain flour (all-purpose)
- ¼ teaspoon fine salt
Strawberry Filling and Glaze:
- 110 g powdered icing sugar (confectioners’ sugar)
- 2 tablespoon strawberry puree (2 large strawberries hulled and mashed with a fork)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions
- Cream butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, caster sugar, and vanilla extract on medium speed for 2-3 minutes until pale and light. Scrape down the bowl halfway to ensure even mixing.
- Combine flour and salt: Sift in the plain flour and add the fine salt, then mix on low speed until the dough begins to come together, forming ragged clumps that clean the bowl sides. Use your hands to squeeze the dough into a rough disc.
- Roll out the dough: On a lightly floured surface, roll the dough to about ½ cm (¼ inch) thickness. If the dough is too soft, wrap it and chill for 10–15 minutes until firmer, ensuring it doesn’t crack when rolling out.
- Cut and chill cookies: Use a heart-shaped cookie cutter to stamp out cookies, place them on parchment-lined trays, and re-roll scraps gently as needed, adding a couple drops of water if dough dries out. Refrigerate the cutouts for at least 30 minutes to firm up the butter and help cookies keep their shape during baking.
- Bake cookies: Preheat oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes or until just golden around the edges. Let them cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze: Mix powdered icing sugar, strawberry puree, and melted butter in a bowl until smooth and lump-free. If thick, microwave for up to 10 seconds or add small amounts of milk until desired consistency is reached.
- Glaze cookies: Separate cookies into equal numbers of tops and bases. Dip the top halves into the glaze, allowing excess to drip off, then place on a wire rack or tray to set.
- Assemble cookies: Spoon or pipe about a teaspoon of strawberry jam onto each cookie base. Sandwich with the glazed tops and gently press together. Serve immediately or allow to rest at room temperature until glaze and jam set.
Notes
- Step-by-step photos are available on the blog for guidance throughout the recipe.
- If fresh strawberries are unavailable for the glaze, substitute with 1 tablespoon strawberry jam or 1-2 tablespoons freeze-dried strawberries.
- To enjoy plain, simply dip each heart cookie in glaze without assembling the sandwich.
- Store cookies in an airtight container for up to one week.
- Freeze undecorated dough layered with parchment paper for up to 3 months; thaw overnight before assembling and glazing.
- Re-roll dough scraps carefully to maximize cookie yield without overworking it.
- Lightly flour cookie cutters to prevent dough sticking and preserve cookie shapes.
- Chilling the dough is crucial to prevent spreading and maintain shape during baking.
- Monitor bake time closely as oven temperatures vary; a few minutes difference affects the final texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
