Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

Introduction

These filled heart-shaped strawberry shortbread cookies are a delightful treat that combines buttery, tender cookies with a sweet strawberry jam center and a glossy strawberry glaze. Perfect for special occasions or just because, they are as charming as they are delicious.

Ingredients

• 4.8 oz unsalted butter (room temperature)
• 2.1 oz sugar
• 1.25 tsp vanilla extract
• 6.5 oz all-purpose flour
• 1/4 tsp salt
• 4.2 oz powdered sugar (sifted)
• 2.5 tbsp strawberry puree
• 1 tsp butter
• 1 fl oz milk
• 0.5 tsp lemon juice
• 6 oz strawberry jam

Instructions

1. Step 1: Sift the powdered sugar for the glaze to remove lumps. Cut the unsalted butter into small cubes and let it soften to room temperature. In a medium bowl, whisk together the flour and salt and set aside.
2. Step 2: In a separate bowl, cream the butter and sugar for 2-3 minutes until light and fluffy. Add vanilla extract and mix until combined.
3. Step 3: Add the flour and salt mixture to the creamed butter and sugar. Mix on low speed just until a cohesive dough forms to avoid tough cookies.
4. Step 4: Roll the dough between two pieces of parchment paper to 1/2 cm thick. Cut heart shapes using a cookie cutter and place them on a parchment-lined baking sheet, spacing 1 inch apart.
5. Step 5: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to prevent spreading during baking.
6. Step 6: Preheat the oven to 170°C (335°F). Bake the cookies for 10-12 minutes until set but still pale and tender. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
7. Step 7: In a small bowl, mix sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
8. Step 8: Spread a spoonful of strawberry jam on one cookie, then top with another cookie to create a filled sandwich. Drizzle or spread the strawberry glaze on top if desired.

Tips & Variations

• Use high-quality butter like Kerrygold for a richer flavor and tender crumb.
• Chill the dough well to help keep the heart shapes crisp and defined after baking.
• Swap strawberry jam for raspberry or apricot for a different filling.
• If the glaze is too thick, add milk a few drops at a time; if too thin, add powdered sugar gradually.

Storage

Store the filled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but bring to room temperature before serving. Avoid glazing until just before serving if storing to prevent softening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to two days in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use.

How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly before baking helps the cookies hold their shape and prevents excessive spreading in the oven.

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

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★★★★★

4.9 from 84 reviews

These Filled Heart-Shaped Strawberry Shortbread Cookies are tender, buttery treats with a luscious strawberry jam filling and a smooth strawberry glaze. Perfect for special occasions or everyday indulgence, these cookies combine classic shortbread texture with fruity sweetness and a beautiful pink glaze finish.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the shortbread dough

• 4.8 oz unsalted butter (preferably Kerrygold)
• 2.1 oz sugar
• 1.25 tsp vanilla extract
• 6.5 oz all-purpose flour (King Arthur recommended)
• 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 (Bonne Maman preferred)

Instructions

1. Prepare powdered sugar and butter: Sift the powdered sugar for the glaze to remove any lumps to ensure a smooth finish. Cut the unsalted butter into small cubes to soften quickly to room temperature, which helps it cream evenly.
2. Mix dry ingredients: In a medium bowl, whisk together the flour and salt, then set aside.
3. Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar for 2-3 minutes until light, fluffy, and pale, incorporating air into the dough for tenderness. Add vanilla extract and mix until combined.
4. Combine dough: Add the flour and salt mixture to the creamed butter-sugar mixture and mix on low speed just until a cohesive dough forms, avoiding overmixing to prevent tough cookies.
5. Roll and cut dough: Roll the dough between two sheets of parchment paper to 1/2 cm thickness for even baking. Cut into heart shapes using a cookie cutter and transfer to a parchment-lined baking sheet, spacing about 1 inch apart.
6. Chill dough: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to prevent spreading and help the cookies hold their shape.
7. Preheat oven and bake: Preheat oven to 170°C (335°F). Bake cookies for 10-12 minutes until set but still pale and tender. Avoid overbaking to keep cookies delicate and buttery.
8. Cool cookies: Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely before glazing to prevent glaze from melting unevenly.
9. Make glaze: In a small bowl, combine sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. Mix until smooth and spreadable. Adjust consistency by adding milk or powdered sugar as needed.
10. Assemble cookies: Spread strawberry jam on half of the cooled cookies and sandwich with the remaining cookies. Drizzle or spread the strawberry glaze over the top cookies for a beautiful finish.

Notes

• Using high-fat butter like Kerrygold enhances the shortbread’s richness and tenderness.
• Do not overmix the dough to keep the cookies soft and tender.
• Refrigerate the shaped dough to prevent spreading and maintain shape during baking.
• Allow cookies to cool completely before glazing to avoid glaze melting.
• Adjust glaze consistency with milk or powdered sugar for easy spreading or drizzling.
• Bonne Maman jam is recommended for its intense fruit flavor, but any quality strawberry jam will work.

Keywords: strawberry shortbread cookies, heart-shaped cookies, filled cookies, shortbread recipe, strawberry glaze, sandwich cookies, buttery cookies, dessert