Filled Heart-Shaped Strawberry Shortbread Cookies Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the flour and salt, then set aside.
- 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.
- 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.
- 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.
- Chill dough: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to prevent spreading and help the cookies hold their shape.
- 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.
- 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.
- 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.
- 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
