If you’re on the hunt for a truly charming and delicious treat, I’ve got you covered with this Strawberry Heart Shortbread Cookies Recipe. These pretty little cookies are not just a feast for the eyes—the buttery shortbread pairs perfectly with a luscious strawberry glaze and jam filling that makes each bite irresistible. Whether you’re baking for Valentine’s Day, a special occasion, or just because, these cookies will have everyone asking for more. Let me walk you through exactly how to get them just right.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of what you need already in your pantry, which makes it super easy to whip up anytime.
- Perfect Texture: The shortbread is crumbly and buttery without being crumbly mess—just like you want.
- Lovely Presentation: The heart shapes and glossy strawberry glaze make these cookies a visual winner.
- Versatile and Customizable: You can adapt the strawberry filling or skip the sandwich step for a quick treat.
Ingredients You’ll Need
I love how every ingredient in this Strawberry Heart Shortbread Cookies Recipe plays its part to create that perfect balance of crispness, sweetness, and fruity zing. Using quality butter and fresh strawberries really makes a difference, so shop with that in mind.
- Unsalted Butter: Bring it to room temperature so it creams smoothly with sugar and creates that tender crumb.
- Caster Sugar: Finer sugar helps with texture and sweetness but you can substitute superfine sugar if needed.
- Vanilla Extract: Adds that warm, cozy flavor—no one wants shortbread without it!
- Plain Flour (All-Purpose Flour): Gives the cookies structure while keeping them tender.
- Fine Salt: Just a pinch to enhance sweetness and balance flavors.
- Powdered Icing Sugar: For a silky smooth glaze that sets beautifully.
- Strawberries: Fresh is best for the puree; use ripe and sweet ones for the most intense flavor.
- Unsalted Butter (for glaze): A little melted butter adds richness to the strawberry glaze.
- Milk: Helps thin the glaze to the perfect consistency for dipping.
- Strawberry Jam: Use your favorite brand or homemade jam for a sweet and tangy filling.
Variations
One of the best parts about this Strawberry Heart Shortbread Cookies Recipe is how flexible it is. I love switching things up based on what I have on hand or the occasion—it keeps it fresh and exciting!
- Gluten-Free Version: I’ve used a gluten-free flour blend with great results for friends who need it—just be sure it’s a blend designed for baking.
- Jam Flavors: Feel free to swap strawberry jam for raspberry or apricot for a fun twist on flavor and color.
- Simple Dipped Cookies: If sandwich cookies aren’t your thing, simply dip cut-out hearts in the strawberry glaze for quick, pretty treats.
- Chocolate Drizzle: Once glazed and set, I sometimes drizzle melted white or dark chocolate over the cookies for a luxe touch.
How to Make Strawberry Heart Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar Until Pale and Fluffy
This is where the magic starts. Using an electric mixer fitted with the paddle attachment, beat your softened butter and caster sugar together for about 2-3 minutes on medium speed. You’ll know you’re there when the mixture looks light in color and fluffy in texture. Don’t forget to scrape the sides and bottom halfway through to keep everything evenly combined. Adding the vanilla extract next infuses the dough with that lovely, familiar aroma.
Step 2: Incorporate Flour and Salt to Form Dough
Next, sift in the plain flour and sprinkle on the salt, then mix on low speed. The dough will start looking crumbly and raggedy—that’s totally normal. Watch for the dough to begin clumping together and cleaning the sides of your bowl. At this point, use your hands to gently squeeze it into a rough disc. This hands-on step is a great chance to feel the dough’s texture—if it’s too sticky, a little extra flour can help.
Step 3: Roll Out and Chill the Dough
On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thick. If you find that the dough is too soft and a pain to work with, don’t hesitate to wrap it in plastic wrap and pop it into the fridge for 10-15 minutes. It firms up nicely and prevents cracking or sticking. Just remember, if it gets too hard, it can crack when rolling—so find that sweet spot!
Step 4: Cut Heart Shapes and Chill Again
This is the fun part: pressing your heart-shaped cookie cutter into the dough. Arrange the cutouts on parchment-lined trays and be sure to gather scraps, gently press them together, re-roll, and cut more cookies until you’ve maximized every bit of dough (I usually do this twice). Keep in mind, overworking can dry out your dough, so avoid excessive kneading. Now pop your trays into the fridge for at least 30 minutes to let the cookies chill and the butter firm up—this is what helps them keep their shape during baking.
Step 5: Bake to Golden Perfection
While the cookies chill, preheat your oven to 170°C (335°F). Bake the cold cookies for 10-12 minutes or just until the edges turn a lovely golden color. Keep an eye on them because ovens vary—too little bake, and they’ll be too soft; too much, and they dry out. After baking, let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Strawberry Glaze
While your shortbread cools, mix the powdered icing sugar, strawberry puree (freshly hulled and mashed strawberries), melted butter, and a little milk until smooth and lump-free. If your glaze feels too thick, warming it gently in the microwave for up to 10 seconds helps to loosen it, or add tiny amounts of milk or water to get that silky, glossy finish. Using fresh strawberries really gives this glaze its vibrant color and flavor—but if you don’t have fresh ones, a spoonful of jam or freeze-dried strawberries work as well.
Step 7: Glaze the Cookie Tops
Divide your baked hearts into two equal groups: one batch will be ‘tops’ and the other ‘bases’ for sandwiching. Dip each top heart into the glaze, letting the excess drip off before placing them on a wire rack or parchment-lined tray to set. It’s a bit messy but worth it—the glaze dries into a shiny, irresistible coat.
Step 8: Assemble Cookies with Strawberry Jam
Spoon or pipe a generous teaspoon of strawberry jam onto the underside of each shortbread base, then sandwich with a glazed top. Gently press them together without squeezing out the filling. These are best enjoyed right away, but letting them sit at room temperature for a bit helps the jam and glaze set into a delightful, soft bite.
Pro Tips for Making Strawberry Heart Shortbread Cookies Recipe
- Don’t Skip Refrigeration: Chilling the dough multiple times is crucial to prevent cookie spreading and maintaining crisp edges.
- Flour Your Cutter: Dust your cookie cutter with flour before pressing to avoid sticking and keep those heart shapes perfect.
- Gentle Dough Handling: Re-roll leftover dough lightly—over-kneading makes the cookies tough and dry.
- Watch Your Bake Time: Every oven’s a little different—start checking at 10 minutes to avoid overbaking.
How to Serve Strawberry Heart Shortbread Cookies Recipe
Garnishes
I usually keep garnishes simple because these cookies are so sweet and tasty on their own. Occasionally, I dust a few with extra powdered sugar before serving or place tiny fresh strawberry slices on top of the glaze for a fresh pop. A sprig of mint adds a lovely green contrast if you’re feeling fancy.
Side Dishes
These cookies are perfect with a hot cup of tea or coffee—my go-to afternoon treat. For a cozy brunch, I like pairing them with fresh fruit salad or a dollop of homemade whipped cream to turn it into a mini dessert platter.
Creative Ways to Present
For Valentine’s Day or parties, I like to stack the cookies in clear jars tied with red and white ribbons. You could also place them on pretty platters arranged with rose petals or create edible gift boxes using cellophane and twine. Presentation really makes a difference when gifting these beauties!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, layering them between parchment paper to prevent sticking. They stay fresh and delicious for up to a week, which is honestly way longer than they last in my house!
Freezing
I’ve frozen unbaked shortbread dough shaped into discs wrapped tightly in plastic wrap for up to three months—that way I can thaw, roll, and cut fresh cookies whenever the mood strikes. You can also freeze baked, undecorated cookies between layers of parchment paper. I recommend assembling with jam and glaze after thawing for the freshest taste.
Reheating
If you want to refresh leftovers, a quick 5-7 second zap in the microwave softens the shortbread slightly without making it soggy. Just be careful not to overheat the glaze, or it might melt off!
FAQs
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Can I use frozen strawberries for the glaze?
Yes, you can! If fresh strawberries aren’t available, thaw and mash frozen strawberries thoroughly, then strain any excess water before mixing into the glaze. Alternatively, using a spoonful of strawberry jam or freeze-dried strawberry powder also works well to keep the glaze flavorful.
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How do I prevent my shortbread cookies from spreading in the oven?
The key is to chill your dough thoroughly before baking, ideally for at least 30 minutes. This solidifies the butter, helping the cookies hold their shape. Also, avoid overworking your dough and don’t roll it too thin, as these can contribute to spreading.
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Can I make these cookies vegan?
Absolutely! Swap the butter for a good quality plant-based alternative with similar fat content. Use a vegan-friendly sugar and substitute milk in the glaze with almond or oat milk. Just keep in mind, the texture might change slightly but they’ll still be delicious.
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How should I store these cookies for gifting?
Pack your strawberry heart shortbread cookies in an airtight container lined with parchment paper. For extra protection, wrap the container with pretty ribbons and place in a gift box. They keep well at room temperature for up to a week and look stunning when presented thoughtfully.
Final Thoughts
I absolutely love how this Strawberry Heart Shortbread Cookies Recipe brings a little joy to any gathering or quiet moment with coffee. It’s one of those recipes where the simple ingredients and thoughtful steps come together to create something truly special—and surprisingly easy to make. Whether you’re an experienced baker or just starting out, you’ll enjoy the process and the delightful results. I encourage you to try these cookies for yourself and share the love—once you taste them, you’ll understand why my family goes crazy over these every time.
Print
Strawberry Heart Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
These delightful heart-shaped strawberry shortbread cookies combine buttery shortbread with a sweet strawberry glaze and jam filling, perfect for a charming dessert or gift. Crisp on the outside and tender inside, these cookies are ideal for strawberry lovers and special occasions.
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 tablespoons 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 the butter and sugar: In the bowl of an electric stand mixer with the paddle attachment, cream together the unsalted butter and caster sugar on medium speed for 2 to 3 minutes until pale and light. Scrape down the bowl halfway through. Add the vanilla extract and mix again.
- Add flour and salt: Sift the plain flour and salt into the bowl and mix on low speed until combined and the dough starts to come together, forming clumps and cleaning the bowl sides. Use your hands to squeeze the dough into a rough disc.
- Roll out the dough: On a lightly floured surface, roll out the dough to approximately ½ cm (¼ inch) thick. If the dough is too soft to roll, wrap it in plastic wrap and refrigerate for 10-15 minutes until firmer but not cracked.
- Cut shapes and chill: Using a heart-shaped cookie cutter, stamp out cookies onto a parchment-lined baking tray. Gather scraps, re-roll gently, and repeat to maximize cookie yield, adding drops of water if dough dries out. Refrigerate the cutouts for at least 30 minutes to solidify the butter and help retain shape when baking.
- Bake the shortbread: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes or until the edges just turn golden. Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: In a bowl, combine powdered icing sugar, strawberry puree, and melted butter, stirring until smooth. If thick, gently warm in the microwave for up to 10 seconds, then adjust consistency with small amounts of milk, lemon juice, or water as needed to reach a thick glaze texture.
- Glaze cookie tops: Separate cookies into equal ‘top’ and ‘base’ halves. Dip the ‘top’ heart-shaped cookies into the glaze, allowing excess to drip off. Place on a wire rack or tray to set the glaze.
- Assemble cookies: Spoon or pipe about a teaspoon of strawberry jam onto the underside of the ‘base’ cookies. Place the glazed ‘top’ halves over the jam and gently press together. Enjoy immediately or let sit at room temperature to fully set the jam and glaze.
Notes
- Step-by-step photos on the blog post help guide through the making of this recipe.
- If fresh strawberries are unavailable for the glaze, substitute with 1 tablespoon strawberry jam or 1-2 tablespoons freeze-dried strawberries.
- Alternatively, dip each heart cookie in strawberry glaze without assembling as sandwich cookies.
- Store finished strawberry shortbread cookies in an airtight container for up to one week.
- Undecorated shortbread dough or cookies can be frozen for up to 3 months in a freezer-safe container between parchment paper. Thaw overnight at room temperature before decorating.
- Re-roll dough scraps up to two times to maximize cookie yield but avoid overworking to prevent drying.
- Flour cookie cutters to prevent sticking and maintain clean cookie shapes.
- Refrigerating cookie dough before baking is essential to avoid spreading and maintain shape.
- Oven temperatures vary; monitor baking time closely as a minute can affect the outcome.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
