Strawberry Shortbread Cookies Recipe

These adorable heart-shaped strawberry shortbread cookies are perfect for Valentine’s Day or any time you want to spread some love!

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)
  • 1 teaspoon unsalted butter, melted
  • 30 ml milk
  • 170 g strawberry jam

Instructions:

Make basic shortbread:

  1. Cream together the butter, sugar, and vanilla extract until pale and light.
  2. Add the flour and salt, mixing until the dough starts to come together.
  3. Shape the dough into a disc, then roll it out on a floured surface to ½ cm (¼ inch) thickness.

Cut out cookie shapes and chill:

  1. Use a heart-shaped cookie cutter to stamp out the cookies.
  2. Place the cutouts on a baking tray and refrigerate for at least 30 minutes to firm up.

Bake:

  1. Preheat the oven to 170°C (335°F).
  2. Bake the cookies for 10-12 minutes or until golden around the edges.
  3. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Make glaze and assemble cookies:

  1. Mix powdered icing sugar, strawberry puree, and melted butter until smooth.
  2. If needed, add milk to adjust the glaze consistency.
  3. Dip the top hearts into the glaze and let excess drip off.
  4. Spoon or pipe strawberry jam onto the underside of the bottom hearts.
  5. Sandwich the cookies together and gently squeeze.
  6. Enjoy immediately or let sit at room temperature for the jam and glaze to set.
  7. Prep Time: 20 minutes | Cook Time: 12 minutes | Servings: 12 cookies

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