Strawberry Shortbread Cookies with Heart Shapes Recipe

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The Comfort of Strawberry Shortbread Cookies with Heart Shapes Recipe

There’s something truly special about baking cookies that feel like a warm hug from the inside out. Strawberry shortbread cookies in heart shapes capture that comforting warmth perfectly. I love how the buttery dough melts on your tongue, while the strawberry glaze and jam bring a burst of bright, fruity joy. It’s the kind of baking project that fills your kitchen with an irresistible aroma and leaves you glowing with that sweet satisfaction only homemade treats can deliver. If you’ve ever wanted to bake something both charming and timeless, this Strawberry Shortbread Cookies with Heart Shapes Recipe offers exactly that. Whether you’re sharing these with loved ones or keeping a secret stash for yourself, you’ll notice how the crisp edges contrast beautifully with the tender crumb inside. Let’s take a delightful stroll through each step—I promise, you’ll find it just as rewarding as I have.

Ingredient Guide

• Unsalted butter (4.8 oz): I prefer Kerrygold. Its high fat content makes the cookies tender and rich.
• Sugar (2.1 oz): Sweetens the dough gently without overpowering the buttery flavor.
• Vanilla extract (1.25 tsp): Adds warmth and depth; pure extract is always my choice.
• All-purpose flour (6.5 oz): King Arthur’s brand gives a consistent crumb and texture.
• Salt (1/4 tsp): Balances sweetness and enhances buttery notes.
• Powdered sugar (4.2 oz) for glaze: Sifted for smoothness, it’s key for that silky finish.
• Strawberry puree (2.5 tbsp): Fresh or good-quality frozen puree works well for that natural fruit taste.
• Butter (1 tsp) in glaze: Adds richness and shine to the strawberry glaze.
• Milk (1 fl oz): Helps achieve the perfect glaze consistency.
• Lemon juice (0.5 tsp): Brightens strawberry flavor and lends a subtle zing.
• Strawberry jam (6 oz) for filling: I love Bonne Maman for its intense, authentic fruit flavor that elevates the filling beautifully.

Prep Before You Begin

Before you dive in, make sure you’ve wrangled all your ingredients and tools. I like to sift the powdered sugar early and set my butter out to soften while I prep the dry ingredients. Setting your oven to 170°C (335°F) before the dough chills is a small step that saves minutes later on. Remember, having everything organized (that mise en place we all love!) makes this baking session feel smooth and, dare I say, relaxing.

How to Make Strawberry Shortbread Cookies with Heart Shapes Recipe

1. Sift the powdered sugar for the glaze first. This ensures a flawless, lump-free finish — a small step that truly sets your glaze apart visually.
2. Cut the unsalted butter into cubes and leave them to soften quickly to room temperature. Soft butter creamed with sugar traps air and results in cookies with that delicate, tender crumb we all adore.
3. Whisk together the flour and salt in a separate bowl. I always do this early to keep my process organized and prevent lumps in the dough.
4. Cream the butter and sugar for 2-3 minutes until the mix turns light, fluffy, and pale—this signals that air has been properly incorporated, making your cookies perfectly tender.
5. Add the vanilla extract and mix until fully blended. The aroma at this stage is just heavenly—like a cozy kitchen promise of what’s to come.
6. Gradually mix in the flour and salt mixture on low speed just until combined. Overmixing can make your cookies tough by developing gluten, so gentle hands here work wonders.
7. Roll out the dough between parchment papers to about 1/2 cm thick. An even thickness means your cookies bake uniformly—down to that perfect lightly crisp edge with a velvety center.
8. Cut heart shapes using a cookie cutter and lay them on a parchment-lined baking sheet, spacing them an inch apart. This spacing helps them bake evenly without merging.
9. Cover the tray with plastic wrap and refrigerate for 30 minutes. Resting chills the dough, which is key to preventing spreading and preserving those crisp heart shapes.
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10. Preheat your oven to 170°C (335°F) while the dough chills—this consistent temperature bakes the cookies gently, preserving their tender texture.
11. Bake the cookies for 10-12 minutes. You’re looking for a set but pale surface—overbaking dries them out, so take them out just as they seem perfectly tender.
12. Cool the cookies on the baking sheet for 2-3 minutes before carefully transferring to a wire rack. Waiting until fully cool is key to getting the glaze just right.
13. Prepare the strawberry glaze by mixing the sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. The lemon juice adds brightness, while the butter gives the glaze that luscious sheen.
14. Adjust the glaze consistency—thick but pourable is perfect. Add a few drops of milk if too stiff, or sift in more powdered sugar gradually if too runny.
15. Divide the cookies into two equal groups. Dip half into the strawberry glaze, letting excess drip back. Spread a teaspoon of strawberry jam on each cookie in the other group.
16. Sandwich the cookies by gently pressing a glazed cookie and a jam-spread one together, glazed side to jam side. This marriage of tart jam and sweet glaze feels like a little celebration in every bite.
17. Let set the sandwiches for 15-20 minutes so the glaze firms up slightly. This makes them easier to handle and gives that perfect texture contrast I love.

Creative Variations for Strawberry Shortbread Cookies with Heart Shapes Recipe

• Swap strawberry jam for raspberry or mixed berry preserves for a fun twist.
• Add a pinch of ground cardamom or cinnamon to the dough for a warm spice note.
• Use white chocolate instead of strawberry glaze for a creamy, contrasting flavor.
• Top the glazed cookies with a light dusting of crushed freeze-dried strawberries for extra color and texture.
• Make mini cookies and use them as charming cupcake toppers or gifts.
• Try lemon curd instead of jam for a bright, tangy filling that’s perfect for spring.

Storage, Freezing & Reheating

• Storage: Keep assembled cookies in an airtight container at room temperature for up to 3 days. The shortbread stays tender, and the glaze won’t get sticky if stored properly.
• Freezing dough: Wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling and cutting.
• Freezing baked cookies: Freeze unglazed cookies in a single layer on a baking sheet first, then transfer to a sealed bag for up to 2 months.
• Reheat: Best enjoyed at room temperature. If you want to refresh crispness, pop cookies (unglazed) in a 160°C (320°F) oven for 5 minutes before cooling.
• Glazing after thawing: I always glaze after thawing to keep the look fresh and prevent sogginess.

Strawberry Shortbread Cookies with Heart Shapes Recipe FAQs

• Can I use frozen strawberries for the puree? Absolutely! Just thaw and blend them well. Strain if you want a smoother glaze.
• What if my dough is too sticky? Chill it longer or add a teaspoon of flour at a time until manageable—it should roll easily without sticking.
• Can I make these cookies without jam? Yes, you can simply enjoy the glazed half as individual cookies or sandwich with any favorite filling.
• Why do I need to chill the dough? Chilling firms the butter, preventing spreading in the oven and keeps those delicate heart shapes crisp and defined.
• How should I store leftover glazed cookies? Keep them at room temp in an airtight container for best texture—glaze can become sticky in the fridge.

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