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Strawberry Shortbread Cookies with Heart Shapes Recipe

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4.6 from 104 reviews

Delightfully charming heart-shaped strawberry shortbread cookies featuring a tender, buttery crumb paired with a tart strawberry jam filling and a smooth strawberry glaze. Perfect for gifting or special occasions, these sandwiches offer a balanced sweetness and appealing texture with a beautiful pink finish.

Ingredients

For the shortbread dough

  • 4.8 oz unsalted butter (preferably Kerrygold for richness)
  • 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 Ingredients: Sift the powdered sugar to remove lumps ensuring a smooth glaze. Cut butter into small cubes to soften quickly to room temperature, aiding in even creaming with sugar.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour and salt; set aside. This initial preparation ensures even distribution and prevents clumps in the dough.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar together for 2-3 minutes until light, fluffy, and pale, incorporating air for a tender cookie. Add vanilla extract and mix until combined.
  4. Form Dough: Gradually add the flour and salt mixture to the butter-sugar creamed mixture, mixing on low speed just until a cohesive dough forms. Avoid overmixing to prevent tough cookies.
  5. Shape Cookies: Roll dough between two pieces of parchment paper to 1/2 cm thickness for even baking. Use a heart-shaped cookie cutter to cut dough shapes and arrange on a parchment-lined baking sheet, spacing cookies 1 inch apart.
  6. Chill Dough: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes. Resting reduces spreading during baking and helps cookies hold shape.
  7. Preheat Oven and Bake: Preheat oven to 170°C (335°F). Bake cookies for 10-12 minutes until set but pale and tender. Avoid overbaking to keep cookies delicate and buttery.
  8. Cool Cookies: Let cookies cool on baking sheet for 2-3 minutes then transfer to wire rack to cool completely. Full cooling prevents glaze from melting unevenly.
  9. Prepare Strawberry Glaze: 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.
  10. Assemble Cookies: Divide cookies into two groups. Dip one half into the strawberry glaze coating the top evenly; allow excess to drip off. Spread about 1 teaspoon of strawberry jam onto remaining cookies.
  11. Form Sandwiches and Set: Pair glazed cookies with jam-topped cookies, pressing gently with glazed side facing jam side to create a sandwich. Let set for 15-20 minutes for glaze to firm up before serving.

Notes

  • Resting the dough chilled prevents cookies from spreading too much and helps maintain the heart shape during baking.
  • Sifting powdered sugar ensures a smooth, lump-free strawberry glaze.
  • Let cookies cool completely before glazing to prevent glaze melting and uneven coating.
  • Adjust glaze thickness by adding milk dropwise if too stiff, or powdered sugar gradually if too thin.
  • Use good quality butter and jam for best flavor results.

Find it online: https://oliviabakes.com/strawberry-shortbread-cookies-with-heart-shapes-recipe/