Heart-Shaped Strawberry Shortbread Cookies | YumAndJoy

Heart-Shaped Strawberry Shortbread Cookies

Celebrate love and sweetness with these adorable heart-shaped strawberry shortbread cookies! Made with buttery shortbread, fruity strawberry jam, and a pretty pink glaze, these cookies are perfect for Valentine’s Day, anniversaries, or any occasion where a touch of romance is in order.

Why You’ll Love This Recipe

  • Delightfully Buttery: Classic shortbread with a melt-in-your-mouth texture.
  • Fruity Sweetness: Strawberry jam and glaze add a burst of fruity flavor.
  • Beautiful and Festive: Perfect for special occasions or as edible gifts.
  • Simple Ingredients: Easy to make with pantry staples.
  • Customizable: Switch up the jam or glaze to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Cookies:

  • 125 g unsalted butter, softened
  • 60 g caster sugar
  • 1 teaspoon vanilla extract
  • 180 g plain flour
  • 1/4 teaspoon fine salt

For the Filling:

  • 170 g strawberry jam

For the Strawberry Glaze:

  • 2 tablespoons strawberry purée
  • 110 g powdered sugar (icing sugar)
  • 1 teaspoon unsalted butter, melted
  • 30 ml milk

Directions

1. Make the Shortbread Dough

  1. Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the vanilla extract and mix until combined.
  2. Add Dry Ingredients: Gradually add the flour and salt, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 15 minutes.

2. Roll and Cut the Cookies

  1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. Roll the Dough: Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
  3. Cut Heart Shapes: Use a heart-shaped cookie cutter to cut out cookies. For half of the hearts, use a smaller heart-shaped cutter to create a “window” in the center. Place the cookies on the prepared baking sheets.

3. Bake the Cookies

  1. Bake: Bake the cookies for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool completely on a wire rack.

4. Assemble the Cookies

  1. Add Jam: Spread a thin layer of strawberry jam onto the full heart-shaped cookies.
  2. Top with Windows: Place the heart-shaped cookies with cutouts on top, gently pressing to sandwich the jam.

5. Make the Strawberry Glaze

  1. Mix the Glaze: In a small bowl, whisk together the strawberry purée, powdered sugar, melted butter, and milk until smooth and slightly thickened.
  2. Decorate: Drizzle or pipe the glaze over the cookies and let it set for 10-15 minutes.

Servings and Timing

  • Servings: 12 cookies
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 32 minutes

Variations

  • Different Jams: Use raspberry, apricot, or cherry jam instead of strawberry.
  • Chocolate Drizzle: Swap the strawberry glaze for melted chocolate for a decadent twist.
  • Lemon Shortbread: Add 1 teaspoon of lemon zest to the dough for a citrusy flavor.
  • Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
  • Festive Shapes: Customize for other holidays with themed cookie cutters (stars, circles, etc.).

Storage/Reheating

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze unassembled cookies (no jam or glaze) in an airtight container for up to 1 month. Thaw before decorating.
  • Reheating: These cookies don’t require reheating but taste best fresh.

FAQs

1. Can I use store-bought jam?

Yes, any high-quality store-bought jam works well for this recipe.

2. How do I make strawberry purée?

Blend fresh or frozen (thawed) strawberries in a blender or food processor until smooth.

3. What if I don’t have a heart-shaped cutter?

You can use any cookie cutter shape or cut the dough into squares or circles with a knife or glass.

4. Can I skip the glaze?

Yes, the cookies are delicious with just the jam filling, but the glaze adds an extra layer of sweetness and decoration.

5. How do I prevent the dough from sticking while rolling?

Lightly flour your work surface and rolling pin, and chill the dough if it becomes too soft.

6. Can I use salted butter?

If using salted butter, omit the added salt in the recipe.

7. How do I keep the cookies crisp?

Store in an airtight container to maintain crispness. Add a layer of parchment paper between cookies to prevent sticking.

8. Can I make the dough ahead of time?

Yes, prepare the dough up to 2 days in advance and store it in the refrigerator. Let it soften slightly before rolling.

9. Can I make these cookies vegan?

Use vegan butter and a plant-based milk for the glaze to make this recipe vegan-friendly.

10. How do I make the glaze thicker?

Add more powdered sugar, 1 tablespoon at a time, until the desired consistency is reached.

Conclusion

Heart-Shaped Strawberry Shortbread Cookies are as delightful to look at as they are to eat. Buttery, flaky shortbread paired with fruity jam and a delicate glaze makes these cookies the perfect treat for Valentine’s Day or any special occasion. Easy to make and endlessly customizable, these cookies are sure to win hearts!

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Heart-Shaped Strawberry Shortbread Cookies

Heart-Shaped Strawberry Shortbread Cookies


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  • Author: asma
  • Total Time: 1 hour 2 minutes
  • Yield: cookies
  • Diet: Vegetarian

Description

Make Valentine’s Day extra special with these Heart-Shaped Strawberry Shortbread Cookies! Featuring buttery shortbread, fruity strawberry jam, and a beautiful pink glaze made from strawberry puree, these cookies are as lovely as they are delicious.


Ingredients

Units Scale

Shortbread Dough:

  • 125 g unsalted butter (softened)
  • 60 g caster sugar
  • 1 tsp vanilla extract
  • 180 g plain flour
  • 1/4 tsp fine salt

Filling:

  • 170 g strawberry jam

Strawberry Glaze:

  • 2 tbsp strawberry puree (fresh or store-bought)
  • 110 g icing sugar (powdered sugar)
  • 30 ml milk
  • 1 tsp unsalted butter (melted)

Instructions

Make the Shortbread Dough:

  1. Cream the butter and sugar:
    • In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the vanilla extract and mix until combined.
  2. Add dry ingredients:
    • Gradually sift in the flour and salt, mixing until a soft dough forms.
  3. Chill the dough:
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Shape and Bake the Cookies:

  1. Preheat oven:
    • Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Roll and cut:
    • Roll out the chilled dough to about 1/4 inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out cookies. For half the cookies, cut a smaller heart in the center to create a “window.”
  3. Bake:
    • Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.

Assemble the Cookies:

  1. Add the filling:
    • Spread a small amount of strawberry jam on the solid cookies. Top with the “window” cookies to create a sandwich.

Make the Strawberry Glaze:

  1. Prepare the glaze:
    • In a small bowl, whisk together the strawberry puree, icing sugar, milk, and melted butter until smooth.
  2. Decorate:
    • Drizzle or spread the glaze over the top of the cookies. Let the glaze set before serving.

Notes

  • Use fresh strawberries to make the puree by blending and straining them for a smooth consistency.
  • Store cookies in an airtight container for up to 5 days.
  • Add a pinch of food coloring to the glaze for a more vibrant pink hue.
  • Prep Time: 20 minutes
  • chill time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American, Valentine’s Day
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