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Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

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4.6 from 72 reviews

These Filled Heart-Shaped Strawberry Shortbread Cookies combine tender, buttery shortbread hearts with a vibrant strawberry glaze and a sweet strawberry jam filling. Perfectly balanced with a hint of lemon juice in the glaze to brighten the fruity flavor, these cookies offer an elegant and delicious treat for any occasion.

Ingredients

Scale

For the shortbread dough

  • 4.8 oz unsalted butter (room temperature)
  • 2.1 oz sugar
  • 1.25 tsp vanilla extract
  • 6.5 oz all-purpose flour
  • 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

Instructions

  1. Prepare dry ingredients: Sift the powdered sugar for the glaze to remove lumps for a smooth finish. In a medium bowl, whisk together the flour and salt, then set aside.
  2. Cream butter and sugar: Cut unsalted butter into small cubes and cream together with sugar for 2-3 minutes until light, fluffy, and pale to incorporate air for tender cookies. Add vanilla extract and mix thoroughly.
  3. Form the dough: Add the flour and salt mixture to the butter-sugar mixture on low speed and mix until just combined to avoid toughening the dough.
  4. Roll and cut dough: Roll dough between two parchment sheets to 1/2 cm thickness and cut with a heart-shaped cookie cutter. Transfer cookies to a parchment-lined baking sheet, spaced about 1 inch apart.
  5. Chill cookies: Cover the baking sheet with plastic wrap and refrigerate cookies for 30 minutes to prevent spreading during baking.
  6. Preheat oven: Preheat oven to 170°C (335°F) while dough chills.
  7. Bake cookies: Bake cookies for 10-12 minutes until set but still pale and tender. Remove from oven and cool on baking sheet for 2-3 minutes, then transfer to wire rack to cool completely.
  8. Make strawberry glaze: In a small bowl, mix sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth and spreadable. Adjust consistency by adding milk or powdered sugar as needed.
  9. Glaze and assemble sandwiches: Divide cookies into two groups. Dip one group into strawberry glaze, coating top evenly. Spread about 1 teaspoon strawberry jam on the remaining cookies. Press a glazed cookie and a jam-topped cookie together, glaze and jam sides facing, to form sandwiches.
  10. Set and serve: Let assembled cookies set on a plate for 15-20 minutes to allow the glaze to firm slightly before serving.

Notes

  • Use room temperature butter to ensure easy creaming and even texture.
  • Do not overmix the dough to prevent tough cookies.
  • Chilling the dough helps cookies hold their shape during baking.
  • Let cookies cool completely before glazing to prevent melting.
  • Adjust glaze consistency with milk or powdered sugar as needed.
  • Use a high-quality strawberry jam for optimal flavor contrast.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days.

Keywords: strawberry shortbread cookies, heart-shaped cookies, shortbread sandwiches, strawberry glaze, filled cookies, Valentine’s Day cookies, homemade cookies

Find it online: https://yumwithmia.com/filled-heart-shaped-strawberry-shortbread-cookies-recipe/