Introduction

Strawberry Shortbread Cookies combine buttery, crumbly shortbread with a bright strawberry glaze and jam filling. These charming heart-shaped treats are perfect for sharing or enjoying with a cup of tea. Simple to make and delightfully flavorful, they’ll quickly become a favorite.

Strawberry Shortbread Cookies Recipe - Recipe Image

Ingredients

125 g unsalted butter (room temperature)
60 g caster sugar
1 tsp vanilla extract
180 g plain flour (all-purpose)
¼ tsp fine salt
110 g powdered icing sugar (confectioners’ sugar)
2 tbsp strawberry puree (2 large strawberries, hulled and mashed)
1 tsp unsalted butter (melted)
30 ml milk (optional, for adjusting glaze consistency)
170 g strawberry jam

Instructions

Step 1: Cream together the room temperature butter, caster sugar, and vanilla extract using an electric stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until pale and light, scraping down the sides halfway through.
Step 2: Sift in the plain flour and add the fine salt to the creamed mixture. Mix on low speed until the dough begins to come together and clean the sides of the bowl, even if it looks ragged at first.
Step 3: Use your hands to squeeze the dough into a rough mass, then shape it into a disc to prepare for rolling.
Step 4: On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic and refrigerate for 10-15 minutes until firm but pliable.
Step 5: Use a heart-shaped cookie cutter or your preferred shape to cut out cookies. Place on a parchment-lined baking tray. Re-roll scraps gently to cut more cookies, adding a few drops of water if the dough feels dry.
Step 6: Refrigerate the cut cookies for at least 30 minutes to firm up the butter and help them keep their shape when baking.
Step 7: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes until just golden at the edges. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: To prepare the glaze, combine powdered icing sugar, strawberry puree, and melted butter in a bowl. Stir until smooth and lump-free. Adjust consistency with small amounts of milk, lemon juice, or water if needed.
Step 9: Divide cookies into matching tops and bases. Dip the tops into the strawberry glaze, letting excess drip off. Set glazed tops on a rack or tray to set.
Step 10: Spoon or pipe about one teaspoon of strawberry jam onto each cookie base. Gently sandwich with the glazed tops and press lightly. Serve immediately or let sit at room temperature to allow jam and glaze to set fully.

Tips & Variations

For a more intense strawberry flavor, substitute some of the jam with fresh chopped strawberries inside the sandwich.
If you don’t have strawberry puree, use raspberry or mixed berry puree for a different fruity twist.
Chilling the dough and cookies properly helps them keep their shape and prevents spreading in the oven.
Add a pinch of lemon zest to the dough for a subtle citrus note that complements the strawberry.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep unglazed and unfilled cookies in the refrigerator for up to a week or freeze for up to one month. When ready, thaw and assemble with jam and glaze. Reheat is not recommended as it may soften the cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate until ready to roll and cut.

What can I use if I don’t have a heart-shaped cookie cutter?

Any small cookie cutter shape will work well, or you can carefully shape cookies by hand into rounds or squares. The key is uniform thickness for even baking.

Strawberry Shortbread Cookies Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

Delight in these charming Strawberry Shortbread Cookies featuring a buttery, crumbly base topped with a luscious strawberry glaze and a sweet strawberry jam filling. Perfect for teatime or sharing with loved ones, this recipe combines classic shortbread with a fresh, fruity twist.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Shortbread Dough

125 g unsalted butter (room temperature)
60 g caster sugar
1 tsp vanilla extract
180 g plain flour (all-purpose)
¼ tsp fine salt

Glaze

110 g powdered icing sugar (confectioners’ sugar)
2 tbsp strawberry puree (2 large strawberries, hulled and mashed with a fork)
1 tsp unsalted butter (melted)
30 ml milk (optional, for adjusting glaze consistency)

Assembly

170 g strawberry jam

Instructions

Make Basic Shortbread: Cream together the butter, caster sugar, and vanilla extract in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is pale and light. Scrape down the sides halfway through to ensure even mixing.
Combine Dry Ingredients: Sift in the plain flour and add the fine salt to the creamed mixture. Mix on low speed until the dough starts to come together and begins to clean the sides of the bowl, forming a raggedy mass initially.
Form Dough: Using your hands, squeeze the dough together into a rough mass and shape it into a disc to prepare for rolling.
Roll Out Dough: On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thickness. If the dough feels too soft, wrap it in plastic and refrigerate for 10-15 minutes until firm but pliable, avoiding over-chilling to prevent cracking.
Cut and Chill Cookies: Use a heart-shaped cookie cutter or shape of your choice to stamp out the cookies. Place cutouts on a parchment-lined baking tray. Gather scraps, re-roll gently, and cut more cookies, adding a few drops of water if the dough dries out. Refrigerate the cut cookies for at least 30 minutes to firm up the butter and help cookies retain their shape during baking.
Bake Cookies: Preheat oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes or until just golden around the edges. Let them cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Prepare Glaze: In a bowl, whisk together powdered icing sugar, strawberry puree, and melted butter until smooth and free of lumps. If the glaze is too thick, microwave for up to 10 seconds or gently add milk, lemon juice, or water in small amounts to achieve the desired consistency.
Glaze Cookie Tops: Separate cookies into equal numbers of tops and bases. Dip the cookie tops into the strawberry glaze, allowing excess to drip off, then place them on a wire rack or lined tray to set.
Assemble Cookies with Jam: Spoon or pipe about one teaspoon of strawberry jam onto the undersides of the cookie bases. Sandwich each base with a glazed top gently pressing together to adhere. Serve immediately or let sit at room temperature for the jam and glaze to set fully.

Notes

Ensure butter is at room temperature for easier creaming and a tender cookie texture.
If dough stiffens too much after chilling, let it sit at room temperature for a few minutes before rolling.
Use fresh, ripe strawberries for the puree for the best flavor in the glaze.
The glaze can be adjusted with a little milk or lemon juice to balance sweetness and consistency.
Store assembled cookies in an airtight container at room temperature for up to 3 days.

Keywords: Strawberry shortbread cookies, shortbread, strawberry glaze, strawberry jam cookies, easy baked cookies, tea time cookies