Print

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.

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

  1. 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.
  2. 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.
  3. Form Dough: Using your hands, squeeze the dough together into a rough mass and shape it into a disc to prepare for rolling.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cookedbycleo.com/strawberry-shortbread-cookies-recipe/