Introduction

These filled heart-shaped strawberry shortbread cookies combine buttery, tender cookies with a bright strawberry glaze and sweet jam filling. Perfect for special occasions or anytime you want a charming and delicious treat.

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe - Recipe Image

Ingredients

4.8 oz unsalted butter (Kerrygold recommended for richness)
2.1 oz sugar
1.25 tsp vanilla extract
6.5 oz all-purpose flour (King Arthur preferred for consistency)
1/4 tsp salt
4.2 oz powdered sugar (sifted)
2.5 tbsp strawberry puree
1 tsp butter
1 fl oz milk
0.5 tsp lemon juice
6 oz strawberry jam (Bonne Maman recommended)

Instructions

Step 1: Sift the powdered sugar for the glaze to remove lumps. Cut the unsalted butter into small cubes to soften at room temperature.
Step 2: In a medium bowl, whisk together the flour and salt. In another bowl, cream the butter and sugar for 2-3 minutes until light and fluffy. Add vanilla and mix well.
Step 3: Gradually add the flour mixture to the butter mixture, mixing on low just until a cohesive dough forms. Avoid overmixing.
Step 4: Roll the dough between parchment sheets to 1/2 cm thickness. Cut into heart shapes with a cookie cutter and place on a parchment-lined baking sheet with 1-inch spacing. Cover and refrigerate for 30 minutes.
Step 5: Preheat oven to 170°C (335°F). Bake cookies 10-12 minutes until set but pale. Let cool on the sheet for 2-3 minutes, then transfer to wire rack to cool completely.
Step 6: In a small bowl, mix sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth and spreadable. Adjust thickness by adding milk or powdered sugar as needed.
Step 7: Separate cooled cookies into two groups. Dip half into the glaze, letting excess drip off. Spread about 1 teaspoon of strawberry jam on the other half.
Step 8: Sandwich a glazed cookie and a jam-topped cookie together, glaze and jam sides facing. Let cookies set for 15-20 minutes before serving.

Tips & Variations

Use high-quality butter and jam to improve flavor and texture.
For a festive touch, sprinkle finely chopped pistachios or edible glitter on the glaze before it sets.
If you don’t have fresh strawberries for puree, frozen thawed berries work well too.
To make the cookies extra crisp, bake for an additional 1-2 minutes, watching carefully to avoid overbrowning.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving refrigerated cookies, allow them to come to room temperature for best texture. Avoid freezing as the glaze and jam may separate or become overly soft upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit jam for the filling?

Yes, you can substitute the strawberry jam with raspberry, apricot, or any other favorite fruit jam. Choose a jam with a thick consistency for best results.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough-cut cookies for at least 30 minutes before baking helps them hold their shape. Also, avoid overworking the dough when mixing to keep the texture tender and not too soft.

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

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★★★★★

4.5 from 752 reviews

These Filled Heart-Shaped Strawberry Shortbread Cookies combine tender, buttery shortbread with a luscious strawberry glaze and a sweet jam filling. Perfectly shaped and decorated for any special occasion, this recipe blends crisp texture with rich fruit flavors for an irresistible treat.

Author: Ella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 7 minutes
Yield: About 24 cookies (12 sandwich cookies) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Prepare the powdered sugar and butter: Sift the powdered sugar to remove lumps for a smooth glaze. Cube the unsalted butter and allow it to soften to room temperature for easier creaming.
Mix dry ingredients: In a medium bowl, whisk together flour and salt; set aside. This ensures even salt distribution for balanced flavor.
Cream butter and sugar: In a separate bowl, cream the softened butter with sugar for 2-3 minutes until the mixture is light, fluffy, and pale, incorporating air for tenderness.
Add vanilla: Stir in vanilla extract until fully combined to infuse the dough with aroma and flavor.
Form the dough: Gradually add the flour and salt mixture to the butter mixture on low speed, mixing just until a cohesive dough forms to prevent gluten development and toughness.
Roll out dough: Roll the dough between two sheets of parchment paper to 1/2 cm thickness for even cookie thickness and consistent baking.
Cut shapes and chill: Use a heart-shaped cookie cutter to cut out cookies. Place on a parchment-lined baking sheet spaced about 1 inch apart. Cover with plastic wrap and refrigerate for 30 minutes to prevent spreading.
Preheat oven: Heat oven to 170°C (335°F) while dough chills.
Bake cookies: Bake chilled cookies for 10-12 minutes until set but still pale and tender. Avoid overbaking to keep them delicate and moist.
Cool cookies: Let cookies cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely, preventing glaze melting issues.
Make the 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.
Assemble cookies: Separate cookies into two groups. Dip half into strawberry glaze, letting excess drip off. Spread about 1 teaspoon of strawberry jam on remaining cookies.
Create cookie sandwiches: Press a glazed cookie and a jam-spread cookie together, glaze facing jam, to form a filled sandwich. Let set for 15-20 minutes so glaze firms up before serving.