Best Heart-Shaped Strawberry Shortbread Cookies

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Delicate, buttery, and perfectly sweet, these Heart-Shaped Strawberry Shortbread Cookies are as charming as they are delicious. Sandwiched with a layer of vibrant strawberry jam and topped with a silky glaze, each bite melts in your mouth while delivering a beautiful contrast of texture and flavor. Whether you’re baking for Valentine’s Day, a bridal shower, or simply want to brighten someone’s day, these cookies make for a heartfelt homemade treat.

With their crisp shortbread base, juicy strawberry center, and a hint of vanilla in the icing, these cookies aren’t just pretty—they’re utterly crave-worthy. Their romantic shape and vibrant color make them ideal for gifting, but we won’t blame you for keeping a batch all to yourself.

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Why You’ll Love This Recipe

• Beautiful and festive for holidays or celebrations.
• Buttery shortbread cookies with a tender crumb.
• Easy to make with minimal ingredients.
• Customizable with different jam flavors.
• Great for gifting or parties.

Preparation Phase & Tools to Use

To make these Heart-Shaped Strawberry Shortbread Cookies, you’ll need some essential baking tools:

• Mixing Bowls: For creaming the butter and combining ingredients.
• Electric Hand Mixer or Stand Mixer: Helps achieve the fluffy, light texture needed in the shortbread dough.
• Rolling Pin: Ensures your dough is evenly rolled for uniform cookie thickness.
• Heart-Shaped Cookie Cutter: Crucial for that signature look.
• Baking Sheet & Parchment Paper: For even baking and easy cleanup.
• Cooling Rack: Allows cookies to cool properly and avoid sogginess.
• Offset Spatula or Spoon: Makes spreading the jam and icing clean and precise.

Each tool plays a key role in either texture, presentation, or ease of preparation, so it’s best not to skip them.

Preparation Tips

Make sure your butter is truly at room temperature before starting—this is key for a well-creamed dough that holds its shape. Chill the dough after cutting out the heart shapes to help the cookies retain their form during baking. When spreading jam, don’t overfill or it will ooze out; a thin, even layer works best. Let cookies cool completely before icing or assembling to avoid melting. For a glossy, smooth icing finish, allow the glaze to set undisturbed at room temperature.

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Ingredients for Heart-Shaped Strawberry Shortbread Cookies

For the Shortbread Cookies:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (80g) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup strawberry jam or preserves (use high-quality, seedless for best results)

For the Glaze:

• 1 cup (120g) powdered sugar
• 1–2 tablespoons milk or cream (adjust for consistency)
• A few drops of pink or red food coloring (optional)
• Crushed freeze-dried strawberries or sprinkles for garnish (optional)

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Step 1: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the butter and powdered sugar together until light and fluffy, about 2–3 minutes. This step builds the base for a tender, melt-in-your-mouth cookie.

Step 2: Add Vanilla and Mix in Dry Ingredients

Mix in the vanilla extract, then gradually add the flour and salt. Stir until a soft dough forms. Avoid overmixing to keep the shortbread delicate.

Step 3: Chill the Dough

Divide the dough in half, flatten each half into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour to firm up the dough for rolling.

Step 4: Roll and Cut Heart Shapes

Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookies and transfer them to the baking sheets. Re-roll scraps as needed.

Step 5: Bake the Cookies

Bake the cookies for 10–12 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Fill with Strawberry Jam

Once cookies are completely cool, spread a thin layer of strawberry jam on the bottom side of one heart-shaped cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies.

Step 7: Prepare the Glaze

In a small bowl, whisk together the powdered sugar and milk until smooth. Add food coloring if desired to create a soft pink hue. Adjust the consistency as needed; it should be thick but pourable.

Step 8: Glaze and Decorate

Spoon or pipe the glaze over the top of each cookie sandwich and smooth it out with an offset spatula. Decorate with crushed freeze-dried strawberries or festive sprinkles before the glaze sets.

Step 9: Let the Glaze Set

Allow the cookies to sit at room temperature until the glaze is completely dry to the touch, about 1–2 hours. Store in a single layer or with parchment between layers to prevent sticking.

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Notes

These cookies are best enjoyed within a few days of baking, as the jam will gradually soften the shortbread. If you want to make them ahead, consider storing the baked cookies and assembling with jam and glaze the day you plan to serve. For a flavor twist, try using raspberry or apricot jam. If you’re skipping the glaze, a light dusting of powdered sugar can add a beautiful finish too.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling step: This leads to cookies that spread and lose their shape.
• Overmixing the dough: It can make the shortbread tough instead of tender.
• Rolling uneven dough: Results in cookies that bake at different rates—some may burn while others stay underbaked.
• Overfilling with jam: Causes the filling to ooze out the sides, making the cookies messy.
• Glazing warm cookies: This melts the glaze and ruins the finish—always let cookies cool completely.

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Storage Instructions

Store the filled and glazed cookies in an airtight container at room temperature for up to 3 days. If stacking, place parchment paper between layers to prevent sticking. For longer storage, refrigerate them for up to a week, or freeze unassembled cookies (without jam or glaze) for up to 2 months. Thaw at room temperature and assemble fresh.

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Estimated Nutrition

Per cookie sandwich (approximate):

• Calories: 210 kcal
• Carbohydrates: 28g
• Sugar: 14g
• Fat: 10g
• Saturated Fat: 6g
• Protein: 2g
• Fiber: 0.5g
• Sodium: 50mg
• Cholesterol: 30mg

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 3 days in advance and keep it chilled until ready to roll and bake.

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

You can use any shape you like. Round, star, or even a simple square will work—the taste stays the same.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to a pinch or omit it entirely.

How do I prevent the glaze from cracking?

Ensure the glaze is applied in a smooth, even layer and allow it to set at room temperature without touching. Avoid stacking until fully set.

What type of jam works best?

Seedless, thick jams or preserves work best. Runny jams may cause the cookies to slide or get soggy.

Can I freeze the fully assembled cookies?

It’s better to freeze the unfilled cookies. Assembled cookies with jam and glaze may lose texture once thawed.

Are these cookies suitable for gifting?

Absolutely. Just be sure to let the glaze dry completely before packaging and use parchment between each cookie to prevent sticking.

Can I make them gluten-free?

Yes, substitute with a reliable 1:1 gluten-free baking flour. The texture may be slightly different but still delicious.

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Conclusion

Heart-Shaped Strawberry Shortbread Cookies are as delightful to make as they are to eat. With their buttery texture, fruity filling, and glossy glaze, they’re the perfect edible expression of love and care. Whether you’re baking them for a special occasion or just a cozy afternoon treat, these cookies bring joy to every bite. With a bit of planning and attention to detail, you’ll create a dessert that’s both stunning and scrumptious.

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