Introduction

These filled heart-shaped strawberry shortbread cookies are a perfect blend of buttery tenderness and sweet strawberry flavor. Ideal for special occasions or a delightful weekend treat, they combine simple pantry ingredients with a beautiful presentation that’s as impressive as it is delicious.

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe - Recipe Image

Ingredients

For the shortbread dough:

4.8 oz unsalted butter
2.1 oz sugar
1.25 tsp vanilla
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

Step 1: Sift the powdered sugar for the glaze to remove lumps. Cut the unsalted butter into small cubes to soften at room temperature. In a medium bowl, whisk together flour and salt. In another bowl, cream butter and sugar for 2-3 minutes until light and fluffy. Add vanilla and mix until combined.
Step 2: Add the flour and salt mixture to the creamed butter-sugar and mix on low speed just until dough forms. Roll dough between parchment paper to 1/2 cm thick. Cut into heart shapes and place on a parchment-lined baking sheet spaced 1 inch apart. Cover and refrigerate for 30 minutes.
Step 3: Preheat oven to 170°C (335°F). Bake chilled cookies for 10-12 minutes until set but pale. Cool on baking sheet 2-3 minutes, then transfer to a wire rack to cool completely.
Step 4: Combine sifted powdered sugar, strawberry puree, butter, milk, and lemon juice in a bowl. Mix until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
Step 5: Separate cooled cookies into two groups. Dip half into strawberry glaze, letting excess drip off. Spread 1 teaspoon jam on remaining cookies. Sandwich each jam-topped cookie with a glazed cookie, glaze and jam sides facing each other. Let set 15-20 minutes before serving.

Tips & Variations

Use a high-quality strawberry jam that’s not too runny to avoid soggy cookies.
Substitute margarine or plant-based butter for a dairy-free option, ensuring it is cold and firm.
Vanilla extract can replace vanilla essence; for a different twist use half the amount of almond extract.
Try other berry jams like raspberry or mixed berry for a variation in flavor.
Don’t overmix the dough once flour is added to keep cookies tender and crumbly.
Refrigerate dough to prevent cookies from spreading and keep their heart shape.

Storage

Store the cookies in an airtight container at room temperature for up to a week. Make sure the icing is fully set before stacking, or place parchment paper between layers to prevent sticking. You can freeze baked cookies without icing for up to 3 months; thaw at room temperature before glazing and assembling. The dough can be refrigerated for up to 3 days or frozen for 2 months—let it soften slightly before rolling out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of strawberry jam is best for these cookies?

A good quality jam that’s not too runny or thick works best. Seedless or with fruit pieces are both fine. Avoid very liquidy jams that can run off and make the cookies soggy.

Can I substitute the butter in the dough?

Yes, you can use margarine or plant-based butter, but ensure it is cold and firm for the best cookie texture. The flavor will differ slightly.

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

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4.6 from 128 reviews

These Filled Heart-Shaped Strawberry Shortbread Cookies are a perfect blend of buttery, tender shortbread cookies with a sweet strawberry jam filling and a smooth strawberry glaze. Ideal for special occasions like Valentine’s Day or anniversaries, they offer an impressive and beautiful presentation using simple pantry staples. They are forgiving enough for beginners yet elegant enough to impress guests, with make-ahead options for easy party prep.

Author: Daniel
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Shortbread Dough

4.8 oz unsalted butter, cubed (preferably Kerrygold for richness)
2.1 oz sugar
1.25 tsp vanilla extract or essence
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 (fresh or thawed frozen, drained)
1 tsp butter
1 fl oz milk (any type)
0.5 tsp lemon juice

For the Filling

6 oz strawberry jam (Bonne Maman or good quality berry jam)

Instructions

Prepare Mise en Place and Make the Cookie Dough: Sift the powdered sugar for the glaze to ensure no lumps. Soften cubed unsalted butter to room temperature to cream easily. In a medium bowl, whisk together the flour and salt and set aside. Cream the butter and sugar in a separate bowl for 2-3 minutes until light and fluffy. Add vanilla extract and mix until combined.
Form and Chill the Cookie Dough: Gradually add the flour and salt mixture to the creamed butter-sugar mix on low speed and mix just until the dough comes together—avoid overmixing to prevent tough cookies. Roll the dough out between parchment paper to 1/2 cm thickness. Cut into heart shapes with a cookie cutter. Place cookies spaced 1 inch apart on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes to prevent spreading.
Bake the Cookies: Preheat oven to 170°C (335°F). Bake chilled cookies for 10-12 minutes until set but still pale with tender edges; avoid overbaking. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely before glazing.
Make the Strawberry Glaze: In a small bowl, combine sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. Mix until smooth and spreadable. Adjust consistency by adding milk if too thick or powdered sugar if too thin. The lemon juice enhances flavor and balances sweetness.
Assemble the Shortbread Sandwiches: Separate cooled cookies into two groups. Dip one half of cookies in strawberry glaze, coating the top and letting excess drip off. Spread about 1 teaspoon of strawberry jam on the other half. Press a glazed cookie and a jam-coated cookie together, glaze side to jam side, forming sandwiches. Let cookies set for 15-20 minutes so the glaze firms up before serving.

Notes

Use cold, firm butter for best dough texture.
Don’t substitute all-purpose flour as it is essential for proper shortbread texture.
Overworking dough after adding flour will make cookies tough.
Chilling dough for 30 minutes is important to maintain cookie shape during baking.
Let cookies cool completely before glazing to prevent melting and mess.
Cookies can be stored in airtight containers for up to 1 week at room temperature.
Freeze baked un-iced cookies up to 3 months and add glaze and jam fresh after thawing.
Dough can be refrigerated for up to 3 days or frozen for up to 2 months, thaw slightly before rolling.

Keywords: heart-shaped cookies, strawberry shortbread, strawberry jam cookies, Valentine’s Day cookies, shortbread sandwich cookies, strawberry glaze, easy cookie recipe