These heart-shaped strawberry shortbread cookies started as a “this will be cute” idea and turned into a full kitchen project. I had jam in the fridge, butter on the counter, and a heart cookie cutter I bought on impulse like three years ago.
I thought, how hard can shortbread be?
Answer: not hard, but it does require patience. Which I sometimes have. Sometimes.
The first time I made these, I rushed the chilling step. The hearts came out looking more like blobs with emotional damage. Still delicious. Just… less romantic. Now I respect the chill time. Mostly.
When they do come out right, though? Buttery, jammy, slightly fancy looking without actually being fancy. That’s my sweet spot.
Why I Keep Making This Dish (The Real Reasons)
- They look impressive: Heart shapes automatically feel thoughtful.
- Buttery comfort: Shortbread is basically edible calm.
- Jam center moment: That strawberry layer makes it feel special.
- Make-ahead friendly: No last-minute panic baking.
- Sweet but balanced: The lemon in the glaze saves it from sugar overload.
- Giftable energy: People think you worked way harder than you did.
- Therapy baking: Rolling dough is oddly relaxing.
Tips I Learned the Hard Way
- Chill the dough: If you skip it, the hearts lose their will to live.
- Don’t overmix: Tough shortbread is a tragedy.
- Roll evenly: Uneven thickness equals uneven baking.
- Bake pale, not brown: These are meant to stay light.
- Cool completely before glazing: Warm cookies melt your glaze into chaos.
- Sift the powdered sugar: Lumps ruin the smooth look fast.
- Go easy on the jam: Too much and it slides everywhere.
- Let them set: Give the glaze time to firm up before stacking.
Variations You Can Mess Around With
- Raspberry Version: Swap the jam and puree.
- Chocolate Drizzle: Because chocolate fixes most things.
- Lemon Shortbread: Add lemon zest to the dough.
- Almond Twist: A tiny splash of almond extract instead of vanilla.
- Plain and Simple: Skip the glaze, dust with powdered sugar.
- Mini Hearts: Smaller cookies, more adorable.
- Half-Dipped Style: Dip just one side for a modern look.
How To Make Filled Heart-Shaped Strawberry Shortbread Cookies?
Ingredients
For the shortbread dough
- 4.8 oz unsalted butter, cut into small cubes
- 2.1 oz sugar
- 1.25 teaspoons vanilla
- 6.5 oz all-purpose flour
- 1/4 teaspoon salt
For the strawberry glaze
- 4.2 oz powdered sugar, sifted
- 2.5 tablespoons strawberry puree
- 1 teaspoon butter
- 1 fluid ounce milk
- 0.5 teaspoon lemon juice
For the filling
- 6 oz strawberry jam
Instructions
Step 1:
Start by sifting the powdered sugar for the glaze to remove lumps. Set it aside.
Step 2:
Cut the butter into small cubes and let it soften to room temperature. In a medium bowl, whisk together the flour and salt and set aside.
Step 3:
In a separate bowl, cream the butter and sugar together for 2 to 3 minutes until light and fluffy. Add the vanilla and mix until combined.
Step 4:
Add the flour mixture to the butter mixture and mix on low speed just until a dough forms. Do not overmix.
Step 5:
Roll the dough between two sheets of parchment paper to about 1/2 cm thick. Cut into heart shapes and place them on a parchment-lined baking sheet about 1 inch apart. Cover and refrigerate for 30 minutes.
Step 6:
Preheat the oven to 335°F.
Step 7:
Bake the chilled cookies for 10 to 12 minutes until set but still pale. Let them cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Step 8:
In a small bowl, combine the sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. Mix until smooth and spreadable. Adjust with a little more milk if too thick or more powdered sugar if too thin.
Step 9:
Divide the cooled cookies into two groups. Dip half of them into the glaze and let the excess drip off.
Step 10:
Spread about 1 teaspoon of strawberry jam onto each of the unglazed cookies. Gently press a glazed cookie on top of each jam-covered cookie to create a sandwich.
Step 11:
Let the cookies sit for 15 to 20 minutes so the glaze can set before serving.
Filled Heart-Shaped Strawberry Shortbread Cookies Recipe
Ingredients
Method
- Start by sifting the powdered sugar for the glaze to remove lumps. Set it aside.
- Cut the butter into small cubes and let it soften to room temperature. In a medium bowl, whisk together the flour and salt and set aside.
- In a separate bowl, cream the butter and sugar together for 2 to 3 minutes until light and fluffy. Add the vanilla and mix until combined.
- Add the flour mixture to the butter mixture and mix on low speed just until a dough forms. Do not overmix.
- Roll the dough between two sheets of parchment paper to about 1/2 cm thick. Cut into heart shapes and place them on a parchment-lined baking sheet about 1 inch apart. Cover and refrigerate for 30 minutes.
- Preheat the oven to 335°F.
- Bake the chilled cookies for 10 to 12 minutes until set but still pale. Let them cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine the sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. Mix until smooth and spreadable. Adjust with a little more milk if too thick or more powdered sugar if too thin.
- Divide the cooled cookies into two groups. Dip half of them into the glaze and let the excess drip off.
- Spread about 1 teaspoon of strawberry jam onto each of the unglazed cookies. Gently press a glazed cookie on top of each jam-covered cookie to create a sandwich.
- Let the cookies sit for 15 to 20 minutes so the glaze can set before serving.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 205 kcal |
| Carbohydrates | 30 gm |
| Fat | 08 gm |
| Protein | 1.5 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With coffee: Perfect afternoon excuse.
- On a dessert board: They look great next to berries.
- For holidays: Valentine’s Day is obvious, but anytime works.
- Gift boxes: Wrapped up with ribbon like I planned ahead.
- Late-night snack: No plate required.
- With tea: Feels slightly fancy.
Storage, Leftovers, and Next-Day Thoughts
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge option: Keeps a bit longer, but let them come to room temp before serving.
- Stack carefully: Glaze can stick if not fully set.
- Freezing dough: Works great before baking.
- Freezing assembled cookies: Possible, but glaze texture may change.
- Next-day flavor: Even more buttery and settled.
FAQs (Real Questions People Actually Ask)
Can I make the dough ahead of time?
Yes, refrigerate it for up to 2 days before baking.
Can I use store-bought strawberry puree?
Absolutely, just make sure it’s smooth.
Why did my cookies spread?
They probably needed more chill time.
Can I use a different jam?
Yes, any fruit jam works.
Do I have to use heart shapes?
Not at all. Circles work just fine.
Why is my glaze too runny?
Add more powdered sugar slowly.
Can I double the recipe?
Yes, just give yourself extra counter space.
