Introduction

Strawberry Shortbread Cookies combine buttery, crumbly shortbread with a vibrant strawberry glaze and sweet jam filling. These charming cookies are perfect for teatime or any occasion that calls for a delightful, fruity treat.

Strawberry Shortbread Cookies with Strawberry Glaze and Jam Recipe - Recipe Image

Ingredients

125 g unsalted butter (room temperature)
60 g caster sugar
1 tsp vanilla extract
180 g plain flour (all-purpose)
¼ tsp fine salt
110 g powdered icing sugar (confectioners’ sugar)
2 tbsp strawberry puree (2 large strawberries, hulled and mashed)
1 tsp unsalted butter (melted)
30 ml milk (optional, for adjusting glaze consistency)
170 g strawberry jam

Instructions

Step 1: Cream together the room temperature 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, scraping down the sides halfway through.
Step 2: Sift in the plain flour and add the fine salt to the creamed mixture. Mix on low speed until the dough begins to come together and cleans the sides of the bowl. The dough will look ragged at first.
Step 3: Using your hands, squeeze the dough into a rough mass and shape it into a disc to firm it up for rolling.
Step 4: On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thickness. If too soft, wrap and refrigerate for 10-15 minutes until firm but pliable.
Step 5: Use a heart-shaped cookie cutter or your preferred shape to cut out cookies. Place cutouts on a parchment-lined baking tray. Gather scraps, re-roll gently, and cut more cookies if needed. Refrigerate the cut cookies for at least 30 minutes to harden the butter and help them keep their shape.
Step 6: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes, until just golden around the edges. Let cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the glaze by combining powdered icing sugar, strawberry puree, and melted butter in a bowl. Stir until smooth. If the glaze is too thick, microwave briefly or add small amounts of milk, lemon juice, or water until desired consistency is reached.
Step 8: Divide cookies into equal amounts of tops and bases. Dip the tops into the strawberry glaze, letting excess drip off, then place on a wire rack or baking tray to set.
Step 9: Spoon or pipe about one teaspoon of strawberry jam onto each cookie base. Sandwich with a glazed top and press lightly to adhere. Serve immediately or let sit at room temperature to allow jam and glaze to set fully.

Tips & Variations

Chilling the dough and cut cookies is key to preventing spreading and maintaining shape during baking.
For a tangy twist, add a teaspoon of lemon zest to the dough or glaze.
If strawberry puree is unavailable, substitute with raspberry or cherry puree for a different flavor.
Use powdered sugar to make a smooth, lump-free glaze that sets well.

Storage

Store assembled cookies in an airtight container at room temperature for up to 3 days. To keep the shortbread crisp longer, store jam and glaze-topped cookies separately if possible. Reheat briefly in a warm oven to refresh texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, thaw frozen strawberries completely before mashing to create the puree. Fresh is ideal for best flavor, but frozen works well in a pinch.

Can I make the dough ahead of time?

Absolutely. The dough can be wrapped tightly and refrigerated for up to 24 hours before rolling and cutting. This actually helps improve the texture and flavor.

Strawberry Shortbread Cookies with Strawberry Glaze and Jam Recipe

Print Recipe

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4.5 from 141 reviews

These delightful Strawberry Shortbread Cookies combine buttery, crumbly shortbread with a luscious strawberry glaze and a sweet strawberry jam filling. Perfect for teatime or a charming dessert, these cookies are made with simple ingredients and feature a lovely heart shape to add a whimsical touch. The recipe guides you through making the shortbread dough from scratch, baking it to a delicate golden finish, and finishing with a vibrant strawberry glaze and jam sandwich.

Author: Elias
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Strawberry Glaze

110 g powdered icing sugar (confectioners’ sugar)
2 tbsp strawberry puree (2 large strawberries, hulled and mashed)
1 tsp unsalted butter (melted)
30 ml milk (optional, for adjusting glaze consistency)

Assembly

170 g strawberry jam

Instructions

Make Basic Shortbread: Cream together the butter, caster sugar, and vanilla extract in an electric stand mixer fitted with a paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is pale and light. Scrape down the bowl sides midway to ensure even mixing.
Combine Dry Ingredients: Sift the plain flour and add the fine salt to the creamed mixture. Mix on low speed until the dough begins to come together and cleans the bowl sides, although it will look ragged initially.
Form Dough: Using your hands, squeeze the dough into a rough mass and shape it into a disc to help it firm up for rolling.
Roll Out Dough: On a lightly floured surface, roll the dough to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic wrap and refrigerate for 10-15 minutes until firm but pliable, avoiding overhardening that causes cracking.
Cut and Chill Cookies: Use a heart-shaped cutter (or desired shape) to cut cookies, placing them on a parchment-lined baking tray. Re-roll scraps gently with a few drops of water if dry to make more cookies. Refrigerate the cut cookies for at least 30 minutes to firm up the butter and maintain shape during baking.
Bake Cookies: Preheat oven to 170°C (335°F). Bake chilled cookies for 10-12 minutes until edges are just golden. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: In a bowl, mix powdered icing sugar, strawberry puree, and melted butter until smooth without lumps. If glaze is too thick, microwave briefly or add small amounts of milk, lemon juice, or water until desired consistency is achieved.
Glaze Cookie Tops: Separate cookies into tops and bases. Dip the tops into the strawberry glaze, letting excess drip off. Place glazed tops on a wire rack or tray to set.
Assemble Cookies with Jam: Spoon or pipe about one teaspoon of strawberry jam onto the underside of each cookie base. Sandwich with a glazed top and press lightly to adhere. Serve immediately or let rest at room temperature for jam and glaze to set fully.

Notes

If dough is too sticky to roll, refrigerate it longer to firm up.
Use fresh ripe strawberries for the best puree flavor and natural sweetness.
Refrigerating cookies before baking helps maintain their shape and results in a crisper texture.
Adjust glaze thickness carefully by adding liquids sparingly to avoid it becoming runny.
Store assembled cookies in an airtight container at room temperature for up to 3 days.
For a more intense strawberry flavor, consider using homemade or high-quality strawberry jam.

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