Strawberry Shortbread Cookies with Strawberry Glaze and Jam Recipe
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.
- 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.
Keywords: strawberry shortbread cookies, shortbread cookies, strawberry glaze, strawberry jam cookies, homemade cookies, heart-shaped cookies, buttery cookies, dessert recipe
