Heart-Shaped Strawberry Shortbread Cookies Recipe

These Heart-Shaped Strawberry Shortbread Cookies are pure delight—each bite is a celebration of melt-in-your-mouth buttery shortbread, the vibrant pop of real strawberries, and a tangy-sweet touch of jam. With their adorable heart shapes and beautiful pink flecks, they’re perfect for Valentine’s Day, anniversaries, or simply brightening up any special moment. Easy enough for beginners but impressive enough to gift, these cookies are sure to become a beloved favorite for anyone who craves a little extra love in their treats.

Heart-Shaped Strawberry Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, you can create these irresistible Heart-Shaped Strawberry Shortbread Cookies. Each component works its magic—bringing creamy richness, subtle sweetness, and that signature fruity sparkle. Don’t skip the freeze-dried strawberries—it’s the secret to that beautiful color and real berry flavor.

  • Unsalted butter, softened: The key to a tender, melt-in-your-mouth cookie—make sure it’s room temperature for easy creaming.
  • Powdered sugar: Adds subtle, silky sweetness and gives the shortbread its trademark delicate crumb.
  • Vanilla extract: Just a teaspoon gives depth and warm aroma that enhances the strawberry notes.
  • All-purpose flour: Provides the perfect base; measure carefully for soft, not crumbly, cookies.
  • Salt: Just a pinch to enhance the flavors and balance the sweetness.
  • Freeze-dried strawberries, finely crushed: This is where that real, summery fruit flavor and stunning color come from—don’t use fresh berries, as they add too much moisture.
  • Pink or red sanding sugar (optional): Perfect for that sparkly, irresistible finish.
  • Strawberry jam (for filling): Choose a bright, tangy jam to tie everything together—seedless works best for neat sandwiches.

How to Make Heart-Shaped Strawberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by creaming together the softened butter and powdered sugar until the mixture becomes light, smooth, and fluffy. This step lays the foundation for those impossibly tender Heart-Shaped Strawberry Shortbread Cookies. Take your time—the fluffier this mixture, the more melt-in-your-mouth your cookies will be!

Step 2: Mix in Vanilla

Add the vanilla extract to your creamed mixture and blend it in until evenly distributed. The scent will begin to rise up, hinting at the richness and comfort that’s in store with every cookie.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, salt, and finely crushed freeze-dried strawberries. This blend not only ensures even color and berry flavor in every bite but also helps prevent pockets of dry flour in the finished dough.

Step 4: Form the Dough

Gradually add the dry mixture into your butter mixture, mixing just until a soft dough forms. Be gentle and patient—overmixing can make the cookies tough rather than delicately crisp and tender.

Step 5: Chill the Dough

Divide the dough into two portions, shape each into a flat disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes—this chill time is essential for easy rolling and to help the cookies keep their adorable heart shapes as they bake.

Step 6: Roll and Cut the Cookies

On a lightly floured surface, roll out one dough disc to about 1/4-inch thickness. Use your heart-shaped cookie cutter to cut as many cookies as possible, then, for half of them, cut a smaller heart from the center to create a perfect little window. Feel free to gather and re-roll any scraps to maximize your batch.

Step 7: Bake to Perfection

Carefully transfer your cookies onto parchment-lined baking sheets, spacing them a bit apart. Bake at 325°F for 10 to 12 minutes, watching for just the slightest golden edge—this signals the shortbread is perfectly done. Let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Step 8: Fill and Decorate

Once cool, spread a little strawberry jam on the flat side of each whole cookie. Top each with a windowed cookie and press gently to sandwich. For a seriously charming finish, dust with powdered sugar or sprinkle with pink sanding sugar—the final flourish for your Heart-Shaped Strawberry Shortbread Cookies.

How to Serve Heart-Shaped Strawberry Shortbread Cookies

Heart-Shaped Strawberry Shortbread Cookies Recipe - Recipe Image

Garnishes

A touch of powdered sugar dusted over the tops adds instant elegance, while a sprinkle of pink or red sanding sugar brings playful sparkle. For an even bolder look, try a drizzle of melted white chocolate or a few fresh strawberry slices on the side—each choice highlights the cookies’ delicate charm.

Side Dishes

While these Heart-Shaped Strawberry Shortbread Cookies truly shine solo, they’re wonderful served alongside fresh berries, a scoop of vanilla ice cream, or even a dollop of freshly whipped cream. For a cozy afternoon treat, pair with your favorite cup of tea or a creamy latte.

Creative Ways to Present

Stack them in a clear cellophane bag tied with a pastel ribbon for a ready-made gift, or arrange them in layers within a pretty box lined with parchment for a personal touch. For a party, lay them out on a pink cake stand alongside cups of berries for a total showstopper. However you present them, these cookies add a burst of happiness wherever they go.

Make Ahead and Storage

Storing Leftovers

Store any leftover Heart-Shaped Strawberry Shortbread Cookies in an airtight container at room temperature—they’ll stay wonderfully fresh for up to four days. Their texture actually improves after the first day, as the jam softly melds with the shortbread for an even more luscious bite.

Freezing

Both the assembled cookies and the unbaked dough can be frozen! Wrap the finished cookies tightly and freeze for up to one month—just thaw at room temperature before serving. If you want to get ahead, shape and cut the cookies, freeze unbaked, and then bake straight from the freezer, adding a minute or two to the baking time.

Reheating

These cookies are best served at room temperature, but if you prefer them just ever so slightly warm, pop them in a 300°F oven for 2 to 3 minutes. This revives their texture and brings the aroma of strawberries right back to life.

FAQs

Can I make Heart-Shaped Strawberry Shortbread Cookies with other types of jam?

Absolutely! While strawberry jam is classic, raspberry jam or a bright lemon curd make delicious alternatives—each brings a unique twist. Just be sure to use a thicker, firm-set jam to prevent any sogginess.

How do I get the heart shapes perfectly even?

For best results, press straight down with your cookie cutter and avoid twisting. Chill your dough thoroughly before rolling, and flour your cutter in between cuts. This keeps the cookies crisp and beautifully shaped.

Do I need to use freeze-dried strawberries, or can I use fresh?

Freeze-dried strawberries are a must for this recipe. They give that real berry punch and pretty pink flecks without adding unwanted moisture—fresh or frozen berries make the dough too sticky and compromise the texture.

Can these shortbread cookies be made gluten-free?

Yes, you can substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Just keep an eye on the dough’s consistency, and you may need to add a tablespoon or two extra if it’s very soft.

What’s the best way to crush freeze-dried strawberries?

Place them in a zip-top bag and gently crush with a rolling pin or the back of a spoon until the pieces are fine and powdery. A food processor works too, but a bag keeps things neat and easy!

Final Thoughts

Few recipes say “I love you” quite like Heart-Shaped Strawberry Shortbread Cookies. Whether you’re baking for a celebration or simply treating yourself, the buttery richness, splash of berry color, and playful shape never fail to bring smiles. Give this recipe a try—and share the sweet magic with someone you cherish!

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Heart-Shaped Strawberry Shortbread Cookies Recipe

Heart-Shaped Strawberry Shortbread Cookies Recipe


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4.6 from 8 reviews

  • Author: admin
  • Total Time: 42 minutes (plus chilling)
  • Yield: 20 sandwich cookies 1x
  • Diet: Vegetarian

Description

These Heart-Shaped Strawberry Shortbread Cookies are a delightful treat perfect for Valentine’s Day or any special occasion. With a buttery shortbread base, a sweet strawberry jam filling, and a charming heart-shaped design, these cookies are as adorable as they are delicious.


Ingredients

Scale

Shortbread Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup freeze-dried strawberries, finely crushed
  • pink or red sanding sugar (optional)

Filling:

  • 1/4 cup strawberry jam

Instructions

  1. Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
  2. Prepare Dough: In a separate bowl, whisk together the flour, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
  3. Chill Dough: Divide the dough into two portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat Oven: Preheat the oven to 325°F and line two baking sheets with parchment paper.
  5. Roll and Cut: On a lightly floured surface, roll out one dough disc to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies. For half the cookies, cut a smaller heart in the center to create a window. Re-roll scraps as needed.
  6. Bake: Place cookies on the prepared baking sheets and bake for 10–12 minutes, or until edges are just barely golden. Let cool completely.
  7. Assemble: Spread a small amount of strawberry jam on the flat side of each whole cookie. Top with a cut-out cookie and gently press to sandwich. Optionally, sprinkle with sanding sugar or dust with powdered sugar.

Notes

  • Store cookies in an airtight container for up to 4 days.
  • You can substitute raspberry jam or lemon curd for a fun twist.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 160
  • Sugar: 8g
  • Sodium: 40mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 25mg

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