Bright, tender, and brimming with sweet berry flavor, these HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES are the edible love letters your kitchen has been craving! Each bite is a medley of buttery shortbread, real strawberry essence, and a playful pop of jam, all wrapped up in a charming heart-shaped package. Whether you’re celebrating a special occasion, surprising someone you adore, or just looking for a new baking adventure, this recipe is sure to sprinkle a little extra joy into your day.
Ingredients You’ll Need
One of the many joys of making HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES is how just a handful of simple, real ingredients come together to create something magical. Each element adds its own special flavor, texture, or pop of color, so don’t skip the details!
- Unsalted butter: Softened for easy creaming; gives these cookies their signature tender, melt-in-your-mouth texture.
- Powdered sugar: Dissolves quickly and creates a super smooth, delicate sweetness you’ll adore.
- Vanilla extract: A splash of vanilla warms up the flavor and enhances every other ingredient.
- Salt: Just a pinch helps balance the sweetness and brings out the nuanced flavors in the dough.
- All-purpose flour: The sturdy backbone of our cookies—creates structure without making them tough.
- Freeze-dried strawberries, finely ground: The secret to real berry flavor and natural, playful pink color without adding moisture.
- Strawberry jam: Gives a bright, fruity burst at the center of every sandwich; seedless works best for a smooth bite.
- White chocolate chips or melting wafers (optional): For that drizzly, decadent finish that takes these cookies from beautiful to irresistible.
- Pink or red sprinkles (optional): A fun, festive touch, especially perfect for gifting or celebrations.
How to Make HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES
Step 1: Cream the Butter and Sugar
Start by grabbing your biggest, happiest mixing bowl and combine the softened unsalted butter with the powdered sugar. Use an electric mixer or a sturdy spoon to beat them together until the mixture is fluffy, pale, and looks like sweet clouds—about two to three minutes. This step is what creates the cookie’s sublime texture!
Step 2: Add Vanilla and Salt
Now add the vanilla extract and that pinch of salt. Stir or mix these in until they’re fully incorporated. Scattering these tiny flavor boosters through the butter mixture ensures every bite of your HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES will be balanced and aromatic.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and finely ground freeze-dried strawberries. This is what gives your cookies their signature fruity pink color and flavor—don’t skip the sifting! Gradually add these dry ingredients to the butter mixture, beating on low or stirring gently just until a soft dough forms and no dry flour remains.
Step 4: Chill the Dough
Divide the dough into two portions, flattening each into a compact disc. Wrap them tightly in plastic wrap and refrigerate for at least 30 minutes. This chill session makes the dough easier to roll out and helps your heart-shaped cookies keep their clean edges while baking.
Step 5: Roll and Cut Cookies
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. On a lightly floured surface, work with one chilled dough disc at a time. Roll it out to about 1/4-inch thickness, dusting with a little flour as needed. Use a heart-shaped cookie cutter to cut out as many shapes as you can. For half of the cookies, use a smaller heart cutter to remove the center—these will be the tops. Gather scraps and repeat!
Step 6: Bake
Carefully transfer the cookies to your prepared baking sheet, spacing them an inch apart. Bake for 12–15 minutes, until the edges are just turning golden. Let the cookies cool completely on a rack before filling and decorating—this is crucial so your jam and drizzles stay neat.
Step 7: Fill and Decorate the HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES
Spread a bit of strawberry jam on the bottoms of the solid cookies, then gently place a cut-out cookie on top to make beautiful sandwich hearts. For a special touch, melt white chocolate and drizzle over the tops, then add sprinkles while the drizzle is still wet. Allow the chocolate to set before serving or packaging.
How to Serve HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES
Garnishes
For a wow-worthy finish, garnish your HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES with a light dusting of powdered sugar, a drizzle of white chocolate, or a scattering of colorful sprinkles. Edible flower petals and a touch of finely crushed freeze-dried strawberries can add elegance and a hint more berry aroma!
Side Dishes
Pair your cookies with a chilled glass of strawberry milk, a cup of hot tea, or even a bowl of fresh berries and whipped cream. For special gatherings, arrange them with other berry treats or vanilla ice cream for an irresistible dessert platter.
Creative Ways to Present
Stack the cookies in clear cellophane bags tied with a ribbon, or layer them in a decorative tin lined with pink tissue paper for a heartfelt gift. For parties, present HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES on a pretty cake stand or arrange them in a heart shape on a platter surrounded by fresh strawberries.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to one week. Separate layers with wax or parchment paper to keep them looking beautiful and prevent sticking. The shortbread stays deliciously tender, and the strawberry flavor even deepens a little with time.
Freezing
You can freeze both the baked HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES and the shaped, unbaked dough. To freeze baked cookies, place them in a sturdy, airtight container with layers of parchment in between, and freeze for up to two months. Thaw at room temperature before serving. Unbaked, cut-out cookies can be frozen on a tray, then transferred to a freezer bag and baked directly from frozen, adding a minute or two to the bake time.
Reheating
If you love a just-baked feel, warm the cooled cookies on a parchment-lined baking tray in a 275°F (135°C) oven for 3–4 minutes. Let them cool slightly so the jam firms up again. This revives their aroma and gives you that fresh-from-the-oven magic anytime.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries will add too much moisture to the dough, making it sticky and affecting the texture. For the best flavor and that striking pink color, stick with freeze-dried strawberries—you can find them at most supermarkets or online.
What if I don’t have heart-shaped cookie cutters?
No worries! Any cutter shape you love will work, or you can use a knife to carefully cut hearts out by hand. The most important thing is to have fun and make the cookies your own.
Can these shortbread cookies be made gluten-free?
Yes, simply swap in a good 1-to-1 gluten-free all-purpose flour blend. Be sure to chill the dough well, as gluten-free doughs can be a bit more delicate to work with.
Is it possible to fill them with something other than strawberry jam?
Absolutely! Raspberry jam, apricot preserves, or even chocolate hazelnut spread are wonderful substitutes for the jam center if you’re looking to get creative or use what you have on hand.
How can I prevent the dough from getting too soft while rolling?
If the dough starts to warm up or feel sticky, just pop it back in the fridge for 10–15 minutes. Working in small batches and keeping everything well-chilled really helps those HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES keep their sharp, pretty edges.
Final Thoughts
From the very first sprinkle of strawberries to the gooey swirl of jam in the middle, these HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES are pure, sweet joy baked into every bite. I hope you give them a try—you might just discover your new favorite treat to share or savor all to yourself!
Print
HEART-SHAPED STRAWBERRY SHORTBREAD COOKIES Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your loved ones with these adorable Heart-Shaped Strawberry Shortbread Cookies. These buttery shortbread cookies are filled with strawberry jam and perfect for Valentine’s Day or any special occasion.
Ingredients
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup freeze-dried strawberries, finely ground
Filling and Decoration:
- 1/4 cup strawberry jam
- 1/2 cup white chocolate chips or melting wafers (optional)
- pink or red sprinkles (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in vanilla extract and salt until combined.
- Prepare Dough: In a separate bowl, whisk flour and ground freeze-dried strawberries. Gradually add dry ingredients to butter mixture and mix until a soft dough forms.
- Chill and Shape: Divide dough, shape into discs, wrap, and chill. Roll out dough, cut into heart shapes, and bake.
- Assemble Cookies: Spread jam on bottom cookies and sandwich with top cookies. Optionally, drizzle with melted white chocolate and add sprinkles.
Notes
- You can substitute raspberry jam or chocolate hazelnut spread for variety.
- Store cookies in an airtight container for up to 1 week.
- If dough softens, chill before continuing.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
