If you’re dreaming of a sweet treat that’s as delightful to look at as it is to eat, this Heart-Shaped Strawberry Shortbread Cookies Recipe is exactly what you need. These tender, buttery shortbread cookies infused with the natural sweetness and subtle tang of freeze-dried strawberries, sandwiched with luscious strawberry jam, are a perfect marriage of flavor and charm. Whether you’re baking for a special occasion or simply craving a cozy homemade dessert, these heart-shaped treasures are guaranteed to bring a smile to your face and warmth to your kitchen.
Ingredients You’ll Need
Although this recipe uses a handful of simple ingredients, each one is an essential player in creating the perfect balance of buttery richness, fruity brightness, and tender crumb that makes these cookies unforgettable.
- Unsalted butter (1 cup, softened): The foundation of our shortbread, delivering that rich, creamy texture and flavor that melts in your mouth.
- Powdered sugar (2/3 cup): Adds subtle sweetness while keeping the crumb delicate and smooth.
- Vanilla extract (1 teaspoon): Enhances the flavor with warm, comforting notes.
- All-purpose flour (2 cups): Provides structure and the classic shortbread crumb texture.
- Salt (1/4 teaspoon): Balances the sweetness and amplifies all the flavors.
- Freeze-dried strawberries (1/4 cup, crushed into powder): Gives natural strawberry flavor without adding moisture, plus a pretty pink hue.
- Cornstarch (2 tablespoons): Keeps the cookies tender and soft to the bite.
- Strawberry jam (1/4 cup): The luscious filling that brings a burst of fruity sweetness to every sandwich cookie.
- Extra powdered sugar (for dusting, optional): A pretty finishing touch for a hint of elegance and extra sweetness.
How to Make Heart-Shaped Strawberry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by combining your softened unsalted butter and powdered sugar in a large mixing bowl. Use a hand mixer or stand mixer to beat them together until the mixture is light, fluffy, and pale in color. This step is crucial because it incorporates air, making your cookies tender and wonderfully melt-in-your-mouth. Once fluffy, stir in the vanilla extract to add that irresistible aromatic warmth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, freeze-dried strawberry powder, and cornstarch. The strawberry powder is the secret star, infusing the shortbread with a delicate strawberry essence and giving the dough its soft pink tint. Make sure these ingredients are well mixed for even distribution throughout the dough.
Step 3: Form the Dough
Gradually add the dry ingredients to the butter mixture, mixing on low speed or stirring gently with a spatula until a soft dough forms. Be careful not to overwork the dough — you want it just combined to keep your cookies tender. Shape the dough into a disc, then wrap it tightly in plastic wrap.
Step 4: Chill the Dough
Place your wrapped dough in the refrigerator and chill for at least 30 minutes. This resting time not only firms up the butter, making the dough easier to roll and cut, but it also allows the flavors to meld beautifully. Patience here pays off with a better texture and taste!
Step 5: Roll and Cut the Cookies
Preheat your oven to 325°F (160°C) and prepare two baking sheets by lining them with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out your cookies. For the sandwich cookies, cut out a smaller heart shape in the center of half of the cookies. This little window creates a charming peekaboo effect once sandwiched together.
Step 6: Bake and Cool
Arrange the cookies on the prepared baking sheets with some space between them. Bake in the preheated oven for 10 to 12 minutes, just until the edges turn a light golden hue. Keep a close eye on them — you want that delicate crispness without any browning that would mask the strawberry flavor. Remove from oven and transfer the cookies to a wire rack to cool completely.
Step 7: Assemble the Sandwich Cookies
Once cooled, spread about 1/2 teaspoon of luscious strawberry jam on the flat side of each solid cookie. Top each with a cookie that has the heart cut-out in the center, pressing gently to sandwich them together. For an extra touch of elegance, dust the whole batch lightly with powdered sugar if you like. There you have it — your Heart-Shaped Strawberry Shortbread Cookies Recipe come to life!
How to Serve Heart-Shaped Strawberry Shortbread Cookies Recipe
Garnishes
To make these cookies even more eye-catching, consider garnishing with a sprinkle of edible rose petals or fresh mint leaves alongside the powdered sugar dusting. A small drizzle of white chocolate over the cookies adds a lovely contrast and even more sweetness, perfect if you’re serving at a celebration.
Side Dishes
These shortbread cookies sing on their own, but pairing them with a cup of Earl Grey tea or a fresh berry compote can elevate the experience. A dollop of whipped cream or vanilla ice cream on the side adds a creamy dimension that complements the crisp, buttery shortbread beautifully.
Creative Ways to Present
For gifting or special occasions, stack your heart-shaped sandwich cookies in a charming tin or wrap them individually in parchment paper tied with a ribbon. You can even create a dessert platter with assorted jam fillings or coordinate the cookie shapes with other berry-themed desserts for a stunning display that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any cookies left, store them in an airtight container at room temperature. They will stay fresh and maintain their delicate texture for up to 5 days. Avoid refrigerating as this can dry them out.
Freezing
These cookies freeze wonderfully! After assembling, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months without losing quality.
Reheating
When you’re ready to enjoy frozen cookies, simply thaw them at room temperature for about 30 minutes. If you prefer a slightly warm cookie, pop them in a low-temperature oven (around 300°F or 150°C) for 3 to 5 minutes — just enough to bring back that fresh-baked feel.
FAQs
Can I substitute fresh strawberries for freeze-dried strawberry powder?
Fresh strawberries add moisture, which can ruin the shortbread’s delicate texture. Freeze-dried strawberry powder is best as it imparts flavor and color without affecting dough consistency.
What can I use if I don’t have cornstarch?
If you don’t have cornstarch, you can substitute with an equal amount of potato starch or arrowroot powder to maintain that tender shortbread crumb.
Can I make these cookies gluten-free?
To make them gluten-free, try swapping all-purpose flour with a gluten-free flour blend designed for baking, but keep in mind the texture might be slightly different.
Is there a vegan version of this Heart-Shaped Strawberry Shortbread Cookies Recipe?
Yes! Substitute the butter with vegan butter and ensure your strawberry jam does not contain animal products. The texture and taste will be deliciously similar.
How do I keep the cookies from spreading too much while baking?
Chilling the dough thoroughly before rolling and cutting helps prevent spreading. Also, be careful not to over-soften your butter when creaming.
Final Thoughts
I truly hope you try this Heart-Shaped Strawberry Shortbread Cookies Recipe soon — it’s one of those recipes that feels like a warm hug wrapped up in a cookie. The combination of buttery richness and bright strawberry notes makes it a timeless favorite for celebrations or everyday sweetness. Trust me, once you’ve baked these, they’ll have a permanent spot in your recipe box and your heart.
Print
Heart-Shaped Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes (plus 30 minutes chill time)
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Heart-Shaped Strawberry Shortbread Cookies combine tender, buttery shortbread infused with freeze-dried strawberry powder and a sweet strawberry jam filling. Perfect for Valentine’s Day or any romantic occasion, these charming sandwich cookies offer a delightful balance of crumbly texture and fruity sweetness.
Ingredients
Shortbread Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup freeze-dried strawberries (crushed into powder)
- 2 tablespoons cornstarch
Filling and Topping
- 1/4 cup strawberry jam
- Extra powdered sugar (for dusting, optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough. Then mix in the vanilla extract to add aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, crushed freeze-dried strawberries, and cornstarch to evenly distribute the strawberry powder and prevent lumps in the dough.
- Form the Dough: Gradually add the dry ingredient mixture into the creamed butter mixture, stirring until a soft dough forms. Be careful to mix just until combined to maintain the delicate texture.
- Chill the Dough: Shape the dough into a disc shape, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up and make rolling easier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Roll Out and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out whole hearts for the cookie bases and cut out small hearts in the center of half the cookies for the tops.
- Bake Cookies: Arrange the cookies on the prepared baking sheets, leaving space between them. Bake for 10 to 12 minutes, or until the edges turn just lightly golden, indicating they are perfectly baked without overbrowning.
- Cool Completely: Remove cookies from the oven and transfer to a wire rack to cool completely, which helps maintain their shape and texture.
- Assemble Sandwich Cookies: Spread about 1/2 teaspoon of strawberry jam on the flat side of each solid cookie. Top with the cut-out cookie to form sandwich cookies.
- Optional Dusting: Dust the assembled cookies with powdered sugar if desired for an elegant finish.
Notes
- For a more intense strawberry flavor, increase the amount of freeze-dried strawberry powder in the dough.
- Try substituting raspberry or apricot jam for a different fruity variation.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
