Introduction

These Strawberry Shortbread Cookies combine buttery, crumbly shortbread with a sweet strawberry glaze and jam filling. Perfectly charming and delicious, they make a delightful treat for any occasion.

Strawberry Shortbread Cookies with Jam and Icing Glaze 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 using an electric stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until pale and light, scraping down the sides halfway through.
Step 2: Sift in the plain flour and add the fine salt. Mix on low speed until the dough begins to come together and clean the sides of the bowl, though it may look ragged at first.
Step 3: Use your hands to gather the dough into a rough mass and shape it into a disc. This helps firm the dough for rolling.
Step 4: Roll the dough on a lightly floured surface to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic 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 the cookies. Place on a parchment-lined baking tray. Re-roll scraps gently to cut more cookies, adding a few drops of water if the dough becomes dry.
Step 6: Refrigerate the cut cookies for at least 30 minutes to harden the butter and help them keep their shape while baking.
Step 7: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes or until edges are just golden. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the glaze, combine powdered icing sugar, strawberry puree, and melted butter in a bowl. Stir until smooth. If too thick, warm briefly in the microwave or add milk, lemon juice, or water to reach desired consistency.
Step 9: Divide cookies into equal numbers of tops and bases. Dip each top into the strawberry glaze, letting excess drip off, then place on a wire rack or tray to set.
Step 10: Spoon or pipe about one teaspoon of strawberry jam onto the underside of each cookie base. Sandwich each base with a glazed top and press lightly to adhere.
Step 11: Serve immediately, or let the assembled cookies sit at room temperature for the jam and glaze to set fully.

Tips & Variations

Use frozen strawberries thawed and mashed if fresh are unavailable for a year-round version.
Add a pinch of almond extract for a subtle nutty flavor that complements the strawberries.
Chilling the dough properly is key to keep cookie shapes crisp and prevent spreading during baking.
If you prefer a thicker glaze, reduce the milk or water added and let the glaze set longer before assembling.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep the unglazed shortbread cookies separately in an airtight container for up to a week, then glaze and assemble just before serving. Reheat is not recommended as it may soften the shortbread texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries thawed and mashed work well for the glaze and add great flavor when fresh strawberries are out of season.

How do I prevent the cookies from spreading too much while baking?

Chilling the cut cookies for at least 30 minutes before baking helps harden the butter and keeps the cookies from spreading excessively in the oven.

Strawberry Shortbread Cookies with Jam and Icing Glaze Recipe

Print Recipe

★★★★★

5 from 145 reviews

These delightful Strawberry Shortbread Cookies combine buttery, crumbly shortbread with a sweet strawberry glaze and a luscious strawberry jam filling. Perfect for tea time or as a charming homemade gift, these cookies offer a tender texture and vibrant fruit flavor that highlights the essence of fresh strawberries.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (plus 30 minutes chilling time)
Yield: 12 servings (12 cookies) 1x
Category: Dessert
Method: Baking
Cuisine: American

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 with a fork)
1 tsp unsalted butter (melted)
30 ml milk (optional, for adjusting glaze consistency)

Filling

170 g strawberry jam

Instructions

Make Basic Shortbread: Cream together the unsalted 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 for 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 sides of the bowl, though it may appear raggedy at first.
Form Dough: Using your hands, squeeze the dough into a rough mass and shape it into a disc to help it come together firmly for rolling.
Roll Out Dough: On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic and refrigerate for 10-15 minutes until firm but pliable, taking care not to let it harden and crack.
Cut and Chill Cookies: Use a heart-shaped (or preferred shape) cookie cutter to stamp out cookies and place them on a parchment-lined baking tray. Gather scraps, re-roll gently, and cut more, adding a few drops of water if dry. Refrigerate cut cookies for at least 30 minutes to harden the butter and maintain shape during baking.
Bake Cookies: Preheat oven to 170°C (335°F). Bake the chilled cookies for 10-12 minutes until just golden around the edges. Cool on baking tray for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: In a bowl, combine powdered icing sugar, strawberry puree, and melted butter. Stir until smooth and lump-free. If too thick, microwave up to 10 seconds or add small amounts of milk, lemon juice, or water to adjust consistency.
Glaze Cookie Tops: Divide cookies into tops and bases. Dip tops into 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. Gently sandwich each with a glazed top and press lightly to adhere. Serve immediately or allow to set at room temperature before serving.

Notes

If dough becomes too hard after chilling, allow it to sit at room temperature for a few minutes before rolling out.
Use fresh ripe strawberries for the puree to maximize flavor and color in the glaze.
Refrigerate assembled cookies to firm up the glaze and jam quicker, especially in warm conditions.
Cookie cutters of various shapes can be used for festive or seasonal themes.
Store cookies in an airtight container at room temperature for up to 3 days for best texture.

Keywords: Strawberry shortbread cookies, strawberry glaze cookies, homemade shortbread, buttery cookies, strawberry jam cookies, easy cookie recipe