Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://bitesizedbenny.com/strawberry-shortbread-cookies-with-jam-and-icing-glaze-recipe/