Filled Heart-Shaped Strawberry Shortbread Cookies

Finding a cookie recipe that’s both impressive enough for special occasions and easy enough for a casual weekend bake can be tricky. You want something that looks like you put in serious effort, but you don’t want to spend your entire afternoon in the kitchen dealing with complicated techniques or hard-to-find ingredients.

These heart-shaped strawberry shortbread cookies hit that sweet spot perfectly: they’re buttery and tender with a lovely strawberry glaze, they come together with pantry staples you probably already have, and they’re forgiving enough that even beginner bakers can pull them off without stress.

SAVE NOW

What Kind of Strawberry Jam Should I Use?

For these heart-shaped cookies, you’ll want to pick a good quality strawberry jam that’s not too runny or too thick. A jam with visible fruit pieces can add nice texture, but a smooth seedless variety works just as well if that’s what you prefer. Store-bought jam is perfectly fine here, though if you happen to have homemade jam on hand, that’ll give your cookies an extra special touch. Just make sure your jam isn’t the super liquidy kind, as it needs to hold its shape on the cookie without running off during baking.

SAVE NOW

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Butter: You can use margarine or a plant-based butter substitute for the cookie dough, though the flavor will be slightly different. Make sure whatever you use is cold and firm for the best texture.
• Vanilla essence: Vanilla extract works just as well as vanilla essence. You can also try almond extract for a different flavor profile, but use only half the amount since it’s stronger.
• Strawberry puree: If you don’t have fresh strawberries to puree, you can use thawed frozen strawberries blended smooth. Just make sure to drain any excess liquid before measuring.
• Strawberry jam: Any berry jam works here – try raspberry, mixed berry, or even apricot for a twist. Just avoid jams that are too runny, as they might make the cookies soggy.
• Milk: Any type of milk works for the icing – whole milk, almond milk, oat milk, or even cream. If your icing is too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
• Flour: All-purpose flour is essential for shortbread cookies, so don’t substitute this one. The texture won’t turn out right with other types of flour.

Watch Out for These Mistakes While Baking

The biggest mistake when making shortbread cookies is overworking the dough after adding the flour, which develops too much gluten and creates tough, dense cookies instead of the crumbly, melt-in-your-mouth texture you’re after – mix just until the dough comes together and stop.

Skipping the 30-minute refrigeration step might seem tempting, but cold dough holds its shape much better during baking, so your heart shapes won’t spread into blobs in the oven.

Watch your baking time carefully since shortbread should be pale golden on the edges but still light in color – overbaked cookies turn hard and lose that delicate, buttery flavor.

Finally, make sure your cookies are completely cool before dipping them in the glaze or assembling with jam, otherwise the heat will melt everything and you’ll end up with a sticky, sliding mess instead of neat sandwich cookies.

SAVE NOW

What to Serve With Strawberry Shortbread Cookies?

These heart-shaped cookies are perfect alongside a cup of hot tea or coffee for an afternoon treat. I love serving them at brunch with fresh berries and whipped cream on the side, or packing them up as sweet gifts for friends and family. They’re also great for Valentine’s Day parties paired with strawberry lemonade or champagne for the adults. If you want to make it extra special, serve them with vanilla ice cream or a simple fruit salad to balance out the sweetness.

Storage Instructions

Store: These heart-shaped cookies stay fresh in an airtight container at room temperature for up to a week. Just make sure the icing is completely set before stacking them, or use parchment paper between layers to keep them from sticking together.

Freeze: You can freeze the baked cookies (without icing) for up to 3 months in a freezer-safe container. When you’re ready to use them, let them thaw at room temperature for about 30 minutes, then add your strawberry icing and jam filling fresh.

Make Ahead: The cookie dough is great for making ahead! Wrap it tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Just let it soften slightly before rolling out so it’s easier to work with and cut into shapes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 15-18 g
• Fat: 110-120 g
• Carbohydrates: 300-320 g

Ingredients

For the shortbread dough:

• 4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
• 2.1 oz sugar
• 1.25 tsp vanilla
• 6.5 oz flour (I always use King Arthur all-purpose flour for a consistent crumb)
• 1/4 tsp salt

For the strawberry glaze:

• 4.2 oz powdered sugar (sifted to remove lumps before mixing)
• 2.5 tbsp strawberry puree
• 1 tsp butter
• 1 fl oz milk
• 0.5 tsp lemon juice

For the filling:

• 6 oz strawberry jam (I prefer Bonne Maman for its intense fruit flavor)

Step 1: Prepare Mise en Place and Make the Cookie Dough

• 4.8 oz unsalted butter, cubed
• 2.1 oz sugar
• 1.25 tsp vanilla
• 6.5 oz flour
• 1/4 tsp salt
• 4.2 oz powdered sugar

Start by sifting the powdered sugar for the glaze to remove any lumps—this ensures a smooth, professional-looking finish.

While that’s done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar).

In a medium bowl, whisk together the flour and salt, then set aside.

In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and pale—this incorporates air into the dough, creating a more tender cookie.

Add the vanilla extract and mix until fully combined.

Step 2: Form and Chill the Cookie Dough

• dough mixture from Step 1

Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough forms—overmixing develops gluten and creates tough cookies, which we want to avoid.

Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking.

Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart.

Cover the baking sheet with plastic wrap and refrigerate for 30 minutes—this resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.

Step 3: Bake the Cookies

• chilled cookies from Step 2

While the dough chills, preheat your oven to 170°C (335°F).

Once the cookies have finished resting, bake them for 10-12 minutes until they’re set but still pale and tender—overbaking will make them dry and hard rather than delicate and buttery.

Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

I find that letting them cool completely before glazing prevents the glaze from melting unevenly.

Step 4: Make the Strawberry Glaze

• 4.2 oz powdered sugar
• 2.5 tbsp strawberry puree
• 1 tsp butter
• 1 fl oz milk
• 0.5 tsp lemon juice

In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice.

Mix until the glaze is completely smooth and spreadable—the lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet.

The mixture should have a thick but pourable consistency; if it’s too stiff, add a few more drops of milk.

If it becomes too thin, add more powdered sugar a little at a time.

Step 5: Assemble the Shortbread Sandwiches

• cooled cookies from Step 3
• strawberry glaze from Step 4
• 6 oz strawberry jam

Separate the cooled cookies into two equal groups.

Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl.

Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich.

The flavors complement each other beautifully—I love how the tartness of the jam balances the sweetness of the glaze.

Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.

Filled Heart-Shaped Strawberry Shortbread Cookies

Delicious Filled Heart-Shaped Strawberry Shortbread Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 52 minutes mins

Servings 24 cookies

Calories 2300 kcal

Ingredients

  

For the shortbread dough

• 4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
• 2.1 oz sugar
• 1.25 tsp vanilla
• 6.5 oz flour (I always use King Arthur all-purpose flour for a consistent crumb)
• 1/4 tsp salt

For the strawberry glaze

• 4.2 oz powdered sugar (sifted to remove lumps before mixing)
• 2.5 tbsp strawberry puree
• 1 tsp butter
• 1 fl oz milk
• 0.5 tsp lemon juice

For the filling

• 6 oz strawberry jam (I prefer Bonne Maman for its intense fruit flavor)

Instructions

 

• Start by sifting the powdered sugar for the glaze to remove any lumps—this ensures a smooth, professional-looking finish. While that's done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar). In a medium bowl, whisk together the flour and salt, then set aside. In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and pale—this incorporates air into the dough, creating a more tender cookie. Add the vanilla extract and mix until fully combined.
• Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough forms—overmixing develops gluten and creates tough cookies, which we want to avoid. Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking. Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart. Cover the baking sheet with plastic wrap and refrigerate for 30 minutes—this resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.
• While the dough chills, preheat your oven to 170°C (335°F). Once the cookies have finished resting, bake them for 10-12 minutes until they're set but still pale and tender—overbaking will make them dry and hard rather than delicate and buttery. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. I find that letting them cool completely before glazing prevents the glaze from melting unevenly.
• In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice. Mix until the glaze is completely smooth and spreadable—the lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet. The mixture should have a thick but pourable consistency; if it's too stiff, add a few more drops of milk. If it becomes too thin, add more powdered sugar a little at a time.
• Separate the cooled cookies into two equal groups. Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl. Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich. The flavors complement each other beautifully—I love how the tartness of the jam balances the sweetness of the glaze. Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.