Dessert

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

Byreem everly March 1, 2026March 1, 2026

Introduction

These filled heart-shaped strawberry shortbread cookies are perfect for special occasions or a sweet weekend treat. Buttery, tender, and topped with a strawberry glaze and jam filling, they are simple to make and impressive to serve. Even beginner bakers can enjoy creating these adorable, delicious cookies.

The image shows a white plate with several heart-shaped cookies stacked neatly. Each cookie has three layers: a bottom light golden-brown cookie, a middle thick layer of bright red jam, and a top cookie covered with a smooth pale pink icing that has small red specks. The cookies are arranged in a slight pile with some overlapping, placed on a white marbled surface with soft pink flowers and a jar of red jam blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4.8 oz unsalted butter, cubed
2.1 oz sugar
1.25 tsp vanilla extract
6.5 oz all-purpose flour
1/4 tsp salt
4.2 oz powdered sugar, sifted
2.5 tbsp strawberry puree
1 tsp butter
1 fl oz milk
0.5 tsp lemon juice
6 oz strawberry jam

Instructions

Step 1: Sift the powdered sugar for the glaze to remove lumps. Cube the unsalted butter and let it soften to room temperature. In a medium bowl, whisk together the flour and salt and set aside. In another bowl, cream the butter and sugar for 2–3 minutes until light and fluffy. Add vanilla extract and mix to combine.
Step 2: Add the flour and salt mixture to the butter-sugar mixture, mixing on low speed just until the dough forms. Roll the dough between parchment paper to 1/2 cm thickness. Cut into heart shapes and transfer to a parchment-lined baking sheet. Refrigerate covered for 30 minutes.
Step 3: Preheat your oven to 170°C (335°F). Bake the chilled cookies for 10–12 minutes until set but still pale. Let cool on the baking sheet for 2–3 minutes, then move to a wire rack to cool completely.
Step 4: In a small bowl, mix the sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth and spreadable. Adjust thickness by adding milk or more powdered sugar as needed.
Step 5: Divide cooled cookies into two groups. Dip half into the strawberry glaze and let excess drip off. Spread 1 teaspoon of strawberry jam on the other half. Sandwich glazed cookies and jam-covered cookies together, glaze side facing jam side. Let set for 15–20 minutes before serving.

Tips & Variations

Use a seedless, not too runny strawberry jam to prevent sogginess in the filling.
Substitute butter with plant-based alternatives for a dairy-free version, ensuring the fat is cold and firm.
Vanilla extract can replace vanilla essence; try almond extract but use half the amount for a different flavor.
Any berry jam like raspberry or mixed berry works as a fun variation.
Don’t overwork the dough after adding flour to keep cookies tender and crumbly.
Always chill the dough before baking to maintain the heart shapes well.
Cool cookies completely before glazing to avoid melting and sliding.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Ensure the icing is fully set before stacking or place parchment paper between layers to prevent sticking. You can freeze baked cookies without icing for up to 3 months in a freezer-safe container; thaw at room temperature for 30 minutes before glazing and assembling. The dough can also be made ahead and refrigerated for 3 days or frozen for 2 months; soften slightly before rolling out.

How to Serve

The image shows a white plate full of heart-shaped sandwich cookies stacked softly, each cookie made of two light brown layers. The bottom and top layers are golden-baked cookie dough, while a thick red jam layer fills the center, slightly oozing at the edges. The top cookie layer is covered in a smooth, pale pink icing with tiny red specks spread evenly across its surface. The plate rests on a soft beige cloth, placed on a white marbled textured surface. A jar of deep red jam and a few light pink roses and petals surround the plate, adding a gentle and sweet touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of strawberry jam works best for these cookies?

Choose a good-quality strawberry jam that isn’t too runny or overly thick. Jams with visible fruit pieces add nice texture, but smooth seedless jams also work well. Avoid very liquidy jams that might cause soggy cookies.

Can I substitute any ingredients for dietary preferences?

Yes, you can use plant-based butter substitutes for dairy-free cookies, vanilla extract instead of essence, and different berry jams for variety. However, do not substitute all-purpose flour as it is key for the right cookie texture.