Strawberry Shortbread Cookies Recipe

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

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. 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

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

In a separate bowl, cream together

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

Add the vanilla extract and mix until fully combined.

Add the flour and salt mixture

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

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

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.

Strawberry Shortbread Cookies

How to make it