Description
Delight in these charming Heart-Shaped Strawberry Shortbread Cookies, perfect for Valentine’s Day or any special occasion. These buttery, tender cookies are infused with freeze-dried strawberries and sandwiched with sweet strawberry jam. Optionally topped with melted white chocolate and sprinkles, they combine classic shortbread richness with a fruity twist for a visually stunning and delicious treat.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup freeze-dried strawberries, finely ground
Filling and Topping
- 1/4 cup strawberry jam
- 1/2 cup white chocolate chips or melting wafers (optional)
- Pink or red sprinkles (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in the vanilla extract and salt until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and finely ground freeze-dried strawberries.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll and Cut Cookies: Roll out chilled dough to about 1/4-inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out cookies. For half, use a smaller heart cutter to cut out the centers.
- Bake: Place cookies on baking sheet and bake for 12–15 minutes or until edges are lightly golden.
- Cool: Allow cookies to cool completely on a wire rack.
- Assemble Cookies: Spread a small amount of strawberry jam on the bottom cookies and sandwich with the top cookies that have the cut-out centers.
- Optional Decoration: Melt white chocolate and drizzle over the tops of cookies, then add sprinkles. Let chocolate set before serving.
Notes
- You can substitute raspberry jam for strawberry jam or use chocolate hazelnut spread for a richer flavor.
- Store cookies in an airtight container for up to one week to maintain freshness.
- If the dough becomes too soft while rolling, chill it again in the refrigerator to firm up.
