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Ingredients needed to make Heart-Shaped Strawberry Shortbread Cookies including butter, flour, sugar, and vibrant red strawberry jam.

Heart-Shaped Strawberry Shortbread Cookies

These beautiful Heart-Shaped Strawberry Shortbread Cookies feature a pale golden brown crumbly base layer, a thick layer of glossy vibrant red strawberry jam, and a heavy dusting of fine white powdered sugar.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Softened to room temperature.
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract Pure vanilla extract is best.
  • 1/2 tsp kosher salt
  • 2 1/4 cups all-purpose flour
  • 1/2 cup strawberry jam Glossy, vibrant red and preferably seedless.
  • 1/4 cup fine white powdered sugar For heavily dusting the top cookies.

Equipment

  • 1 Stand mixer or hand mixer Crucial for creaming the butter and sugar.
  • 2 Heart-Shaped Cookie Cutters One 2.5-inch cutter and one 1-inch mini cutter.
  • 1 Metallic Wire Cooling Rack Ensures the bottoms cool without getting soggy.

Method
 

Making the Cookies
  1. In a large mixing bowl, beat 1 cup of softened unsalted butter and 2/3 cup of granulated sugar on medium speed for about 2 to 3 minutes until pale and fluffy.
  2. Scrape down the sides of the bowl. Add 1 tsp of vanilla extract and 1/2 tsp of kosher salt, mixing on low speed until just combined.
  3. Gradually add 2 1/4 cups of all-purpose flour to the wet ingredients. Mix on low speed just until the dough starts to clump together. Do not overmix.
  4. Turn the dough out, gently knead it a few times, and divide it into two equal discs. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
  5. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Roll one disc of dough out to 1/4-inch thickness and cut out large hearts for the bases.
  6. Roll out the second disc and cut out an equal number of large hearts. Use a mini heart-shaped cutter to punch a small heart out of the center of these top cookies.
  7. Bake the cookies for 10 to 12 minutes until pale golden brown. Transfer to a metallic wire cooling rack and let them cool completely.
  8. Dust the top cookies (with holes) heavily with fine white powdered sugar. Spread a thick layer of glossy strawberry jam on the base cookies, then gently press the powdered sugar tops onto the jam.

Notes

Tip 1: Dust your top cookies with powdered sugar BEFORE placing them on the jam to keep the red cutout bright and glossy.
Tip 2: Keep the dough cold! If it gets warm while rolling, chill it for 10 minutes to prevent the cookies from spreading in the oven.