Soft, buttery, and delicately sweet, strawberry shortbread cookies bring together the richness of shortbread and the fruity brightness of strawberry jam. These irresistible bites are perfect for any occasion.
With a tender crumb and a jewel-like strawberry center, they’re as beautiful as they are delicious. Whether for gifting or enjoying with tea, they’ll quickly become a favorite.
Key Ingredients for Strawberry Shortbread Cookies
- Salted butter – The foundation of shortbread; gives the cookies their signature melt-in-your-mouth texture and rich, savory depth.
- Powdered sugar – Delivers a fine, silky sweetness that blends smoothly into the dough for a tender bite.
- All-purpose flour – Gives structure and body to the cookies while keeping the crumb soft and light.
- Lemon zest – Adds a whisper of citrus brightness, perfectly balancing the butter and sugar.
- Strawberry jam – The sweet-tart heart of each cookie; its vibrant flavor and color contrast beautifully with the buttery base.
- Vanilla extract – Enhances the flavor with a subtle warmth and aromatic depth.
How to Make Strawberry Shortbread Cookies
First, blend powdered sugar with lemon zest to release its fragrant oils, then cream with cold butter and vanilla for a smooth base. Slowly add in flour until a soft dough forms, then chill.
Roll into balls, press a small well in the center, and fill each with a bit of strawberry jam. Chill again briefly before baking until just golden around the edges.
Let them cool on the pan before transferring to a rack to finish setting up—each cookie will have a soft center and gently crisp edges.
Sweet Success: Tips for Strawberry Shortbread Cookies
For the best texture, make sure your butter is cold and cubed before mixing—it helps maintain that tender crumb shortbread is known for. Chilling the dough twice (before and after shaping) prevents the cookies from spreading too much and ensures that neat, classic shape.
Don’t overfill the jam wells—just a small amount will bubble beautifully without spilling over. If you’re feeling creative, try swapping the strawberry jam with raspberry, apricot, or even lemon curd for a bright twist.
If you want a bakery-style sparkle, sprinkle with white sanding sugar just before baking. The added crunch and shimmer make them especially festive.
How to Store and Freeze These Cookies
Once cooled completely, store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, add a piece of parchment between layers.
They also freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag. Thaw at room temperature and enjoy within 2 months.
To reheat or revive their texture slightly, warm in a 300°F oven for about 5 minutes—just enough to refresh that delicate crumb without melting the jam.
Strawberry Shortbread Cookies
Ingredients
- ½ teaspoon 2 ml pure vanilla extract
- 1 cup 120 g powdered sugar, fluffed or weighed
- 1 teaspoon 2 g finely grated lemon zest
- 2 cups 250 g all-purpose flour, measured precisely
- 1 cup 227 g salted butter, chilled and diced
- ⅓ cup 113 g strawberry jam or preserves
- White sparkling sugar optional for garnish
Instructions
- Place the powdered sugar and lemon zest into the bowl of a food processor or stand mixer and blend until the zest is aromatic and well dispersed.
- Add the cold butter cubes and vanilla extract, then cream the mixture thoroughly, scraping the sides to ensure uniform texture.
- Introduce the flour in gradual portions, mixing until the dough is cohesive and smooth. Transfer the dough to the refrigerator, covered, and chill for 60 minutes.
- Portion the chilled dough into rounded tablespoons, roll into balls, and space them approximately two inches apart on a parchment-lined baking sheet.
- Create a small well in the center of each ball using your thumb, a spoon, or a rounded utensil, pressing halfway through the dough.
- Fill each indentation with about ½ teaspoon of strawberry jam, and optionally dust the tops with white sparkling sugar.
- Place the tray in the freezer and allow the shaped cookies to chill for 15 minutes while preheating your oven to 350°F (175°C).
- Bake for 13 minutes, or until the edges just begin to turn golden. Let the cookies rest on the tray for 15 minutes before transferring carefully to a wire rack to finish cooling.
