If you’re looking for the ultimate buttery, melt-in-your-mouth cookie recipe, these Strawberry Shortbread Cookies are it. Each cookie is soft yet crumbly, rich with vanilla flavor, and filled with sweet strawberry jam that bakes into a glossy, irresistible center.
Perfect for holiday cookie trays, Valentine’s Day desserts, or simply a cozy afternoon tea treat, these cookies strike the perfect balance between indulgent sweetness and classic comfort food. Whether you’re baking for family, gifting friends, or treating yourself, this recipe is one you’ll make on repeat.
Why You’ll Love These Strawberry Shortbread Cookies
Buttery & tender – The shortbread base melts in your mouth.
Jam-filled goodness – Sweet strawberry jam adds fruity flavor and vibrant color.
Beginner-friendly – Simple pantry ingredients and easy steps.
Gift-worthy – Perfect for cookie boxes, bake sales, and edible gifts.
Quick bake – Ready in under 30 minutes.
Versatile – Swap in your favorite jams or preserves for endless variations.
Ingredient Breakdown
Here’s why each ingredient matters in this recipe:
All-Purpose Flour – The foundation of shortbread, giving structure while keeping the cookies tender.
Salt – Enhances flavor and balances the sweetness.
Unsalted Butter – Provides rich flavor and the classic crumbly shortbread texture.
Powdered Sugar – Creates a soft, delicate cookie instead of a chewy one.
Vanilla Extract – Adds warmth and enhances the buttery flavor.
Strawberry Jam – The star filling, giving each cookie a fruity, glossy center.
Pro Tips for Perfect Cookies
Don’t overbake – Shortbread should be pale with just a hint of golden edges.
Use quality jam – A thick, high-quality strawberry jam works best (avoid overly runny jams).
Chill dough if needed – If dough feels too soft to roll, chill for 15 minutes.
Even size matters – Roll dough evenly to ensure consistent baking.
Dust with sugar – For extra elegance, sprinkle cookies lightly with powdered sugar once cooled.
Ingredient Swaps & Variations
Different Jams: Try raspberry, apricot, or blackberry jam.
Nutty Twist: Add finely chopped almonds or walnuts to the dough.
Citrus Kick: Mix in a little lemon zest for a fresh flavor boost.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Chocolate Center: Fill the thumbprints with melted chocolate or Nutella instead of jam.
Serving Suggestions
These cookies are versatile and pair beautifully with:
Afternoon tea or coffee
A holiday cookie tray assortment
Wrapped in cellophane bags for gifts
Served with vanilla ice cream for an indulgent dessert
Make Ahead & Storage Tips
Make Ahead Dough: Roll dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes.
Storing: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature.
Cultural & Historical Notes
Shortbread cookies originated in Scotland, where they were a luxury treat often served at celebrations. The modern jam-filled version, sometimes called “thumbprint cookies” (or Hallongrotta in Sweden), has become a beloved holiday classic around the world.
Frequently Asked Questions (FAQ)
1. Can I use salted butter instead of unsalted? Yes, but reduce the added salt to a pinch.
2. My dough is too crumbly—what should I do? Add 1–2 teaspoons of milk until it comes together smoothly.
3. Can I make these ahead for Christmas cookie trays? Absolutely! Bake, cool, and freeze. Thaw overnight and dust with powdered sugar before serving.
4. Can I use fresh strawberries instead of jam? Not recommended, as fresh fruit releases too much moisture. Stick to jam or preserves.
5. How do I keep the jam from spreading too much? Use a thicker jam, or stir jam with a teaspoon of cornstarch before filling.
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the flour and salt. Set aside.
In a large mixing bowl, beat the softened butter and powdered sugar until light, fluffy, and pale in color (about 2 minutes). Mix in the vanilla extract.
Gradually add the flour mixture to the creamed butter mixture, stirring until a smooth dough forms.
Roll dough into 1-inch balls and place them evenly on the prepared baking sheet.
Use your thumb (or the back of a spoon) to press a small indentation in the center of each dough ball. Fill each well with about 1/2 teaspoon of strawberry jam.
Bake cookies for 12–15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
If cookies spread too much, chill the dough balls for 15–20 minutes before baking.
Handle the dough gently to maintain that classic shortbread texture.
For extra shine, brush baked jam centers with a bit of warmed jelly.
