These Strawberry Shortbread Cookies are buttery, tender, and melt-in-your-mouth delicious. With a sweet dollop of strawberry jam nestled into each thumbprint, they combine classic shortbread richness with fruity brightness. Perfect for afternoon tea, holiday cookie trays, or a cozy treat any day of the week.
Why You’ll Love This Recipe
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Classic shortbread texture: crisp, buttery, and delicate
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Uses pantry-friendly ingredients
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Easy to customize with different jam flavors
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Ideal for gifting, entertaining, and holiday trays
Ingredients Breakdown
Dry Ingredients:
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2 cups all-purpose flour – The base for a soft, tender cookie.
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1/4 teaspoon salt – Enhances overall flavor and balances sweetness.
Wet Ingredients:
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1 cup unsalted butter, softened – Adds richness and that classic shortbread texture.
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1/2 cup powdered sugar – Creates a smooth, delicate sweetness and softer crumb.
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1 teaspoon vanilla extract – Provides warm, aromatic flavor depth.
Filling:
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1/2 cup strawberry jam – Offers a fruity, tangy contrast to the buttery cookie. Use seedless or homemade for best results.
Tips and Tricks
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Don’t overbake: The cookies should remain pale with just slightly golden edges.
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Use high-quality jam for the best flavor and texture.
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Make-ahead tip: Freeze unbaked dough balls and jam them just before baking.
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For a neater look, use a piping bag to fill the jam.
Variations and Customizations
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Swap in raspberry, apricot, or lemon curd for different flavor profiles.
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Add a lemon zest twist to the dough for brightness.
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Drizzle cooled cookies with a simple glaze made from powdered sugar and milk for extra sweetness.
Storage Instructions
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezing: Freeze baked cookies for up to 2 months; thaw at room temperature.
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Refrigeration is not necessary and may alter the texture.
Popular Questions
Can I use salted butter instead of unsalted?
Yes, just omit the added salt in the recipe.
Why did my cookies spread too much?
Make sure your butter is just softened—not melted—and chill the dough slightly if it’s too warm.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for a gluten-free version.