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Shortbread Cookies with Strawberry Jam Recipe

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3.9 from 85 reviews

Delight in these charming Shortbread Cookies with Jam—perfectly crisp, buttery, and topped with sweet strawberry jelly. This classic treat is simple to make, chilled before baking to hold its shape, and ideal for tea time or gifting.

  • Total Time: 1 hour 32 minutes
  • Yield: 20 servings

Ingredients

Shortbread Dough

  • 1 stick butter, softened (113 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour (120 grams)
  • 1/4 teaspoon salt

Jam Filling

  • 10 teaspoons strawberry jelly (about 50 ml)

Instructions

  1. Prepare the baking sheet and fridge: Line a large baking sheet with a silicone mat to prevent cookies from spreading too much during baking. Make sure you have space in your refrigerator ready for chilling the cookie sheet.
  2. Cream the butter: In a large bowl, add the softened butter and beat on HIGH with an electric mixer until light and fluffy. The butter will lighten in color significantly, turning from yellow to a pale yellow.
  3. Add the sugar: Gradually stream in the granulated sugar while continuing to beat, ensuring it is fully incorporated and the mixture remains creamy.
  4. Mix in the egg and extracts: Beat in the egg, vanilla extract, and almond extract thoroughly until the mixture is well combined and smooth.
  5. Add dry ingredients: Evenly sprinkle the flour and salt over the dough. Mix just until the dough begins to come together; it may seem crumbly but the warmth of your hands will help consolidate it. Scoop 2 teaspoons of dough and roll into balls, placing each on the prepared baking sheet.
  6. Shape the cookies: Dip your pinky finger in flour and gently press it sideways on each dough ball to create half of a heart shape. Repeat with more flour on the opposite side to complete the heart shape on each cookie.
  7. Add the jam: Use a 1/4 teaspoon measure to place jelly on each side of the heart shape, totaling about 1/2 teaspoon of jelly per cookie.
  8. Chill the cookies: Place the baking sheet with the shaped cookies into the refrigerator and chill for one hour. This step helps maintain their shape during baking and should not be skipped.
  9. Bake the cookies: Preheat your oven to 350°F (177°C). Bake the chilled cookies for approximately 12 minutes, or until the edges on the bottom start to turn golden brown.
  10. Cool the cookies: Let the cookies cool completely on the baking pan before removing. This is essential as shortbread is delicate when warm and can break easily.

Notes

  • Using a silicone baking mat prevents the cookies from spreading excessively and helps with easy cleanup.
  • Chilling the dough before baking is crucial to keep the cookie shapes intact and to improve texture.
  • Handle cookies gently after baking as shortbread is fragile when warm.
  • Substitute strawberry jelly with other fruit jams for variation.
  • Ensure butter is softened—not melted—for best texture results.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/shortbread-cookies-with-strawberry-jam-recipe/