Strawberry Shortbread Cookies

Strawberry Shortbread Cookies

Fairhaven Mill2/13/24

 As Valentine's Day approaches, why not add a sprinkle of love to your celebration with these irresistible Strawberry Shortbread Cookies? Share these delightful treats with your loved one and let them know just how much they mean to you!


For the Shortbread Cookies

  • 180g Fairhaven Mill Organic All-Purpose White Flour
  • 60g Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract (optional)
  • 125 g Butter, unsalted
  • 1/4 tsp Salt

For the Icing

  • 110g Powdered Sugar
  • 2 Strawberries, mashed with a fork
  • 1 tsp Butter, Melted


  • 150g Strawberry Jam


For the Shortbread Cookies:

  1. In a medium bowl, cream together room temperature butter, sugar, vanilla & almond extract.
  2. Add the flour into the wet ingredients. Dough will be ready when it starts to clump in the center of the bowl
  3. With your hands, bring the dough together into a dough bowl and then press it into a disc shape
  4. On a lightly floured surface, roll out the shortbread dough to 1/4" thick
  5. With your heart-shaped cookie cutter, cut out the cookie shapes
  6. Place onto parchment paper on a baking sheet and bake at 350° until the edges are golden brown
  7. Let cookies cool

For the Icing

  1. In a small bowl, combine the powdered sugar, mashed strawberries, & melted butter and stir until smooth
  2. Depending on the juiciness of the strawberries, you may need to add milk to the icing mixture to get a smooth consistency
  3. Add jam to the top-side of half of the cookies and
  4. With the other half of the cookies, dip the top-side of the cookies into icing. Let excess icing drip into the bowl
  5. Place the cookie with icing on top of the cookie with jam
  6. Let cookies chill for approximately 1 hour to let icing set
  7. Enjoy!

Happy Baking!