Introduction

Strawberry Shortbread Cookies are a delightful treat that combines buttery, tender cookies with a hint of strawberry flavor and colorful sprinkles. Topped with cute chocolate hearts, these cookies are perfect for sharing or brightening up any special occasion.

Fifteen small round treats are arranged on a white cutting board with a white marbled texture under it. Each treat has three visible layers: a base layer covered in dense, tiny red, white, and pink round sprinkles; a middle layer of white or light pink cream showing slightly beneath the sprinkles; and a top layer featuring a smooth heart-shaped candy in the center. The hearts alternate between glossy pink and shiny dark chocolate colors. Small sprinkles are scattered around the treats on the board, adding a playful touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
2/3 cup granulated sugar
1 teaspoon strawberry extract (or strawberry emulsion)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup nonpareil sprinkles
2 cups melting chocolate or candy melts
(optional) Pink oil-based candy coloring

Instructions

Step 1: Prepare the chocolate hearts by melting the chocolate in a small bowl in the microwave at 50% power. If using white chocolate and you want pink hearts, add a few drops of pink oil-based candy coloring. Transfer the melted chocolate into a disposable piping bag.
Step 2: Pipe the chocolate into heart-shaped mold cavities. Tap the mold gently on the counter to remove air bubbles, then refrigerate for 10-15 minutes until firm. Once set, remove the hearts carefully from the mold and place in the freezer while preparing the cookies.
Step 3: Preheat your oven to 350°F and line a baking sheet with parchment paper. Pour the nonpareil sprinkles into a shallow bowl.
Step 4: In the bowl of an electric mixer, cream together the room-temperature butter, granulated sugar, strawberry extract, and vanilla extract until smooth.
Step 5: Add the flour to the creamed mixture and beat just until combined, taking care not to overmix.
Step 6: Using a small scoop (about 1 tablespoon), portion the dough. Roll each scoop into a ball, then roll the dough balls in the nonpareil sprinkles until completely coated.
Step 7: Arrange the sprinkle-coated dough balls on the prepared baking sheet, spacing them about two inches apart. Refrigerate the tray for about 10 minutes to firm up the dough.
Step 8: Bake the cookies for 10-12 minutes, until edges are set but centers remain soft. Remove from the oven.
Step 9: Immediately after baking, place a chilled chocolate heart on top of each warm cookie. The chilled hearts will not melt quickly and will add a lovely decorative touch.
Step 10: Let the cookies cool completely on the baking sheet before transferring to a wire rack or serving.

Tips & Variations

Use pink oil-based coloring instead of water-based to prevent chocolate from seizing.
For extra strawberry flavor, add a teaspoon of freeze-dried strawberry powder to the dough.
Substitute vanilla extract with almond extract for a different flavor twist.
If you don’t have heart molds, use any silicone mold or simply pipe chocolate onto parchment for decoration.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Keep chocolate hearts separate if you plan to add them just before serving. If the cookies soften, gently re-crisp them in a 300°F oven for 3-5 minutes. Avoid refrigerating, as it can make cookies dry.

How to Serve

The image shows several round treats covered in tiny round sprinkles in shades of pink, red, and white. Each treat has a dark chocolate heart placed on top, centered and slightly raised. The treats are inside white boxes decorated with a repeating pattern of red hearts. Pink tissue paper peeks out from the top edges of the boxes, adding a soft texture contrast. The background has a white marbled texture and two boxes with red ribbon handles are blurred in the back. In the front, close-up, you see more treats, some topped with pink chocolate buttons instead of hearts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract if I can’t find strawberry extract?

Yes, regular vanilla extract works fine and will still provide a delicious flavor, though the cookies won’t have the same strawberry note.

How do I prevent the chocolate hearts from melting on the warm cookies?

Chill the chocolate hearts in the freezer before placing them on the hot cookies. This helps them stay firm and keeps your cookies looking neat.