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Strawberry Shortbread Cookies Recipe

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★★★★★

4.6 from 124 reviews

These Strawberry Shortbread Cookies combine a tender, buttery base infused with strawberry and vanilla extracts, rolled in colorful nonpareil sprinkles for a festive look. They are topped with delicate heart-shaped chocolates made from melting chocolate or candy melts, optionally tinted pink for a charming finish. Perfect for special occasions or sweet treats, these cookies offer a delightful balance of fruity flavor, buttery richness, and playful texture.

Ingredients

Scale

For the Chocolate Hearts

  • 2 cups melting chocolate or candy melts
  • Optional: pink oil based candy coloring

For the Cookies

  • 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

Instructions

  1. Prepare the chocolate hearts: Melt the chocolate in a small bowl in the microwave at 50% power. For pink chocolate, add a few drops of pink oil based candy coloring to the melted white chocolate or use pink candy melts. Transfer the melted chocolate into a disposable piping bag.
  2. Fill the molds: Pipe the melted chocolate into heart-shaped mold cavities. Tap the mold gently on the counter to release any trapped air bubbles.
  3. Chill the chocolate: Refrigerate the filled mold for 10-15 minutes until the chocolate is firm. Remove from fridge and carefully pop out the chocolate hearts by turning the mold over and tapping or pressing them out.
  4. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Pour the nonpareil sprinkles into a shallow bowl.
  5. Make the cookie dough: In an electric mixer bowl, cream together the room temperature butter, granulated sugar, vanilla extract, and strawberry extract until smooth and fluffy. Add the all-purpose flour and mix just until combined—avoid overmixing to keep cookies tender.
  6. Shape and coat the cookies: Use a small tablespoon-sized scoop to portion dough. Roll each portion into a ball, then roll the dough ball thoroughly in the nonpareil sprinkles to coat.
  7. Chill the dough balls: Arrange sprinkle-coated dough balls on the prepared baking sheet about 2 inches apart. Refrigerate the baking sheet with the dough balls for about 10 minutes to help maintain shape during baking.
  8. Bake the cookies: Remove the dough balls from the refrigerator and bake for 10-12 minutes in the preheated oven until they are just set and lightly golden on the edges.
  9. Chill the chocolate hearts while baking: Place the prepared chocolate hearts in the freezer during the cookie baking time. This ensures the chocolate stays firm and does not melt when placed on the warm cookies.
  10. Assemble the cookies: Once cookies are baked and still warm, remove chocolate hearts from the freezer and gently press one heart onto the top of each cookie. Allow cookies to cool completely before serving or storing.

Notes

  • Use room temperature butter for easier creaming and a smoother dough.
  • Do not overmix once flour is added to keep cookies tender.
  • Chilling the dough balls before baking helps reduce spreading and keeps the shape intact.
  • Use silicone molds for easy removal of chocolate hearts.
  • Pink oil based candy coloring must be oil-based to avoid seizing the chocolate.
  • Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to a week.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Keywords: strawberry shortbread cookies, shortbread, strawberry cookies, sprinkle cookies, chocolate heart topping, easy cookies, holiday cookies, valentine cookies

Find it online: https://chefmilacook.com/strawberry-shortbread-cookies-recipe/