Crispy Strawberry Cookies
🛠 Equipment
- Rolling pin
- Round cookie cutter 6 cm
- Baking sheet
- Parchment paper
- Whisk
- Cooling rack
🛒 Ingredients
| 250 g | All-purpose flour | |
| 125 g | Unsalted butter (cold) | |
| 80 g | Powdered sugar | |
| 1 | Egg | |
| 1 tsp | Vanilla extract | |
| 150 g | Strawberry jam | |
| 100 g | Fresh strawberries | |
| 1 pinch | Salt | |
| 2 tbsp | Granulated sugar (for dusting) |
Preparation
Step 1: Make the shortbread dough
In a large bowl, sift the flour and powdered sugar together. Add the cold butter cut into small cubes and rub it in with your fingertips until the mixture resembles breadcrumbs. Work quickly so the butter doesn’t soften.
Add the beaten egg with vanilla extract and a pinch of salt. Gather the dough into a ball without kneading, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll and cut
Preheat the oven to 180°C (350°F). Lightly flour your work surface and roll out the dough to 4 mm thickness. Using a 6 cm round cookie cutter, cut circles from the dough.
Cut a small circle (or shape) from the center of half the circles — these will be the tops that show the jam. Place all circles on a baking sheet lined with parchment paper.
Step 3: Bake the cookies
Bake for 12 to 15 minutes until lightly golden on the edges. They should remain pale in the center. Halfway through baking, sprinkle the tops (those with the hole) with granulated sugar.
Let cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack for complete cooling. This step is crucial for crispiness.
Step 4: Prepare the strawberry filling
Meanwhile, wash and hull the fresh strawberries, then cut them into small dice. Mix them with the strawberry jam in a bowl. If your jam is too thick, warm it for a few seconds in the microwave.
Taste and adjust sugar if needed. The filling should be fragrant and slightly tart to contrast with the sweet shortbread.
Step 5: Assemble the cookies
Take a whole cookie (without a hole) and place a teaspoon of strawberry filling in the center. Cover with a top cookie (with the hole) and press very lightly to make them stick.
Repeat for all cookies. The jam should peek through the hole of the top cookie for a tempting visual effect.
Step 6: Serve
Arrange the crispy strawberry cookies on a serving plate and dust with powdered sugar. Serve immediately to enjoy the contrast between the crunchy shortbread and the soft strawberry center.
Pair with vanilla tea or a glass of cold milk for a perfect snack. These cookies are also delicious crumbled over fruit salad or vanilla ice cream.
💡 Tips & variations
- The butter must be very cold for a perfect shortbread texture — work it with your fingertips without warming it up.
- For a more intense homemade strawberry jam, reduce it over low heat for 10 minutes before using.
- Let the cookies cool completely on a rack before filling, or the shortbread will absorb the jam and lose its crunch.
- These cookies keep for 3 days in an airtight container in the fridge, separated by parchment paper.
❓ Frequently asked questions
How long does this recipe take?
2h (25 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
