Soft Strawberry Butter Cookies – If you’re searching for the perfect treat. These Soft Strawberry Butter Cookies. Are bound to impress! They’re made with a buttery, melt-in-your-mouth dough. And filled with sweet strawberry jam. And fluffy buttercream. These sandwich cookies. Are as delightful to eat. As they are to make. Ideal for afternoon tea, and special occasions. Or as a sweet homemade gift. These cookies will become. A family favorite.
I first made these Soft Strawberry Butter Cookies. As a fun baking project. With my little one. As we sandwiched the cookies. With sweet jam. And piped buttercream. The kitchen filled with delicious aromas. And their excitement grew! My husband. Ever the cookie lover. Couldn’t resist sneaking a few. Before they even. Had a chance to cool. Now, these cookies. Have become a family tradition. Especially when we want something special. And a little fancy. For our dessert spread.
What makes this Soft Strawberry Butter Cookies truly special?
These Soft Strawberry Butter Cookies. Are all about that perfect balance of texture. And flavor. The buttery, soft dough. Makes each bite delicate. While the sweet strawberry jam. And creamy buttercream. Give these cookies. An irresistible, rich flavor. With their adorable “window” cutouts. These cookies not only taste incredible. But also looks like something. You’d find in a high-end bakery.
What You Need To Make This Soft Strawberry Butter Cookies Recipe?
Butter: The key to perfect, soft butter cookies. Is using softened butter. It should be soft enough. To blend easily. But still hold its shape. I recommend taking the butter. Out of the fridge. About 30 minutes before starting to bake.
Flour: You can use either cake. Or all-purpose flour. Cake flour will give a softer, more delicate texture. While all-purpose flour. Adds a little more structure. Make sure to sift it. To avoid lumps!
Strawberry Jam: If you prefer a firmer consistency for the jam. You can reduce it on the stove. With a little cornstarch. It prevents the jam. From running out of the cookies. Making them even prettier. And easier to eat.
Buttercream: The buttercream is super simple. But beating it until fluffy. Ensures a light, airy texture. That contrasts nicely. With the crumbly cookies.
Steps To Make Soft Strawberry Butter Cookies:
Step 1: Start by creaming the butter. And sugar together. Until it’s pale, light, and fluffy. This should take about 3-5 minutes. With a mixer.
Step 2: Sift your flour. Into the butter mixture. Gently stirring it. Until everything comes together. Into a soft dough.
Step 3: Divide your dough. Into two disks. And roll them out between parchment paper. To a nice 5mm thickness. Pop them in the fridge. For about 30 minutes to chill.
Step 4: Once chilled. Peel off the parchment. And dust the dough lightly with flour. Cut out rounds. With a cookie cutter. This will be the bottom part of your cookies. For the top part. Use a smaller cutter. Or nozzle. To create a cute “window.”
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Step 5: Bake these beauties. At 320°F for 12-15 minutes. Until they’re a light golden brown.
Step 6: While your cookies cool. Whip up your buttercream! Beat butter for about 2 minutes. Then slowly add the powdered sugar. Keep beating. Until you’ve got a smooth, creamy consistency. Add a touch of vanilla. For an extra flavor boost.
Step 7: Once your cookies are cool. Pipe a ring of buttercream. On the bottom part of each cookie. And then sandwich them. With the tops.
Step 8: For the jam. You can either use it as-is. Or thicken it on the stove. With a bit of cornstarch. For a firmer consistency. Pipe the jam. Into the centers of your cookie sandwiches.
Step 9: Dust with powdered sugar. And you’re ready to serve! Enjoy these little bursts of sweetness.
Tip:
When making these soft strawberry butter cookies. The key is chilling the dough. Not only does this prevent spreading in the oven. But it also makes the cookies. Easier to handle. And cut out cleanly. After rolling out your dough. Don’t skip the 30-minute chill in the fridge. This little step ensures that your cookies. Will hold their beautiful shape. And bake to perfection. If you find the buttercream too soft for piping. Refrigerate it for a few minutes. To firm it up. Before sandwiching your cookies!
Frequently Asked Questions:
Can I use a different type of jam?
Absolutely! These cookies would be just as delicious. With raspberry, and apricot. Or even lemon curd. Pick your favorite!
How do I keep my buttercream from melting?
Make sure your cookies have cooled completely. Before adding the buttercream. If you’re working in a warm kitchen. Chill your cookies after piping.
Can I freeze the dough?
Yes, you can. Roll out the dough. Place it between sheets of parchment paper. And freeze it. For up to a month. Just thaw before cutting. And baking.
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Planning to try this recipe soon? Pin it for a quick find later!
Soft Strawberry Butter Cookies
Ingredients
For the Cookie Dough:
- 1 c of softened butter
- 1/2 c sugar
- 2 c of cake or all-purpose flour
For the Jam Filling:
- 3/4 c of strawberry jam use as-is or thicken with 1/2 tbsp of cornstarch, if desired
For the Buttercream:
- 3/4 c of butter
- 1 1/2 c of powdered sugar
- 1/2 tsp vanilla extract optional
Instructions
Make the Dough:
- In a large bowl. Beat the softened butter and sugar together. For about 3-5 minutes. Until the mixture. Turns pale, light, and fluffy.
- Sift the flour. Into the butter-sugar mixture. And gently fold to create. A soft, smooth dough.
Rolling Out the Dough:
- Divide the dough. Into two equal parts. And form each into a disk. Place each disk. Between two large sheets of parchment. Or wax paper.
- Using a rolling pin. Roll each piece of dough. To about 3/16 inch (5mm) thick.
Chill the Dough:
- Transfer the rolled dough. Still between the sheets of parchment. Onto a baking sheet. Or cutting board. And refrigerate for 30 minutes. To firm up.
Cut the Dough:
- Once chilled. Remove the dough. From the refrigerator. And peel away. The top layer of parchment paper. Lightly dust the dough. With flour.
- Use a 2-inch round cookie cutter. To cut out the bottom layer of cookies. For the top layer. Use a smaller round cookie cutter. Or piping nozzle. To create a window. In the center of half the cookies.
Bake:
- Place the cut-out cookie shapes. On a baking sheet. And bake in a preheated oven. At 320°F (160°C). For 12-15 minutes. Or until they are golden brown.
Assemble the Cookies:
- Fill a piping bag (or a disposable plastic bag. With a snipped tip). With the buttercream frosting. Carefully pipe the frosting. Around the edges. Of the bottom cookie layers.
- Place the top cookie layers (with the cut-out windows). Over the frosted bottoms. Gently pressing. To form a sandwich.
- Fill another piping bag with jam. And pipe it. Into the center of each cookie. Sprinkle powdered sugar. Over the top. For a finishing touch.
Optional: Thicken the Jam
- If you prefer. A thicker jam filling. Heat the jam. In a small saucepan. On medium heat. For about 1 minute. Until it becomes liquid.
- Mix in 1/2 tablespoon of cornstarch. And whisk continuously for 4 minutes. Until the jam thickens. Allow it to cool. Before piping onto the cookies. To avoid melting the buttercream.
Make the Buttercream:
- In a bowl. Beat the butter (or shortening). For 2 minutes. Until fluffy. Gradually add the powdered sugar. And continue beating. Until the mixture becomes smooth, and creamy. And fully combined.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
