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.
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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.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love these Soft Strawberry Butter Cookies?
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 look like something you’d find in a high-end bakery.
Ingredients Notes:
- 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. Understanding how pectin helps jam thicken properly can also help you get the perfect texture every time.
- Buttercream: The buttercream is super simple, but beating it until fluffy ensures a light, airy texture that contrasts nicely with the crumbly cookies.
How 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.”
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.
Pro 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!
Storage Options:
Honestly, these cookies store surprisingly well… which is dangerous, because it means you can keep sneaking one every time you open the fridge.
Room temperature: If your kitchen isn’t too warm, you can store the assembled cookies in an airtight container for up to 2 days. Just keep them away from the heat so the buttercream stays nice and fluffy.
Refrigerator: For longer storage, pop them in the fridge. They’ll stay fresh for about 5 days in an airtight container. I like to let them sit at room temp for about 10 minutes before serving so the buttercream softens again.
Freezer: You can freeze the cookies before or after filling:
- Unfilled cookies: freeze up to 2 months
- Filled sandwich cookies: freeze up to 1 month
Place parchment paper between layers so they don’t stick together. Thaw overnight in the fridge or about 1 hour at room temperature.
Make-ahead tip: The dough can be refrigerated for up to 2 days before baking, which makes these perfect for prepping ahead of a busy week or holiday baking day.
Variations and Substitutions:
One of my favorite things about this recipe is how easy it is to tweak depending on what you have in the pantry… or what flavor you’re craving that day.
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Change the jam – Strawberry is classic, but honestly… almost any jam works beautifully:
- Raspberry for a slightly tangy twist
- Apricot for a softer sweetness
- Cherry for a richer flavor
- Lemon curd for something bright and fresh
Add flavor to the dough – Try mixing in:
- ½ teaspoon almond extract
- lemon zest
- orange zest
- vanilla bean paste
It gives the cookies that little “hmm, what is that?!” bakery vibe.
Chocolate version: Dip half of each sandwich cookie in melted chocolate and let it set. It instantly makes them look fancy (minimal effort, maximum effect).
Use store-bought frosting: No time for buttercream? Totally fine. A simple vanilla frosting works perfectly.
Gluten-free option: Swap the flour for a 1:1 gluten-free baking blend with xanthan gum. The texture stays soft and delicate.
Dairy-free option: Use plant-based butter for both the dough and frosting. Just make sure it’s a block-style butter substitute, not spread.
What to Serve with Soft Strawberry Butter Cookies?
These cookies already feel a little special, so I love pairing them with something simple that lets their flavor shine.
Hot drinks:
They’re absolutely perfect with:
- coffee
- cappuccino
- latte
- hot chocolate
- black tea
- chamomile tea
Basically… anything cozy in a mug.
For dessert platters:
Serve them alongside:
- shortbread cookies
- mini brownies
- chocolate truffles
- fresh strawberries
- macarons
It instantly makes your dessert table look elegant (even if everything was super easy to make).
For special occasions:
These cookies are ideal for:
- baby showers
- tea parties
- Valentine’s Day
- Mother’s Day
- holiday cookie boxes
Wrap a few in a small box with parchment paper, and they suddenly feel like a fancy bakery gift.
With ice cream:
Try serving them with vanilla or strawberry ice cream for an extra indulgent treat. Sandwich cookie + ice cream = zero regrets.
Frequently Asked Questions:
Can I use a different type of jam?
Absolutely! These cookies are just as delicious with raspberry, apricot, or even lemon curd. Go with your favorite flavor.
How do I keep my buttercream from melting?
Make sure the cookies are completely cool before adding the buttercream. If your kitchen is warm, you can chill the cookies briefly after piping to help the buttercream hold its shape.
Can I freeze the dough?
Yes. Roll out the dough, place it between sheets of parchment paper, and freeze for up to one month. Thaw it in the fridge before cutting and baking.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Soft Strawberry Butter Cookies
Ingredients
For the Cookie Dough:
- 1 c softened butter
- 1/2 c sugar
- 2 c all-purpose flour
For the Jam Filling:
- 3/4 c strawberry jam use as-is or thicken with 1/2 tbsp of cornstarch, if desired
For the Buttercream:
- 3/4 c butter
- 1 1/2 c 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
Nutrition
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!
