Soft Strawberry Butter Cookies
Soft Strawberry Butter Cookies are delicate. Melt-in-your-mouth sandwich cookies. Filled with strawberry jam. And creamy buttercream. These cookies are perfect for any occasion—from afternoon tea. To a sweet gift for a loved one. With their soft, buttery texture. And hint of fresh strawberry. They are the perfect treat. For those who love both simplicity and elegance. In their desserts.
15 Servings
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
To make these cookies gluten-free. Simply swap the regular flour. For a gluten-free all-purpose blend. I recommend using one that contains xanthan gum. To help hold the dough together. Keeping the cookies soft and light. Make sure your other ingredients, like cornstarch and jam. Are certified gluten-free as well. The result will be just as delicious—soft, buttery cookies. With the perfect strawberry filling—without the gluten!