Soft and Sweet Strawberry Sandwich cookies
By Rebecca St.Clair
These strawberry sandwich cookies are the epitome of sweetness and sunny summer flavour. Soft, melt-in-your-mouth cookies sandwiched with a rich strawberry cream filling, creating the perfect blissful bite. Their vibrant colour and irresistible flavour make them a standout treat for any occasion.
The perfect balance of tender cookie and bright fruity sweetness. Ideal for tea time or as a fun addition to any lunch box! Use festive cookie cutters to make these the perfect cookie treat for any occasion, like Valentine’s day, Easter, or a rustic summer garden party.
Why You’ll Love This Recipe
Simple ingredients – Made with only a handful of simple ingredients that you probably already have on hand.
No spread – Perfect no spread sugar cookies that you can use with cookie cutters.
Full of flavour – Intense bright and fruity strawberry in the cookie and the icing.
Kid approved – This recipe is fun for the whole family to make and enjoy!
Storage
This recipe makes a big batch of cookies, perfect for storing and snacking on, or packing in lunches, all week! So let’s make sure to store them properly so they stay as fresh as the day you made them!
Room temperature
These strawberry sandwich cookies store well in a sealed container at room temperature for up to 1 week.
You can also store these in a sealed container in the fridge, just make sure to remove them about 30 minutes before you want to serve them. For the perfect tender cookie and smooth filling.
Freezer
Strawberry sandwich cookies freeze extremely well. For best results freeze the sandwich cookies unfilled, in an airtight container. Remove them about an hour before needed and layer on fresh filling.
You can also store these cookies filled. Store the cookies in an airtight container and freeze for up to 3 months.
Cookie dough can be frozen unbaked,
- Form the dough into a disk.
- Wrap the dough completely in plastic wrap.
- Place in a large freezer bag.
- Store in the freezer for up to 3 months.
Decorating Strawberry sugar cookies
Not a fan of sandwich cookies? NO problem! These cookies can be used just like any other sugar cookie.
Royal Icing
When I made these cookies, I made half with royal icing and the other half I turned into sandwich cookies. Royal icing, is easy to decorate with, when it is wet. It will set hard after 24 hours. Royal icing is made with egg white, icing sugar, and water. You can either make it with liquid egg whites or meringue powder.
Royal icing will remain soft and liquid if kept sealed, (like in a piping bag). When exposed to the air it will start to solidify and form a dry crust. So, if you are leaving it in a bowl, make sure to cover the icing with plastic wrap, or place a damp cloth over top of the bowl. It will dry hard after 24 hours.
If you want to decorate your sugar cookies with sprinkles or decorating sugar. Make sure to apply these when the royal icing is still wet.
See the end of this post for my go-to royal icing recipe.
Filling options for strawberry sandwich cookies
Buttercream
Vanilla Buttercream – This classic simple icing is the perfect accompaniment for these flavourful cookies.
Strawberry Buttercream – Add an intense boost of strawberry flavour with fresh strawberry buttercream. This is my favourite option! (Recipe at the bottom of this post!)
Cream Cheese Icing – This tangy sweet icing is the perfect pairing for this classic strawberry cookie.
Common problems
My sugar cookies are spreading!
When you are using cookie cutters to make cookies, you want them to remain the same shape after baking. These cookies spread very minimally, however, if you find your cookies spread,
- Reduce the amount of baking powder. This ingredients is what makes baked goods rise.
- Chill dough cutouts before baking. Place the uncooked sugar cookies in the freezer for 20-30 minutes before they go in the oven.
Ingredients
Butter – Adds richness and is needed to cream with the sugar for a light and fluffy batter.
Sugar – Adds sweetness and flavour and is used to cream together with the butter to create bulk and fluffiness in the cookies.
Eggs – Adds richness and helps hold the dough together.
Vanilla – Flavour
Salt – Adds flavour and balances out the sugar.
Baking powder – A leavener that helps the dough to puff up in the oven.
Flour – Basic all-purpose flour is used to make this recipe.
Strawberry jam – For flavour and a pop of colour.
How to make Strawberry sugar cookies
Method
- In the bowl of a stand mixer with the paddle attachment, or a large bowl with beaters, cream 1 cup butter and 1 ¾ sugar together, until it is light and fluffy.
- Beat in 1/3 cup strawberry jam or jelly.
- Add in 2 eggs, one at a time, and beat after each addition.
- Mix in 1 teaspoon of vanilla extract and a few drops of red food colouring, if desired.
5. Sprinkle in 1 teaspoon baking powder and 1 teaspoon of salt. Mix to combine.
6. Add in 4 cups all-purpose flour and mix just until the dough comes together. The cookies will be more tender with less working of the dough.
7. Split the dough in two and form each into a round disk. Wrap each in plastic wrap and chill in the refrigerator for 1 hour.
8. Preheat the oven to 350 °F (180 °C).
9. Remove from the plastic and roll out on a lightly floured countertop. Make sure to turn and flip the dough, as you are rolling. Apply more flour, as needed, to stop the dough from sticking to the counter or the rolling pin. The dough should be about ½-cm. thickness.
10. Cut out shapes with cookie cutters. Collect the unused dough back together and reroll. Continue to do this, until all of the dough is used up.
11. Place the cookie dough cutouts onto lined baking sheets.
12. Bake for 10-12 minutes or until fully baked and set. The edges should just start to colour.
13. Let the cookies cool on the baking sheet for 5 minutes. Then, remove to a wire rack to cool completely before filling or decorating.
Soft and Tender Strawberry Sandwich Cookies
Warm sunny strawberry flavour packed inside soft and tender sugar cookies. Perfect for filling with creamy strawberry buttercream!
Ingredients
Cookies
- 1 cup unsalted butter, softened 225 g
- 1 ¾ cup white sugar 350 g
- 1/3 cup strawberry jam or jelly 80 ml
- 1 teaspoon vanilla extract 5 ml
- 2 eggs
- 1 teaspoon baking powder 5 g
- 1 teaspoon salt 5 g
- 4 cups all-purpose flour 600 g
- A few drops, red food colouring (optional)
Icing
- 3-4 Fresh ripe strawberries
- 1 cup softened butter 225 g
- 6 cups powdered sugar 780 g
- 1 teaspoon vanilla 5 ml
- ¼ teaspoon salt 1 g
Instructions
- In the bowl of a stand mixer with the paddle attachment, or a large bowl with beaters, cream the butter and sugar together, until it is light and fluffy.
- Beat in the strawberry jam or jelly.
- Add in the eggs, one at a time, and beat after each addition.
- Mix in the vanilla extract and a few drops of red food colouring, if desired.
- Sprinkle in the baking powder and salt. Mix to combine.
- Add in the flour and mix just until the dough comes together. The cookies will be more tender with less working of the dough.
- Split the dough in two and form each into a round disk. Wrap each in plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 °F (180 °C).
- Remove from the plastic and roll out on a lightly floured countertop. Make sure to turn and flip the dough, as you are rolling. Apply more flour, as needed, to stop the dough from sticking to the counter or the rolling pin. The dough should be about ½-cm. thickness.
- Cut out shapes with cookie cutters. Collect the unused dough back together and reroll. Continue to do this, until all of the dough is used up.
- Place the cookie dough cutouts onto lined baking sheets.
- Bake for 10-12 minutes or until fully baked and set. The edges should just start to colour.
- Let the cookies cool on the baking sheet for 5 minutes. Then, remove to a wire rack to cool completely before filling or decorating.
For the icing
- Cut 4-6 strawberries and mash or purée until smooth.
- In the bowl of a stand mixer or in a large bowl with beaters, beat the butter until light and creamy.
- Beat in the powdered sugar, salt, and vanilla.
- Add in the strawberry purée and beat for a few minutes until very light and creamy.
- Either spread or use a piping bag to sandwich the cookies together.
Notes
Skip the strawberry icing and sandwich or decorate these cookies with your favourite icing!
Nutrition Information
Yield
40Serving Size
1Amount Per Serving Calories 162Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 77mgCarbohydrates 26gFiber 1gSugar 12gProtein 2g
Nutrition information isn’t always accurate.
How to make Strawberry Buttercream
Ingredients
3-4 Fresh ripe strawberries
1 cup softened butter 225 g
6 cups powdered sugar 780 g
1 teaspoon vanilla 5 ml
¼ teaspoon salt 1 g
Method
- Cut 4-6 strawberries and mash or purée until smooth.
- In the bowl of a stand mixer or in a large bowl with beaters, beat the butter until light and creamy.
- Beat in the powdered sugar, salt, and vanilla.
4. Add in the strawberry purée and beat for a few minutes until very light and creamy.
5. Either spread or use a piping bag to sandwich the cookies together.
Royal Icing
Ingredients
- 2 lbs. of icing sugar
- 5 Tablespoons meringue powder
- ⅔ cup warm water. You may need more or less to reach the proper consistency
Instructions
- In the bowl of the stand mixer, with the paddle attachment, add the sugar and the meringue powder.
- Mix to combine and break up any lumps.
- Add the water and mix on low until the icing starts to come together.
- Turn the mixer up to medium and beat for 4-5 mins, or until light and fluffy and holds a stiff peak. (You may need to add more water to reach the desired consistency for the piping.)
- Keep your icing covered, either with cling-film or a damp cloth, when not in use, or it will start to dry and set.
- The stiff consistency is perfect for making things like royal icing flowers or piping 3 dimensional designs.
- For the consistency for writing or piping borders, the consistency should be similar to mayonnaise. (You gradually add water to the icing until this is reached.)
- For flood consistency, (this is the main inside icing you will be filling the cookie with), add water gradually, until you have a runny honey consistency.
Looking for some more cookie recipes? Hop over here!
Join the vintage living community and gain access to the free printables library! Receive emails that you’ll love and recipes straight to your inbox!
2 Comments