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Strawberry shortbread sandwich cookies Recipe

Strawberry shortbread sandwich cookies Recipe
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4.9 from 27 reviews

These Strawberry Shortbread Sandwich Cookies combine buttery, tender shortbread with a sweet strawberry jam filling, enhanced by a beautiful dusting of pink strawberry sugar. Perfectly delicate with a hint of vanilla and a tangy fruit flavor, these cookies are ideal for tea time, parties, or any occasion craving a delightful homemade treat.

Ingredients

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Shortbread Dough

  • 2 sticks unsalted butter (at room temperature)
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1/2 teaspoon fine sea salt
  • 2 cups all-purpose flour

Pink Sugar Dusting

  • 1/3 cup powdered sugar
  • 1/4 cup freeze dried strawberries

Filling

  • 1/2 cup strawberry jam

Instructions

  1. Make Dough: In a large bowl or stand mixer, combine the butter and 2/3 cup powdered sugar. Mix on low speed for about 3 minutes until the butter is soft and fluffy. Add vanilla extract and salt, then mix in half of the flour on low speed. Scrape the sides of the bowl and add the remaining flour, mixing until smooth dough forms.
  2. Chill Dough: Divide the dough into two equal pieces. Wrap each piece in cling film or parchment paper, forming a 1-inch (2.5 cm) thick disk. Refrigerate for at least 2 hours or up to 5 days to firm up.
  3. Preheat Oven and Prepare Dough for Baking: Heat oven to 350°F (175°C). Remove one dough disk from refrigerator and let warm for 15 minutes. Roll out between two pieces of parchment to 1/4 inch (6 mm) thickness.
  4. Cut and Chill Cookies: Use a round cookie cutter to cut out circles and place them on a parchment-lined baking sheet with space between each. Refrigerate the cookies while rolling out the second dough disk.
  5. Cut Donut Cut-Outs: Roll out the second disk similarly, cut out circles, then cut a heart or small circle from the center to create donut-shaped cookies. Place these on a second lined baking sheet along with the smaller cut-outs and chill.
  6. Bake First Batch: Bake the first batch of solid circle cookies for 8-10 minutes until golden at edges. Let them set on the baking sheet for 10 minutes before transferring to a plate.
  7. Bake Second Batch: Bake the donut-shaped cookies and smaller cut-outs for 8-10 minutes as well. Let cool on the baking sheet before removing.
  8. Use Leftover Dough: Gather scraps, knead into a disk, chill if necessary, and roll out to cut more cookies, repeating the baking process until all dough is used.
  9. Prepare Pink Sugar: Blend 1/3 cup powdered sugar with 1/4 cup freeze dried strawberries at high speed until a fine pink dust forms. Use a fine mesh sieve to dust the cut-out (donut-shaped) cookies.
  10. Assemble Sandwich Cookies: Spread about a teaspoon of strawberry jam onto the solid round cookie bases. Top with the pink sugar-dusted donut cookies. Store assembled cookies in a covered container at room temperature and consume within 2-3 days.

Notes

  • Make sure the butter is at room temperature for easy mixing and a tender dough.
  • Chilling the dough is crucial to prevent spreading while baking.
  • If you don’t have freeze dried strawberries, finely crush fresh freeze dried raspberries or a strawberry powder substitute.
  • Use fresh or homemade strawberry jam for best flavor; store-bought works well too.
  • Cookies are best enjoyed within 2-3 days to maintain freshness and texture.
  • For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Nutrition

Keywords: Strawberry shortbread cookies, sandwich cookies, homemade cookies, strawberry jam cookies, pink sugar cookies, buttery cookies, shortbread recipe

Find it online: https://platedbyemma.com/strawberry-shortbread-sandwich-cookies-recipe/