Description
Strawberry Butter Cookies are light, crisp, and super easy to make. Sandwiched together with jam and buttercream, they create an impressively beautiful batch of cookies perfect for any occasion.
Ingredients
- For the cookie dough:
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups cake or all-purpose flour
- For the jam filling:
- 3/4 cup jam (use as is or thicken with 1/2 tablespoon cornflour)
- For the buttercream:
- 3/4 cup butter
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
1. Beat the butter and sugar for about 3 to 5 minutes until pale, light, and fluffy.
2. Sift the flour into the beaten butter mixture and mix gently to combine, forming a soft dough.
3. Divide dough in half, form into disks, and place between two sheets of parchment or wax paper.
4. Roll each dough piece to 3/16″ (5mm) thickness and refrigerate for 30 minutes.
5. Remove from fridge, peel off parchment, dust lightly with flour, and cut out cookies using a 2″ round cutter.
6. Cut smaller windows out of half the cookies for the tops.
7. Place on baking sheet and bake at 320°F (160°C) for 12 to 15 minutes until golden.
8. Cool cookies completely before assembling.
9. Fill a piping bag with buttercream and pipe around the outer edge of the bottom cookies.
10. Top with cookies with cutout centers and press gently to sandwich.
11. Pipe jam into the center hole of each sandwich cookie.
12. Sprinkle with castor or powdered sugar before serving.
Notes
Use softened butter (not melted) for best texture and flavor. Cake flour yields a lighter cookie, but all-purpose flour works too. To thicken jam, cook with cornflour for a few minutes and let cool before piping to prevent buttercream from melting. Rolling dough between parchment before chilling prevents cracking. Keep an eye on the cookies while baking—they should be golden but still soft. They will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 370
- Sugar: 27g
- Sodium: 195mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 57mg