These Strawberry Butter Cookies are the perfect combination of buttery goodness and fruity sweetness. The tender, melt-in-your-mouth cookies are made from a simple dough and sandwiched together with a layer of sweet strawberry jam and a smooth buttercream. Whether you’re serving these at a party, gifting them to friends, or enjoying them with a cup of tea, these cookies are sure to be a hit. Let’s get baking!
Ingredients
For the Cookie Dough:
- 1 cup butter, softened (see Note 1)
- ½ cup sugar
- 2 cups cake flour or all-purpose flour (see Note 2)
For the Jam Filling:
- ¾ cup strawberry jam (use as is or thicken with ½ tablespoon cornflour, if preferred – see Note 3)
For the Buttercream:
- ¾ cup butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract (optional)
Instructions
1. Make the Cookie Dough:
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper and set it aside for later use.
- In a large mixing bowl, cream together 1 cup of softened butter and ½ cup of sugar until light and fluffy, about 2-3 minutes.
- Gradually add the 2 cups of flour, mixing until a soft dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it is manageable.
2. Shape and Bake the Cookies:
- Prepare a baking sheet by covering it with parchment paper and set it aside for later use.
- Using the back of a spoon or your thumb, gently press down the center of each ball to create a small indentation.
- Place in the preheated oven and bake for 12-15 minutes, or until the edges turn a light golden color. Take them out and allow the cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool entirely.
3. Prepare the Jam Filling:
- If you prefer a thicker jam filling, combine ¾ cup of strawberry jam with ½ tablespoon of cornflour in a small saucepan. Heat over medium-low heat, stirring constantly until the jam thickens, about 2-3 minutes.
- If using the jam as is, simply set it aside until the cookies are ready to be filled.
4. Make the Buttercream:
- In a mixing bowl, beat ¾ cup of softened butter until creamy.
- Gradually add 1½ cups of powdered sugar, beating on low speed until incorporated. Increase the speed and beat until light and fluffy, about 2-3 minutes.
- Add ½ teaspoon of vanilla extract (if using) and mix until well combined.
5. Assemble the Cookies:
- Pair the cooled cookies based on similar sizes. Spread a small amount of strawberry jam on the bottom of one cookie from each pair.
- Pipe or spread a small amount of buttercream onto the bottom of the other cookie in each pair.
- Gently sandwich the two cookies together, with the jam and buttercream meeting in the middle.
6. Serve and Store:
- Arrange the assembled Strawberry Butter Cookies on a serving plate.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
These Strawberry Butter Cookies are as delicious as they are beautiful. The buttery, tender cookies, paired with the sweet jam and rich buttercream, create a delightful treat that’s perfect for any occasion. Whether you’re serving them at a gathering or enjoying them with a cup of tea, these cookies are sure to bring a smile to anyone who tries them. Happy baking!
Notes:
- Butter: Make sure the butter is softened to room temperature for both the cookie dough and the buttercream. This will ensure a smooth texture and easy mixing.
- Flour: You can use either cake flour for a more tender cookie or all-purpose flour for a slightly sturdier texture.
- Jam: If you prefer a thicker filling, you can thicken the jam with cornflour. Alternatively, you can use any other fruit jam of your choice.
Strawberry Butter Cookies with Jam Filling and Buttercream
These Strawberry Butter Cookies are a delightfultreat, featuring buttery, tender cookies sandwiched together with a sweetstrawberry jam filling and a luscious buttercream. Perfect for tea time,special occasions, or as a sweet indulgence, these cookies offer amelt-in-your-mouth texture with a burst of fruity flavor.
Ingredients
- 1 cup butter softened (see Note 1)
- ½ cup sugar
- 2 cups cake flour or all-purpose flour see Note 2
- ¾ cup strawberry jam use as is or thicken with ½ tablespoon cornflour, if preferred – see Note 3• ¾ cup butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract optional
Instructions
Make the Cookie Dough:
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper and set it aside for later use.
- In a large mixing bowl, cream together 1 cup of softened butter and ½ cup of sugar until light and fluffy, about 2-3 minutes.
- Gradually add the 2 cups of flour, mixing until a soft dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it is manageable.
Shape and Bake the Cookies:
- Prepare a baking sheet by covering it with parchment paper and set it aside for later use.
- Using the back of a spoon or your thumb, gently press down the center of each ball to create a small indentation.
Prepare the Jam Filling:
- If you prefer a thicker jam filling, combine ¾ cup of strawberry jam with ½ tablespoon of cornflour in a small saucepan. Heat over medium-low heat, stirring constantly until the jam thickens, about 2-3 minutes.
- If using the jam as is, simply set it aside until the cookies are ready to be filled.
Make the Buttercream:
- In a mixing bowl, beat ¾ cup of softened butter until creamy.
- Gradually add 1½ cups of powdered sugar, beating on low speed until incorporated. Increase the speed and beat until light and fluffy, about 2-3 minutes.
- Add ½ teaspoon of vanilla extract (if using) and mix until well combined.
Assemble the Cookies:
- Pair the cooled cookies based on similar sizes. Spread a small amount of strawberry jam on the bottom of one cookie from each pair.
- Pipe or spread a small amount of buttercream onto the bottom of the other cookie in each pair.
- Gently sandwich the two cookies together, with the jam and buttercream meeting in the middle.
Serve and Store:
- Arrange the assembled Strawberry Butter Cookies on a serving plate.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes:
- Butter: Make sure the butter is softened to room temperature for both the cookie dough and the buttercream. This will ensure a smooth texture and easy mixing.
- Flour: You can use either cake flour for a more tender cookie or all-purpose flour for a slightly sturdier texture.
- Jam: If you prefer a thicker filling, you can thicken the jam with cornflour. Alternatively, you can use any other fruit jam of your choice.