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–+ servings

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 25 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 4
Calories 150 kcal

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.

Nutrition

Calories: 150kcal
Keyword Strawberry Butter Cookies
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