Pin it
My family goes crazy for these buttery strawberry sandwich treats that I whip up whenever we celebrate something special or just feel like baking on weekends. The mix of soft, rich cookies with sweet jam and velvety buttercream creates something that tastes amazing and looks fancy too.
The first batch I ever made vanished in seconds at my daughter's birthday. Now whenever we're having company over, these are my secret weapon dessert.
What You'll Need
- Butter: Go for softened, room temp unsalted butter that's good quality. It should dent when you push it but shouldn't be melty or oily.
- Sugar: Plain white granulated sugar does the trick. Those tiny crystals help trap air when mixed with butter for the right cookie feel.
- Cake flour or regular flour: Cake flour makes them more tender, but regular works fine too. Just make sure you sift it for extra lightness.
- Jam: Pick strawberry jam with real fruit chunks for better taste. Feel free to swap in other berry jams if you want something different.
- Powdered sugar: This mixes into buttercream without any gritty texture. Try to find one without added cornstarch for cleaner flavor.
- Vanilla extract: It's not required but really makes the buttercream taste better. Get the real stuff instead of fake vanilla if you can.
How To Make Them
- Mix butter and sugar:
- Take your time beating these together - at least 3 to 5 minutes until they turn much lighter. This adds air bubbles that make your cookies crisp. Don't try to speed through this part.
- Add the flour:
- Sift flour right into your butter mix so there aren't any clumps. Stir gently with a spatula or your mixer on low just until it comes together. Stirring too much will make tough cookies instead of tender ones.
- Shape your dough:
- Split the dough in half and put each piece between parchment sheets. Roll them out to about 3/16 inch thick, trying to keep the edges even. The parchment stops sticking and makes it easy to chill afterward.
- Get it cold:
- Put your rolled dough sheets on a baking tray in the fridge for 30 minutes. This firms up the butter and lets the dough relax, so your cookies keep their shape and have the right texture.
- Cut them out:
- Take one sheet from the fridge, pull off the top parchment, and dust lightly with flour. Use a 2 inch round cutter for the bottoms, then cut holes in half of them for the tops. Work fast while the dough is still cold.
- Bake them right:
- Put cut cookies on lined baking sheets and bake at 320°F for 12 to 15 minutes. Watch them near the end - you want golden edges but not brown all over. They'll seem a bit soft when you take them out but will get crisp as they cool.
- Put them together:
- Pipe buttercream in a circle on the bottom cookie edge, then carefully press a cookie with a window on top. Drop jam in the middle. The buttercream creates a wall that keeps jam from making cookies soggy.
Pin it
The best part for me is watching how people smile when they spot that pretty jam peeking through the center. My husband always says they remind him of his grandma's cookies but with a fancy modern touch.
Keeping Them Fresh
These gorgeous sandwich treats will stay tasty and crisp for about a week if you store them correctly. Put them in an airtight container with parchment between layers so they don't stick together. Keep them at room temperature instead of in the fridge, since fridge moisture can make them go soft. If they start losing their crunch, you can pop them in a 300°F oven for around 5 minutes, then let them cool completely before eating.
Pin it
Tasty Twists
Strawberry jam makes a classic filling that looks beautiful, but you can switch things up easily. Try using raspberry or blackberry jam for something more zingy, or go with apricot for a gentler sweetness. During Christmas, think about adding a bit of cinnamon to the dough, or mix in some lemon zest for springtime treats. You can also play with different cookie cutter shapes - hearts work great for Valentine's Day while stars add a festive touch for holidays.
Ways To Serve
These fancy cookies deserve to be shown off right. Set them up on a tiered plate for afternoon tea or when friends come over. They taste great with Earl Grey or chamomile tea as a midday snack. For a bigger dessert, serve them next to a scoop of vanilla ice cream or some fresh whipped cream. They also make wonderful gifts - just stack them in a clear bag tied with ribbon for birthdays or thank-you presents.
Frequently Asked Questions
- → How do I make the cookies airy and crisp?
Get soft and crispy cookies by beating the butter and sugar until they turn light and fluffy. This step adds air into the mix, making them lighter.
- → Can I use margarine instead of butter?
Butter works best for both flavor and texture. It gives the cookies their delicious richness that margarine just doesn’t match.
- → Do I need to tweak the jam for the filling?
You can use jam straight from the jar. If you'd rather have it thicker, cook it down with a bit of cornflour first.
- → How do I keep the dough from cracking?
Roll the dough between wax or parchment paper before chilling. It'll stop it from breaking apart and keeps your shapes neat.
- → What’s the easiest way to fill the cookies?
Grab a piping bag for smooth filling. Pipe some buttercream on the edge of one cookie, add jam in the middle, and press another cookie on top.