Strawberry Butter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups of cake or all-purpose flour
02 -
½ cup granulated sugar
03 -
1 cup of softened butter
→ Jam Filling
04 -
½ tablespoon cornstarch (optional)
05 -
¾ cup of your favorite jam
→ Buttercream
06 -
1 ½ cups icing sugar
07 -
¾ cup unsalted butter
08 -
Optional: ½ teaspoon vanilla extract
# Instructions:
01 -
Cream the sugar and butter together for a few minutes until creamy and light in color. Gently fold in sifted flour to create a dough with a soft texture.
02 -
Place the rolled-out dough (between sheets of baking paper) in the fridge for half an hour to firm up.
03 -
Roll disks of dough between parchment sheets to about 5mm thick. Use a 2-inch cutter for base shapes and smaller cutters to create window cut-outs for tops.
04 -
Once chilled, take the dough out, remove the parchment carefully, lightly dust with flour, and cut out cookie shapes.
05 -
Bake the cookies at 160°C (320°F) for about 12-15 minutes. Keep an eye on them so they turn golden without overcooking.
06 -
Whisk butter in a bowl for 2 minutes until creamy. Slowly add powdered sugar while mixing until the texture is smooth. Add vanilla if you'd like.
07 -
Pipe a ring of buttercream onto the bottom half of cookies. Gently press a cut-out top cookie onto the buttercream edge to create a sandwich.
08 -
Spoon or pipe jam into the window of each cookie. Dust powdered sugar over everything before eating.
09 -
Heat the jam on medium for a minute, stir in cornstarch, and cook for another 4 minutes. Let it cool before you use it.
# Notes:
01 -
Softened butter is the best choice here. Avoid melted butter, as it won't work the same.
02 -
For a better crumb, cake flour is ideal, but if you only have all-purpose, that works too.
03 -
Letting rolled dough chill keeps it from breaking while cutting.
04 -
Stay close to the oven, so you don't accidentally bake the cookies too long.