These Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe combine the tender crumb of buttery cookies with a luscious swirl of sweet strawberry jam and silky buttercream. Imagine biting into a soft, pillowy cookie that melts in your mouth, revealing a burst of fresh berry flavor perfectly balanced by creamy frosting. This recipe is a true celebration of classic flavors presented in an irresistibly tender sandwich cookie form that will have you reaching for “just one more” in no time.
Ingredients You’ll Need
Creating the perfect Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe relies on simple, accessible ingredients that each play a key role. From the softness of the butter to the sweet brightness of the jam, these essentials ensure every bite delivers exceptional flavor and a delightful texture.
- Butter (1 cup, softened): Provides rich flavor and tender texture critical for soft cookies.
- Sugar (½ cup): Sweetens the cookie dough and helps with lightness.
- Cake or All-Purpose Flour (2 cups): Forms the base of the dough; cake flour will give an even softer crumb.
- Vanilla Extract (½ teaspoon, optional): Adds warm, aromatic notes that enhance overall flavor.
- Strawberry Jam (¾ cup): The star ingredient for a fruity, sweet filling bursting with strawberry goodness.
- Butter (¾ cup for filling): The main ingredient for luscious, creamy buttercream filling.
- Powdered Sugar (1 ½ cups for filling): Ensures smooth and sweet buttercream without graininess.
- Additional caster or powdered sugar (for dusting): Adds an elegant finishing touch and a hint of extra sweetness.
How to Make Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe
Step 1: Cream the Butter and Sugar
Begin by beating together the softened butter and sugar for 3 to 5 minutes until the mixture is pale, light, and fluffy. This step is essential because it incorporates air into the dough, yielding soft, tender cookies that practically melt in your mouth.
Step 2: Incorporate the Flour
Next, sift the flour into the butter mixture to avoid lumps and gently fold it in just until combined. Be careful not to overmix here; we want to keep the dough soft, not tough. The resulting consistency should be delicate yet workable, ready to roll out smoothly.
Step 3: Shape and Chill the Dough
Divide the dough into two equal halves and form each half into a disk. Roll each disk out to about 3/16 inch (5mm) thickness on parchment paper. Chill the dough on a baking sheet in the refrigerator for 30 minutes—this helps the cookies hold their shape and develops the texture.
Step 4: Cut and Bake the Cookies
Peel away the top parchment layer and lightly dust the dough with flour to prevent sticking. Use a 2-inch round cookie cutter to cut out evenly sized cookies. Bake these on a sheet at 320°F (160°C) for 12 to 15 minutes until they are a gentle golden brown, ensuring soft edges and a tender crumb.
Step 5: Prepare the Buttercream Filling
While the cookies cool, whip together ¾ cup butter and 1 ½ cups powdered sugar until smooth and creamy. This buttercream will be dreamy and luscious—perfect for piping onto the cooled cookies. If you want, add a splash of vanilla extract here for an extra layer of flavor.
Step 6: Assemble the Sandwich Cookies
Fill a piping bag with the buttercream and snip the tip. Pipe a ring of buttercream around the edge of each bottom cookie. Then, pipe a generous dollop of strawberry jam into the center. Gently sandwich with an unfilled cookie on top. This technique keeps the jam from oozing out and makes every bite perfectly balanced.
Step 7: Final Touches
For that irresistible bakery look and a hint of added sweetness, sprinkle caster or powdered sugar lightly over each finished cookie. This subtle dusting adds a charming presentation and a whisper of extra decadence.
How to Serve Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe
Garnishes
Enhance your cookie platter by garnishing with fresh sliced strawberries or a light drizzle of melted white chocolate. These visual and flavor boosts complement the strawberry jam and add freshness that makes your homemade cookies look stunning at any gathering.
Side Dishes
Pair these cookies with a hot cup of tea or a rich, full-bodied coffee to balance the sweetness beautifully. They also make a delightful companion to a scoop of vanilla bean ice cream, turning your cookie break into a mini dessert feast.
Creative Ways to Present
Try stacking the Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe on a tiered serving plate for a charming afternoon tea atmosphere. Wrapping them individually in parchment and tying with a ribbon makes for adorable gift ideas or party favors that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days. The soft texture and bright flavors hold up well, making them perfect for enjoying over the next couple of days without losing freshness.
Freezing
You can freeze the baked cookies without filling for up to one month. To freeze the assembled Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe, wrap each cookie tightly in plastic wrap and place them in a freezer-safe container to prevent freezer burn.
Reheating
Allow frozen cookies to thaw at room temperature before serving. They are best enjoyed fresh, so avoid reheating after assembly to keep the buttercream from melting and the jam from becoming runny.
FAQs
Can I use store-bought jam for the filling?
Absolutely! Store-bought strawberry jam works wonderfully and saves time, though homemade jam adds a lovely personal touch if you have it.
What if I don’t have cake flour?
All-purpose flour works fine in this recipe. For a softer cookie, you can replace two tablespoons of each cup of all-purpose flour with cornstarch as a cake flour substitute.
How do I keep the cookies soft and not crispy?
Chilling the dough before baking and not overbaking are the keys to soft, tender cookies. Remove them from the oven as soon as they turn a gentle golden color rather than a deep brown.
Can I make this recipe dairy-free?
Yes, by substituting the butter with a high-quality non-dairy butter or margarine, you can make these cookies accessible to those avoiding dairy, though texture and flavor may vary slightly.
Is there a way to make the buttercream less sweet?
You can reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness, but keep in mind it may affect piping consistency.
Final Thoughts
It’s hard to resist the charm of Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe—one bite delivers buttery softness combined with luscious jam and creamy filling that feels like a warm hug. Whether you’re baking for a special occasion or a simple treat to brighten your day, this recipe is guaranteed to impress and satisfy. So roll up your sleeves and dive into making this delightful classic that you’ll want to share again and again.
Print
Soft Strawberry Jam Sandwich Cookies with Buttercream Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Deliciously Soft Strawberry Butter Cookies are a delightful treat featuring a light, fluffy butter cookie base sandwiched with creamy buttercream and sweet strawberry jam. Baked to golden perfection and dusted with powdered sugar, these cookies offer a perfect balance of rich buttery flavor and fruity sweetness that you’ll crave for any occasion.
Ingredients
Cookie Dough
- 1 cup Butter (softened)
- ½ cup Sugar
- 2 cups Cake or All-Purpose Flour
- ½ teaspoon Vanilla Extract (optional)
Buttercream Filling
- ¾ cup Butter
- 1 ½ cups Powdered Sugar
Additional Filling and Topping
- ¾ cup Strawberry Jam
- Powdered Sugar or Caster Sugar for dusting
Instructions
- Beat the Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together for 3 to 5 minutes until the mixture becomes pale, light, and fluffy, which helps create a tender cookie texture.
- Combine with Flour: Sift the cake or all-purpose flour into the butter and sugar mixture. Gently fold the flour in to form a soft dough, taking care not to overmix to maintain tenderness.
- Form Dough Disks: Divide the dough evenly into two halves and shape each into a disk. This makes rolling easier and more uniform.
- Roll Out Dough: On parchment paper, roll each dough disk to a thickness of about 3/16 inch (5 mm) with a rolling pin for evenly baked cookies.
- Chill the Dough: Place the rolled dough sheets on a baking sheet or cutting board and chill them in the refrigerator for 30 minutes to firm up, which helps in cutting clean shapes and prevents spreading.
- Prepare Dough for Cutting: Remove the top layer of parchment paper from the dough and lightly dust the surface of the dough with flour to prevent sticking when cutting.
- Cut Out Cookies: Using a 2-inch round cookie cutter, cut out the cookies from the dough, then transfer the cutouts onto a baking sheet.
- Bake the Cookies: Bake the cookies in a preheated oven at 320°F (160°C) for 12 to 15 minutes or until the edges turn golden brown. Let them cool completely on a wire rack.
- Prepare Buttercream: In a bowl, beat ¾ cup of softened butter with 1 ½ cups powdered sugar until smooth and creamy to create the buttercream filling.
- Assemble the Cookies: Fill a piping bag fitted with a small tip with the buttercream. Pipe a ring of buttercream around the outer edge of half the cookies (the bottom part).
- Add Jam Layer: Pipe the strawberry jam into the center of the buttercream ring on each bottom cookie, creating a jam-filled center.
- Sandwich the Cookies: Place the remaining cookies on top of the filled cookies, gently pressing together to create a sandwich.
- Finishing Touch: Sprinkle the assembled cookies lightly with powdered sugar or caster sugar for an elegant, sweet finish.
Notes
- Using cake flour will yield softer cookies due to its lower protein content compared to all-purpose flour.
- Chilling the dough before baking prevents excessive spreading and helps maintain shape.
- If you don’t have a piping bag, use a zip-top plastic bag with a small corner snipped off for decorating.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a different flavor profile, swap the strawberry jam with raspberry or apricot preserves.
