Strawberry Butter Cookies Recipe
These Strawberry Butter Cookies are delicate, buttery, and filled with a sweet strawberry jam that makes them irresistible. Perfect for any occasion, these cookies offer a melt-in-your-mouth texture paired with the rich flavor of homemade buttercream and jam. Whether you’re baking for a special event or just craving a sweet treat, these cookies are a delightful way to indulge.
Ingredients:
For the Cookie Dough:
- 1 cup butter, softened
- ½ cup sugar
- 2 cups cake or all-purpose flour
For the Jam Filling:
- ¾ cup strawberry jam (optional: thicken with ½ tablespoon cornflour)
For the Buttercream:
- ¾ cup butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract (optional)
Directions:
1. Prepare the Cookie Dough:
- In a large mixing bowl, beat the softened butter and sugar for 3-5 minutes until the mixture is pale, light, and fluffy.
- Sift the flour into the butter mixture and gently mix until a soft dough forms.
- Divide the dough in half and form each half into a disk. Place each disk between two large sheets of parchment or wax paper.
- Using a rolling pin, roll each dough disk to about 3/16-inch (5mm) thickness.
- Place the rolled dough on a baking sheet or cutting board and refrigerate it for 30 minutes to chill.
2. Cutting and Baking:
- Preheat your oven to 320°F (160°C).
- Remove the chilled dough from the refrigerator and peel away the top layer of parchment paper. Lightly dust the dough with flour to prevent sticking.
- Use a 2-inch round cookie cutter to cut out the bottom half of the cookies. For the top half, use the same cookie cutter, then cut a smaller circle or use a piping nozzle to create a window in the center of these cookies.
- Place the cut-out cookies on a baking sheet and bake for 12-15 minutes, or until they are golden brown around the edges.
- Allow the cookies to cool completely before assembling.
3. Making the Buttercream:
- In a large bowl, beat the softened butter for about 2 minutes until fluffy and creamy.
- Gradually add the powdered sugar, and continue beating until the buttercream is smooth and light. If desired, add ½ teaspoon vanilla extract for extra flavor.
4. Assembling the Cookies:
- Once the cookies are cooled, fill a piping bag with the buttercream.
- Pipe a ring of buttercream around the edges of the bottom half of each cookie.
- Gently place the top half of the cookie (the one with the cut-out center) on top of the buttercream, pressing lightly to sandwich them together.
- Fill another piping bag with the strawberry jam and pipe the jam into the center of each cookie.
5. Optional: Reducing the Jam:
- To thicken the jam, heat it in a small pot over medium heat for 1 minute until it becomes more liquid.
- Whisk in ½ tablespoon cornflour and continue to heat, whisking constantly, for about 4 minutes until the jam thickens.
- Allow the jam to cool completely before piping it onto the cookies to prevent melting the buttercream.
6. Finishing Touch:
- Lightly dust the assembled cookies with powdered sugar for a decorative and elegant finish.
Recipe Tips:
- Thickening the Jam: If your jam is too runny, thickening it with a bit of cornflour ensures it stays in place between the cookies.
- Make Ahead: The cookie dough can be made and chilled up to 2 days in advance, making it easier to prep ahead for parties or gatherings.
- Storage: Store the cookies in an airtight container for up to 3 days to maintain freshness.
Quick Stats:
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 12-15 minutes
- Total Time: 1 hour (including chilling and cooling)
- Calories: 200 kcal per cookie
- Servings: 24 cookies
These Strawberry Butter Cookies are the perfect balance of buttery richness and fruity sweetness, making them a hit for any occasion. Whether you’re serving them at a tea party, gifting them to friends, or enjoying them as an afternoon treat, these cookies will quickly become a favorite!
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Strawberry Butter Cookies
- Total Time: 1 hour (including chilling and cooling)
- Yield: 24 1x
Description
These Strawberry Butter Cookies are a delicate and sweet treat perfect for any occasion. The buttery, soft cookie base is paired with a creamy buttercream filling and a sweet strawberry jam center, making each bite a delicious combination of flavors and textures. The lightly dusted powdered sugar on top adds an elegant touch to the finished cookies, making them as beautiful as they are tasty.
Ingredients
For the Cookie Dough:
1 cup butter, softened
½ cup sugar
2 cups cake or all-purpose flour
For the Jam Filling:
¾ cup strawberry jam (optional: thicken with ½ tablespoon cornflour)
For the Buttercream:
¾ cup butter, softened
1½ cups powdered sugar
½ teaspoon vanilla extract (optional)
Instructions
For the Dough:
In a large mixing bowl, beat the softened butter and sugar for 3-5 minutes until pale, light, and fluffy.
Sift the flour into the butter mixture and gently mix until a soft dough forms.
Divide the dough in half and form each half into a disk. Place each disk between two large sheets of parchment paper or wax paper.
Use a rolling pin to roll each piece of dough to about 3/16-inch (5mm) thickness.
Place the rolled dough on a baking sheet or cutting board and transfer it to the refrigerator to chill for 30 minutes.
Cutting and Baking:
Preheat your oven to 320°F (160°C).
Remove the chilled dough from the refrigerator and peel away the top layer of parchment paper. Lightly dust with flour.
Use a 2-inch round cookie cutter to cut out cookies for the bottom half. For the top half, use a smaller round cookie cutter or a piping nozzle to cut out a window in the center of half of the cookies.
Place the cut-out shapes on a baking sheet and bake for 12-15 minutes, or until golden brown.
Allow the cookies to cool completely before assembling.
Assembling the Cookies:
Fill a piping bag with the buttercream. Pipe the buttercream around the outer edge of the bottom half of the cookies.
Gently place the top part of the cookie (the one with the cut-out center) over the buttercream, pressing lightly to sandwich the two halves together.
Fill another piping bag with the jam. Pipe the jam into the center of each cookie.
Lightly sprinkle powdered sugar over the assembled cookies for a finishing touch.
Optional: Reducing the Jam
To thicken the jam, heat it in a small pot over medium heat for 1 minute until it becomes more liquid.
Whisk in ½ tablespoon cornflour and continue to heat for about 4 minutes, whisking constantly until thickened.
Allow the jam to cool before piping it onto the cookies, as warm jam can melt the buttercream.
For the Buttercream:
In a large bowl, beat the softened butter for 2 minutes until fluffy.
Gradually add the powdered sugar and continue beating until the mixture is smooth and creamy.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 200