Strawberry Butter Cookies

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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