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My family goes wild for these rich strawberry butter cookies whenever I make them for special events or weekend baking days. The combo of soft, buttery cookies with sweet jam and silky buttercream makes an amazing treat that's both gorgeous and delicious.
The first batch I ever whipped up was for my daughter's birthday, and they vanished in seconds. These days, I always make them when we're expecting company.
Ingredients
- Butter: Get good quality unsalted butter and let it soften first. It should dent when you push it but shouldn't be melty.
- Sugar: Plain granulated sugar does the trick. Its tiny crystals help create little air bubbles when mixed with butter for the right cookie feel.
- Cake flour or all-purpose flour: Cake flour gives you more delicate cookies, but regular flour works too. Just don't forget to sift it for extra lightness.
- Jam: Go for 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 fine sugar blends smoothly into buttercream without any gritty bits. Try to find ones without cornstarch for cleaner flavor.
- Vanilla extract: You can skip it, but it really adds something special to the buttercream. Grab the real stuff instead of imitation for tastier results.
Step-by-Step Instructions
- Mix butter and sugar together:
- Blend your soft butter and sugar for at least 3-5 minutes until it looks much lighter in both shade and feel. This step puts air into your dough and makes the cookies nice and crisp. Don't try to speed this up.
- Add the flour:
- Sift flour right into your butter mix to avoid clumps. Stir gently with a spatula or your mixer on low just until it comes together. Too much mixing will make your cookies tough instead of tender.
- Flatten the dough:
- Split the dough in half and put each piece between two sheets of parchment. Roll them out to about 3/16 inch thick, trying to keep the edges even. The parchment stops sticking and makes chilling easier.
- Cool it down:
- Put your rolled dough on a baking sheet and stick it in the fridge for 30 minutes. This makes the butter firm up and lets the dough relax, so your cookies keep their shape when baked and have the right texture.
- Cut out shapes:
- Take one sheet from the fridge, pull off the top parchment, and dust lightly with flour. Use a 2 inch round cutter for bottom cookies, then cut holes in half of them for tops. Work fast while the dough's still cold.
- Bake until just right:
- Put your cut cookies on lined baking sheets and bake at 320°F for 12-15 minutes. Keep an eye on them near the end. You want golden edges but not too brown. They might seem a bit soft coming out but will crisp up as they cool.
- Put the cookies together:
- Pipe buttercream in a circle around the edge of the bottom cookie, then gently press the cookie with the hole on top. Fill the middle with jam. The buttercream acts like a wall that keeps the jam from making the cookie soggy.
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The best part about making these cookies is seeing how happy people get when they notice the pretty jam window in the middle. My husband always says they remind him of his grandma's cookies but with a fancy modern twist.
Storage Solutions
These fancy sandwich cookies will stay tasty and crunchy for up to a week if you store them correctly. Pop them in an airtight container with parchment paper between the layers so they don't stick together. Keep them at room temperature instead of in the fridge since fridge moisture can make them soft. If they start losing their crunch, you can crisp them up in a 300°F oven for about 5 minutes, then let them cool completely before you serve them.
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Creative Variations
Strawberry jam makes a classic beautiful filling, but you can switch things up with different flavors. Try using raspberry or blackberry jam for something more tart, or apricot for gentle sweetness. During the holidays, you might want to add some spices to the dough like cinnamon for Christmas or lemon zest for spring parties. You can also play with different cookie cutter shapes, making hearts for Valentine's Day or stars for holiday celebrations.
Serving Suggestions
These fancy cookies deserve to be shown off nicely. Set them up on a tiered stand for afternoon tea or special gatherings. They taste great with Earl Grey or chamomile tea for a midday snack. For a bigger dessert, serve them with a scoop of vanilla ice cream or some freshly whipped cream. These cookies also make wonderful homemade gifts. Stack them in a clear bag with a pretty ribbon for birthdays or thank-you presents.
Frequently Asked Questions
- → How can I ensure the cookies stay light and soft?
Mix the butter and sugar really well until they’re pale and fluffy. This adds air, making the cookies lighter.
- → Can I swap butter with margarine?
For the richest flavor, stick to butter. It makes the cookies taste much better than using margarine.
- → Should I thicken the jam for the filling?
If you want a thicker jam, you can heat it with a bit of cornstarch. Otherwise, use it straight from the jar.
- → How do I stop the dough from breaking when rolling?
Roll it out between two sheets of parchment paper before chilling. It’s less likely to crack this way.
- → What’s the best way to fill these cookies?
Use a piping bag to create a buttercream ring on one cookie. Add jam in the center and press another cookie on top gently.