Strawberry Sandwich Cookies
Strawberry Sandwich Cookies are gorgeous, easy-to-make sweet buttery cookies with a strawberry jam middle, and are perfect for any occasion!
Strawberry Sandwich Cookies are decadent shortbread-like cookies with a sweet strawberry filling. You only need seven ingredients to make them! Bring out pantry staples like butter, sugar, flour, salt, vanilla, strawberry jam, and an egg to make beautiful cookies that are fun to eat and gift to family and friends!
Berry Beautiful
When looking for deliciously gorgeous cookies that are a snap to make, look no further than Strawberry Sandwich Cookies! The whole process of making these cookies is simple and fun and I love making these yummy cookies with my family. Rolling out the buttery dough, cutting out shapes, and assembling the baked cookies into little pieces of art with a sweet jam center is a blast to do with the kids. We store as many as possible to snack on but also make a couple of dozen to gift to everyone we know!
Cinnamon Spritz Sandwich Cookies and Raspberry Almond Thumbprint Cookies are just a few more goodies that are perfect for enjoying with the family or gifting to friends!
Other Recipes to Serve with Strawberry Sandwich Cookies
- Warm Apple Pie Cocktail is the perfect drink to sip while making tons of cookies!
- Spread the love even more with easy-to-make and beautiful Strawberry Fudge!
Ingredients
Pantry Items: To make these cookies, you will need all-purpose flour, granulated sugar, and strawberry jam.
Wet Ingredients: This recipe will also need softened unsalted butter and an egg.
Spices/Extracts: Set out the vanilla extract and sea salt.
Optional: If you like, sprinkle powdered sugar over the cookie sandwiches.
How to Make Strawberry Sandwich Cookies
STEP ONE: Set aside the flour and salt in a medium bowl. Add the butter and sugar to a stand mixer or a bowl and cream the butter until fluffy. Add the vanilla extract and egg to the mixer until combined. Slowly mix in the dry ingredients.
STEP TWO: After 2 minutes of mixing, transfer the dough to a sheet of plastic wrap, flatten it into a disk, and seal the plastic wrap around the disk. Refrigerate the dough for 30 minutes.
STEP THREE: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Roll the dough out on a well-floured surface to 1/4 inch thick and cut circles in the dough with a 2 1/2-inch cookie cutter. Knead the cookie dough and re-roll it to cut out as many cookies as possible. (You want to end up with even more cookies, though.)
STEP FOUR: After cutting all of the cookies out of the dough, use a smaller cookie cutter to cut shapes into half of the cookies. Bake the cookies on the prepared pan for 11-12 minutes, or until the cookies look golden.
STEP FIVE: Once out of the oven, allow the cookies to cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.
STEP SIX: After the cookies have cooled, add 1-2 teaspoons of strawberry jam to the bottom cookies, the ones without the centers cut out. You can sprinkle powdered sugar over the “top” cookies. Then, place the top cookies over the jam to complete the strawberry sandwich cookies.
Tips for Success
- Refrigerating the dough is a must for this recipe. Chilling the dough will make cutting out the shapes easier and keep the cookies from spreading too much while baking.
- Set the butter and eggs to room temperature before making the dough to make mixing easier. Also, make sure the strawberry jam is at room temperature to make spreading easier, too!
- Remember to cut out the center of only half the cookies! You’re making sandwich cookies, and the bottom cookie needs to be whole so the jam doesn’t leak out. You can also bake the little cutout for cute tiny cookies!
- You can make the dough ahead of time and keep it in the fridge for two days before baking. You can also freeze the dough for up to three months. Allow the dough to thaw before rolling it out. Keep the Strawberry Sandwich Cookies in an airtight container in the fridge and enjoy them within five days.
What’s the difference between jam sandwich cookies and Linzer cookies?
Jam sandwich cookies and Linzer cookies have much in common, from the pretty little cut-out showing a jam center to the powdered sugar sprinkled over the top. The differences between these two cookies can be found in the ingredients and the taste of each cookie. Jam sandwich cookies are commonly made with all-purpose flour and vanilla extract, while Linzer cookies are made with finely ground almond flour and almond extract. Depending on the recipe, jam sandwich cookies are more buttery, while Linzer cookies sometimes include brown sugar and cinnamon for a deeper flavor. The nutty texture and flavor set these cookies apart, but both are beautiful and classic cookies to make and gift over the holiday season.
Can I use a different jam in these sandwich cookies?
Strawberry and raspberry jam are two of the most popular jams in sandwich cookies, but other flavors exist to enjoy! Strawberry is a wonderful jam because it gives the cookie the perfect sweetness, and raspberry jam brings delicious tartness to the party. Other jams, like orange marmalade or lemon curd, would add a sweet, citrusy brightness that would be a winter treat. Try other jams, like blueberry or cherry, to find your favorite cookie jam combination!
More Cookies to Enjoy!
- Chocolate Peppermint Cookies
- Sugar Cookies
- Salted Caramel and Pecan Thumbprint Cookies
- Strawberry Cake Mix Cookies
- Molasses Sugar Cookies
Strawberry Sandwich Cookies
Equipment
- Linzer Cookie Cutters (see note)
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup strawberry jam for filling
- Powdered sugar for dusting (optional)
Instructions
- In a medium mixing bowl, whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer, beat together butter and sugar on medium-high speed for 2 minutes, scraping down the sides as needed, until pale and fluffy. Add in the egg and vanilla and mix just until combined.
- Turn the mixer to low speed and slowly incorporate the dry ingredients. Then mix for about 2 minutes until combined.
- Place the cookie dough onto a large piece of plastic wrap. Flatten the dough into a disk shape that's about 1 inch high. Wrap the plastic wrap around the dough disc so it's sealed. Chill in the fridge for 30 minutes.
- Preheat the oven to 350 degrees F and line a cookie sheet (or two) with parchment paper. Set aside.
- Generously flour a work surface and unwrap the cookie dough. Roll out the dough so it's ¼ inch thick. Using a 2 ½-inch wide cookie cutter, cut out 30 cookies and place them on the prepared baking sheet. (Knead the dough back together and roll it out again as needed until you have used up as much as you can.) Using a smaller cookie cutter, cut out a shape in half (15) of the cookies. (I use a Linzer cookie cutter set for this step.)
- Bake for 11-12 minutes, until the edges of the cookies just start to get golden. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Then. transfer to a wire rack to cool completely before assembling.
- To assemble: If dusting with powdered sugar, sprinkle it over the "top" cookies with the window cutout now. Then, take a "bottom" cookie without the window and spread 1 to 2 teaspoons of jam over the bottom side almost to the edges. (Doing this keeps the pretty side of each cookie facing out.) Place a "top" cookie over the jam and press gently to adhere the cookie sandwich together. Repeat with the remaining cookies and jam.
