Strawberry Shortcake Sandwich Cookies: A Sweet, Summery Twist
Bright berry filling and crisp buttery layers elevate any summer gathering.
Strawberry Shortcake Sandwich Cookies: A Summery Celebration in Every Bite
When it comes to summer desserts, few treats evoke nostalgic charm like strawberry shortcake. Now, imagine those classic flavors reimagined as bright, buttery sandwich cookies—complete with a burst of berry jam and luscious strawberry frosting. These Strawberry Shortcake Sandwich Cookies are the perfect blend of crisp cookies, creamy filling, and sweet-tart berries, making them an irresistible addition to any occasion.
Why You’ll Love These Cookies
- Bold strawberry flavor from freeze-dried berries and jam
- Duo-color whimsy: Pink and vanilla shortbread for a festive presentation
- No spreading: Shortbread cookies hold their shape
- Make-ahead friendly: Cookies keep well in both fridge and pantry
- Perfect for gatherings: Their beauty and taste delight crowds
Ingredients
For the Cookies
- 1/2 cup freeze-dried strawberries
- 1 2/3 cups all-purpose flour
- 1 tbsp. cornstarch
- 1/2 tsp. kosher salt
- 3/4 cup (1 1/2 sticks) salted butter, at room temperature
- 1/3 cup powdered sugar
- 1 tsp. vanilla bean paste or vanilla extract
For the Frosting
- 4 tbsp. salted butter, at room temperature
- 1 tbsp. skim milk powder (optional)
- 1 tsp. milk
- 1/4 tsp. vanilla bean paste or vanilla extract
- Pinch of kosher salt
- 3/4 cup powdered sugar
- 3 tbsp. strawberry jam
Instructions: Step-by-Step Guide
Preparing the Strawberry Shortbread
- Process the freeze-dried strawberries in a food processor until finely powdered (yielding about 2 tablespoons). Sift through a fine mesh strainer to remove any large bits.
- Whisk together flour, cornstarch, and salt in a medium bowl.
- In a stand mixer fitted with the paddle, beat butter and powdered sugar on medium for 3–5 minutes until light and fluffy. Scrape the bowl and add vanilla. Reduce speed to low and slowly incorporate the flour mixture; stir until just combined.
- Divide dough in half. Add strawberry powder to one half and mix until pink. Knead both doughs lightly to form logs about 1 1/2 inches thick and 6 inches long. Wrap each log in plastic and refrigerate until firm—at least 1 hour or up to 12 hours.
Shaping and Baking
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- Slice logs into 1/8-inch rounds and arrange on sheets (spacing about 1 inch apart, as cookies don’t spread).
- Bake for 10 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on the sheets, then transfer to a wire rack to cool completely before assembling.
Making the Strawberry Buttercream Frosting
- Beat butter and optional milk powder until creamy (about 3 minutes) in a stand mixer.
- Add milk, vanilla, and salt, mixing until fully incorporated.
- Gradually add powdered sugar with mixer on low, increase to medium-high and beat until frosting is fluffy and smooth (about 3 minutes).
- Transfer frosting to a piping bag or zip-top bag; snip the corner to make a small opening.
Assembling the Sandwich Cookies
- Pair up same-size strawberry and vanilla cookies—lay out with strawberry cookie bottom-side up.
- Pipe a ring of frosting around each strawberry cookie, leaving an open center.
- Spoon about 1/4 teaspoon strawberry jam into each frosting “nest.”
- Cap with a vanilla cookie, bottom-side down, pressing gently to sandwich.
- Let cookies rest for 30 minutes so frosting sets; cookies soften slightly for easier eating.
Pro Tips for Perfect Cookies
- Ensure dough is cold: Chilling the logs keeps shapes neat during slicing and baking.
- Slice evenly: Aim for uniform thickness (1/8-inch) for a consistent cookie texture.
- Pair up cookies: Match cookies by size before assembling for a tidy sandwich.
- Let cookies rest: Allowing assembled cookies to set makes them softer and melds flavors.
- Storage: Keep in an airtight container at room temperature up to 3 days or refrigerate up to 1 week (cookies soften over time, especially if refrigerated).
What others are reading
Variations and Flavor Twists
Customize these cookies to suit your tastes or pantry:
- Berry swap: Substitute freeze-dried raspberries or blueberries for a colorful twist.
- Jam options: Raspberry or mixed berry jam works well in the center.
- Citrus kick: Add grated lemon zest to dough for a bright lift.
- Chocolate filling: Swap strawberry jam for chocolate hazelnut spread.
- Gluten-free: Use a 1:1 gluten-free flour blend to accommodate dietary needs.
Serving Suggestions
These sandwich cookies make a standout addition to:
- Summer parties and picnics
- Potlucks and dessert buffets
- Mother’s Day or bridal showers (their pink hue is festive and sweet!)
- Holiday cookie trays for a burst of berry brightness
Frequently Asked Questions (FAQ)
Can I make sandwich cookies ahead of time?
Absolutely. The cookies hold well at room temperature (airtight container) for three days, or refrigerated for a week. They soften during refrigeration.
Can I freeze the cookies?
Yes. Freeze the baked cookies (unfilled) for up to two months. Assemble with frosting and jam after thawing for best texture and appearance.
How do I powder freeze-dried strawberries without a food processor?
If you don’t have a processor, place berries in a zip-top bag and crush with a rolling pin until finely ground.
Can I use fresh strawberries?
Fresh berries do not work in the dough; freeze-dried berries provide concentrated flavor and vibrant color without excess moisture.
How do I get the cookies to be evenly sized?
Chill dough thoroughly and slice with a very sharp knife. Rotate logs a quarter turn after each slice to help keep the shape round.
Expert Baking Tips
- Butter temperature: Use room-temperature butter for optimal creaming.
- Don’t overmix: After adding flour mixture, stir until just combined for tender cookies.
- Use parchment: Prevents sticking and guarantees easy cookie removal.
- Safety: If making for a crowd, check for allergies to strawberries or milk products.
Nutrition Information (Estimates per sandwich cookie)
| Component | Amount |
|---|---|
| Calories | 100–120 |
| Fat | 6g |
| Carbohydrates | 12g |
| Sugar | 7g |
| Protein | 1g |
Values are estimates and will vary with brands and exact portion sizes.
More Strawberry Dessert Inspiration
If you love strawberry shortcake flavors, try these festive desserts for a berry-themed celebration:
- Strawberry Sheet Cake
- Strawberries and Cream Trifle
- Strawberry Pavlova
- Strawberry Delight Bars
- Strawberry Swirled Pound Cake
These recipes showcase strawberries through layers of cream, jam, and cake, providing something for every berry lover’s palate.
Tips for Party Presentation
- Arrange sandwich cookies on a pretty platter with fresh strawberries and mint for color.
- Add decorative sprinkles or a dusting of powdered sugar for extra polish.
- Stack cookies in glass jars or cellophane bags tied with ribbons for edible favors.
- Pair cookies with chilled lemonade or berry tea to round out your summer dessert table.
Conclusion: The Joy of Strawberry Shortcake Sandwich Cookies
From their burst of berry flavor and vibrant hue to their creamy filling and rich shortbread, Strawberry Shortcake Sandwich Cookies offer a delightful twist on a summer classic. Bake a batch and watch them disappear at your next event—these cookies are bound to become a family favorite and a seasonal tradition.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a64542953/strawberry-shortcake-sandwich-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g38634693/strawberry-desserts/
- https://www.thepioneerwoman.com/food-cooking/a64743740/strawberry-shortcake-ice-cream-sandwiches-recipe/
- https://www.thepioneerwoman.com/cookies/
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