Strawberry Butter Cookies

This hearty strawberry butter cookie recipe has become my family's favorite treat for special occasions and weekend baking sessions. The delicate, buttery cookies paired with sweet jam and smooth buttercream create an irresistible combination that looks as impressive as it tastes.

I first made these cookies for my daughter's birthday party, and they disappeared within minutes. Now they're our go-to impressive dessert whenever we have guests coming over.

Ingredients

• Butter: Use high-quality unsalted butter at room temperature for the best flavor and texture. The butter should be soft enough to leave an indent when pressed but not melting.
• Sugar: Regular granulated sugar works perfectly. The small crystals help create air pockets when creamed with butter for the ideal cookie texture.
• Cake flour or all-purpose flour: Cake flour creates a more delicate texture, but all-purpose works well too. Either way, make sure to sift it for the lightest cookies.
• Jam: Choose a good quality strawberry jam with visible fruit pieces for the best flavor. You can substitute other berry jams according to your preference.
• Powdered sugar: Fine texture blends seamlessly into buttercream without any grittiness. Look for brands without added cornstarch for the purest flavor.
• Vanilla extract: Optional but adds wonderful depth to the buttercream. Use pure extract rather than imitation for the best flavor.

Step-by-Step Instructions

Beat the butter and sugar:

Cream softened butter and sugar together for a full 3 to 5 minutes until the mixture turns noticeably lighter in both color and texture. This step is crucial for incorporating air into the dough which creates the perfect crisp texture. Do not rush this process.

Incorporate the flour:

Sift flour directly into the butter mixture to prevent lumps and ensure even incorporation. Mix gently with a spatula or lowest mixer setting just until combined. Overmixing will develop gluten and make cookies tough rather than tender.

Roll the dough:

Divide dough into two equal portions and place each between two sheets of parchment paper. Roll to an even 3/16 inch thickness, keeping the edges as even as possible. Rolling between parchment prevents sticking and allows for easy refrigeration.

Chill thoroughly:

Place rolled dough sheets on a baking sheet and refrigerate for a full 30 minutes. This firms up the butter and allows the gluten to relax, resulting in cookies that hold their shape during baking and have the ideal texture.

Cut with precision:

Remove one sheet at a time from refrigerator, peel off top parchment, and lightly dust with flour. Use a 2 inch round cutter for base cookies, then cut center holes in half the cookies for tops. Work quickly while dough is still cold.

Bake to golden perfection:

Place cut cookies on lined baking sheets and bake at 320°F for 12 to 15 minutes. Watch carefully toward the end. The perfect cookie has golden edges but is not overly browned. They may seem slightly soft when removed but will crisp as they cool.

Assemble the sandwich cookies:

Pipe buttercream in a ring around the base cookie edge, then gently press the windowed cookie on top. Fill center with prepared jam. The buttercream creates a barrier that prevents the jam from soaking into the cookie.

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My favorite part of making these cookies is watching people's faces light up when they see the beautiful jam window in the center. My husband says they remind him of the cookies his grandmother made, but with an elegant modern twist.

Storage Solutions

These beautiful sandwich cookies will maintain their texture and flavor for up to a week when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. For best results, store at room temperature rather than refrigerating, as the refrigerator can make the cookies soften from humidity. If you notice them beginning to lose crispness, you can refresh them in a 300°F oven for about 5 minutes, then cool completely before serving.

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Creative Variations

While strawberry jam creates a classic and beautiful filling, these versatile cookies can be transformed with different flavor combinations. Try raspberry or blackberry jam for a more tangy profile, or apricot for a delicate sweetness. During holiday seasons, consider adding subtle spices to the dough—like cinnamon for Christmas or lemon zest for spring celebrations. You can also experiment with different shaped cutters, creating hearts for Valentine's Day or stars for festive occasions.

Serving Suggestions

These elegant cookies deserve a proper presentation. Arrange them on a tiered cake stand for afternoon tea or special gatherings. They pair beautifully with Earl Grey or chamomile tea for an afternoon treat. For a more substantial dessert course, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cookies also make thoughtful homemade gifts—stack them in a clear cellophane bag tied with a pretty ribbon for birthdays or hostess gifts.

Frequently Asked Questions

→ How do I get the perfect texture for the cookies?

To achieve a light and crisp texture, cream the butter and sugar until pale and fluffy. This step aerates the dough, creating a lighter bake.

→ Can I use margarine instead of butter?

For the best flavor and texture, it's recommended to use butter instead of margarine. Butter enhances the richness of the cookies.

→ Do I need to thicken the jam for the filling?

No, you can use the jam as is. However, if you prefer a thicker consistency, heat the jam with a little cornflour to reduce and thicken it.

→ How do I prevent the dough from cracking during rolling?

Roll out the dough between two sheets of parchment or wax paper before refrigerating. This prevents cracking and makes shaping easier.

→ What is the best way to fill the cookies?

Use a piping bag to add buttercream around the edge of one cookie. Fill the center with jam and gently press another cookie on top to sandwich them.