These buttery, melt-in-your-mouth strawberry shortbread cookies are like Christmas cookies. But for spring.
Strawberry Shortbread Cookie Sandwiches
If you’ve been hanging out here a while, you know that I don’t make too many cookies. It might sound weird (especially since I am pretty much a cake addict) but I don’t like the cakey texture of most cookies.
But I do love shortbread-type cookies! Since they are made without eggs, these rich, buttery treats are crunchier than most cookies. And I also like that the butter offsets some of the sweetness you find in many cookies.
I’ve paired these ones with the fresh flavor of strawberries to make cookie sandwiches. But if the strawberry filling isn’t your thing, feel free to just skip the sandwich part and eat these cookies all on their own.
Shortbread Cookie Baking Tips
With just five basic ingredients, the shortbread cookie dough comes together quickly and is easy to work with. And don’t be put off by the fact that you need to use a cookie cutter to make them! Just make sure you cool the dough fully before you roll it out.
The strawberry buttercream is also a snap to make. But if yours doesn’t come out this pink — and that’s something you want — you can add a touch of food coloring to your buttercream.
Also, make sure to let the cookies cool all the way before trying to add the buttercream. Since the filling is made with lots of butter, it will quickly melt if the cookies are warm!
Equipment Needed to Make these Shortbread Cookies
Here’s what I used to make these cookies: a stand-up mixer, a rolling pin, some cookie cutters, and sheet pans.
More cookie recipes: If you like these, make sure to check out some of my other favorite cookies here and here.
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Strawberry Shortbread Cookie Sandwiches
Ingredients
For the Cookies:
- 1/2 pound (2 sticks) cold salted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
For the Filling:
- 1/2 cup (170 grams) unsalted butter, softened
- 2 cups (360 grams) confectioners’ sugar, adjusted to taste
- 1/4 teaspoon (0.75 gram) kosher salt
- 1/4 cup minced fresh strawberries
- Food coloring, optional
Instructions
To Make the Cookies:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, the sugars and the vanilla on medium-high speed until light and fluffy, about 3–5 minutes.
- In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
- Mix on low speed until the dough starts to come together. Scrape down the sides of the bowl with a rubber spatula, as needed.
- Dump the dough onto a surface dusted with flour and shape into a flat disk. Then wrap the disc in plastic and chill for at least 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter.
- With half of the rounds, cut a hole from the middle of each round with a design-shaped cutter of your choice.
- Place all the cookies on a baking sheet lined with parchment paper and chill for 15 minutes.
- Then bake the cookies for 20 to 25 minutes, just until the edges begin to brown.
- Allow the cookies to cool to room temperature before trying to fill.
To Make the Buttercream:
- In a medium bowl, beat butter with a mixer at medium speed until creamy.
- Gradually add the confectioners’ sugar and salt, mixing well after each addition.
- Add the strawberries mixture, and beat until incorporated.
- Adjust the color by adding food coloring, if desired.
To Assemble the Cookies:
- When the cookies are cool, spread a thin layer of the buttercream on the flat side of each solid cookie.
- Next, dust the top of the cut-out cookies with confectioners’ sugar.
- Press the flat sides together, with the buttercream in the middle and the confectioners’ sugar on the top.
