Introduction

These Strawberry Sandwich Cookies are a delightful treat featuring buttery, tender cookies filled with sweet strawberry jam. Perfect for tea time or a special dessert, they bring a touch of elegance and a burst of fruity flavor in every bite.

A close-up of three round sandwich cookies placed in a line on a white marbled surface, each cookie has two light golden layers with a smooth red jam filling shown in a flower-shaped cutout on the top layer. The top cookie layers are dusted evenly with white powdered sugar, creating a soft, powdery texture contrasting with the shiny, vibrant red jam in the center. The cookies have a slightly crumbly texture and are arranged so the closest one is sharply in focus while the others softly blur behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons butter
3/4 cup packed brown sugar
1 large egg
3/4 teaspoon vanilla extract
2 cups all purpose flour
1/8 teaspoon salt
1/2 cup seedless strawberry jam
Powdered sugar (for dusting)

Instructions

Step 1: In a large bowl, use an electric mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar and beat until light and fluffy. Add the egg and vanilla extract, beating until well blended.
Step 2: Add the flour and salt to the butter mixture and beat until combined. Divide the dough in half, wrap each half in wax paper or plastic wrap, and chill for 1 hour.
Step 3: On a lightly floured surface, roll out half of the dough to about 1/8-inch thickness. Keep the remaining dough refrigerated until ready to use. Use a 3 1/2-inch round cookie cutter to cut cookies and transfer them to lightly greased or parchment-lined baking sheets.
Step 4: Roll out the remaining dough to the same thickness. Cut out the cookies with the round cutter, then cut a smaller shape (such as a 1- to 1 1/2-inch star) from the center of each cookie. Transfer these to the prepared baking sheets.
Step 5: Bake the cookies at 350°F (175°C) for 5 to 6 minutes, or until they are lightly browned. Let them cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Step 6: Spread the solid whole cookies evenly with strawberry jam. Dust the cutout cookies with powdered sugar. Sandwich a powdered cookie on top of each jam-spread cookie, pressing lightly so the jam fills the cutouts.

Tips & Variations

For a fun twist, substitute the star-shaped cutouts with hearts or other seasonal shapes.
If you prefer a more intense berry flavor, try using raspberry or mixed berry jam instead of strawberry.
Chilling the dough properly helps the cookies hold their shape and makes them easier to handle.
Use parchment paper or silicone baking mats to prevent sticking and promote even baking.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, let refrigerated cookies come to room temperature to soften the jam filling. These cookies generally do not freeze well because of the jam filling.

How to Serve

Eight round sandwich cookies are arranged in two neat vertical columns on a white rectangular plate with a white marbled texture underneath. Each cookie has two layers: a base layer of golden-brown cookie and a top layer of cookie dusted with powdered sugar, with a cut-out shape in the center showing bright red jam filling. The cut-out shapes include circles, Christmas trees, scalloped circles, and a mitten. The powdered sugar dusting gives a soft white contrast to the golden cookie and vibrant red jam centers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam for these cookies?

Yes, you can use any smooth seedless jam, such as raspberry, apricot, or blueberry, depending on your preference. Just make sure it is not too runny to avoid soggy cookies.

How can I make these cookies gluten-free?

To make gluten-free Strawberry Sandwich Cookies, substitute the all-purpose flour with an equal amount of a gluten-free flour blend suitable for baking. Be sure to check that the blend contains xanthan gum or add it separately to help with texture.