thepioneerwoman
Strawberry Shortcake Sandwich Cookies
In this strawberry shortcake sandwich cookies recipe, shortbread cookies flavored with freeze-dried berries are stuffed with berry jam and buttercream.
👥 30 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 1h 15m👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●strainer
- ●whisk
- ●spatula
- ●baking sheet
- ●oven
📝 Preparation Steps
1
For the cookies: In a food processor, process the freeze-dried strawberries until they become a fine powder (you should have about 2 tablespoons). Sift through a fine mesh strainer into a bowl to remove any larger pieces and set aside.
2
In a medium bowl, whisk together the flour, cornstarch, and salt; set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on medium speed until light and fluffy, 3 to ⏱️ 5 minutes. Scrape down the sides of the bowl with a rubber spatula and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about ⏱️ 1 minute. Give a final stir with the spatula to make sure there are no visible traces of flour.
4
Divide the dough in half. Set one half of the dough aside and leave the remaining dough in the stand mixer. Add the strawberry powder to the mixer and mix on low speed until the powder is completely incorporated and the dough is pink. Lightly knead the dough by hand so it comes together. Lightly knead the reserved plain dough as well until it comes together. Form each portion into a log approximately 1 1/2 inches in diameter and 6 inches long, gently squeezing the dough as you work to keep it intact (the dough will be slightly crumbly). Wrap each log in plastic and refrigerate until cold and firm, at least ⏱️ 1 hour and up to ⏱️ 12 hours.
5
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
6
Unwrap one log and cut into 1/8-inch-thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart (they can be close together since they do not spread while baking).
7
Bake the cookies, rotating the baking sheets halfway through, until they are set and barely golden on the bottom, about ⏱️ 10 minutes. Let the cookies cool for ⏱️ 5 minutes on the baking sheets, then transfer to a cooling rack and allow them to cool completely. Let the baking sheets cool before repeating with the remaining dough log.
8
For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and skim milk powder, if using, and beat on medium speed until light and creamy, about ⏱️ 3 minutes. Mix in the milk, vanilla, and salt until fully incorporated. With the mixer on low speed, gradually add the powdered sugar. Increase the mixer speed to medium-high, scraping down the sides of the bowl if needed, and beat the frosting until fluffy and combined, about ⏱️ 3 minutes.
9
Transfer the frosting to a piping bag or plastic zip-top bag and cut off the tip. Match up the strawberry and vanilla cookies so you have same-size pairs and line them up on a baking sheet. Flip the strawberry cookies bottom-side up and pipe a circle of frosting around the edge of each (leave an open space in the center). Spoon about 1/4 teaspoon strawberry jam in the center of each. Sandwich each with a vanilla cookie, bottom-side down.
10
Let the cookies rest for ⏱️ 30 minutes so the frosting sets and the cookies soften slightly.
Nutrition Facts
calories
106 Calories
fat Content
6 g
fiber Content
0 g
sugar Content
5 g
sodium Content
60 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
17 mg
carbohydrate Content
11 g
saturated Fat Content
4 g
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