Strawberry Shortcake Sandwich Cookies
Strawberry Shortcake Sandwich Cookies feature strawberry buttercream frosting sandwiched between two soft, chewy cookies loaded with finely-diced strawberries.
One of the best parts of spring and summer is fresh strawberries, and one of the best recipes you can make with them is these cookies! When strawberries finally start showing up at our local grocery store, we love to use them to make these fantastic sandwich cookies with buttercream frosting middles!
These Strawberry Shortcake Sandwich Cookies are just so tasty! It’s the perfect cookie! One bite and you will be hooked!
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses simple baking ingredients.
- It’s a completely from-scratch recipe that’s surprisingly easy to make.
- Everyone loves the rich flavors of strawberries and buttercream frosting.
🛒Ingredients
Most of the ingredients in this recipe are basic baking ingredients, so they’re probably in your kitchen right now. The only things you might have to buy are the strawberries and maybe the jam. Check the recipe card at the end of the post for exact quantities.
For the Cookies
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter – softened
- Sugar
- Light brown sugar
- Vanilla
- Egg
- Egg white
- Fresh strawberries
For the Buttercream Frosting
- Unsalted butter – softened
- Powdered sugar
- Pink food coloring
- Strawberry Jam
🔪 How to Make Strawberry Shortcake Sandwich Cookies
These delicious cookies are so easy to make. Both the cookies and the frosting are super basic recipes, and it only takes a little over an hour to make them. That includes cooling time.
Step 1: Combine the Dry Cookie Ingredients
Whisk the flour, baking powder, and baking soda together in a medium bowl and set aside.
Step 2: Combine the Wet Cookie Ingredients
Beat the butter, sugar, and brown sugar in a large bowl with a hand mixer until light and fluffy. Then add the vanilla and beat again. Add the eggs, one at a time, and mix between each addition.
Step 3: Make the Dough
Add the dry ingredients to the wet ingredients one cup at a time, mixing between each addition, until the dough is completely mixed.
Step 4: Add the Strawberries
Combine the chopped strawberries and 1 tablespoon of flour and mix until well-coated. Then, fold them into the cookie dough.
Step 5: Chill the Dough
Cover the bowl tightly with plastic wrap and chill for 30 minutes.
Step 6: Bake
Using an ice cream or cookie scooper, scoop out 2-inch rounds of dough. Roll them in your hands and place them about 3 inches apart on a cookie sheet lined with parchment paper. Bake at 350 for 15 minutes or until golden brown. Remove after baking and let cool on a wire rack.
Step 7: Make the Frosting
While the cookies bake, beat the butter and powdered sugar with a hand mixer until combined – it will look crumbly. Then, add the food coloring and jam and mix again until fluffy.
Step 8: Make the Sandwich Cookies
Place the frosting into a resealable bag and cut the tip off of the bottom corner. Then, place half the cooled cookies upside down and pipe the frosting onto all of them. Top with the other cookies and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Strawberry – Use your favorite berries and their corresponding jams for different kinds of sandwich cookies.
- Sugar Cookies – Try using sugar cookies with this frosting for the center.
- Chocolate Chips – Chocolate and strawberries are a classic combo, so try adding chocolate chips to the cookies.
If you love cookies like this, then check out these bourbon buttercream sugar cookies.
🥄 Equipment
- Measuring cups and spoons
- Hand mixer
- Mixing bowls
- Wooden spoon
- Baking sheet
- Parchment paper
- Wire cooling rack
- Resealable bag
- Knife
- Cutting board
🥫 Storage
Store these cookies at room temperature in an air-tight container for up to 2 days. For longer storage, refrigerate the cookies for up to a week in an air-tight container or freeze them for up to 3 months in an air-tight, freezer-safe container.
💭 Tips
- If your frosting doesn’t get fluffy enough, add a dash of water or cream.
- Be sure your cookies are fully cooled before frosting them.
- If your cookie dough is too hard after refrigerating, give it about 5 minutes to soften up a bit.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
While butter should be refrigerated, buttercream frosting has such a large amount of sugar that it essentially makes the butter inside the frosting shelf-stable for up to 2 days.
Refrigerating the dough helps control the spread of the cookies. The butter in the dough will be hard. That will make it take more time to melt in the oven, making for cookies that don’t spread as much.
Cookie dough that’s too dry is usually caused by improver flour measuring. Scooping flour directly into the measuring cup results in too much flour, which results in dry cookie dough. Spoon the flour gently into the measuring cup, then level it off with the flat of a knife.
🍽 More Recipes
Do you enjoy strawberry shortcake? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Shortcake Sandwich Cookies
Equipment
- Measuring Cups and Spoons
- Hand mixer
- mixing bowls
- Wooden spoon
- baking sheet
- parchment paper
- Wire cooling rack
- Resealable bag
- Knife
- Cutting board
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- ⅔ cup sugar
- ⅓ cup light brown sugar
- 1 ½ tsp vanilla extract
- 1 egg and 1 egg white
- 1 cup fresh strawberries finely chopped
- 1 tbsp flour
Buttercream Frosting
- 1 stick of unsalted butter softened
- 5 cups powdered sugar
- 3-4 drops of pink food coloring
- ½ cup strawberry jam
Instructions
- Add the flour, baking powder and baking soda into a medium bowl and whisk together and set aside.
- In a large bowl add the butter, sugar and brown sugar and beat with a hand mixer until fluffy. Add vanilla extract and mix again.
- Add the eggs one at a time and mix in between.
- Add the flour mixture 1 cup at a time into the bowl. Mixing well in between.
- In a small bowl add the chopped strawberries and tbsp of flour and mix together to make sure the strawberries are coated well (add one more tbsp if the strawberries aren’t covered enough)
- Put strawberries into the dough and fold together with a wooden spoon.
- Cover the bowl tightly and place in the fridge for 30 minutes.
- Preheat the oven to 350 degrees.
- On a large baking sheet covered in parchment paper, scoop the dough with a cookie scooper or an ice cream scooper, about 2 inches of dough and roll together in your hands and place on the paper, with about 3 inches apart. Place in oven and cook for 15 minutes or until golden.
- While that’s cooking make the buttercream. In a large bowl combine the butter and powdered sugar, mix with a hand mixer until everything is mixed (it’ll look crumbly) add the food coloring and add the jam and mix again. (this will make the cream fluffy now) scoop and place into a zip lock bag and cut the tip off the bottom corner to make a piping bag.
- Let the cookies cool completely. Once cooled place half the cookies upside down, pipe the butter cream onto the bottom of the cookie and then place another cookie on top to make a sandwich. Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
