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Strawberry Shortcake Butter Cookies

Buttery sandwich cookies filled with strawberry cream.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 18 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 220

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
Strawberry Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 0.5 cup strawberry jam
  • 1 tsp vanilla extract
  • 1-2 tbsp cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, cornstarch, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add egg and vanilla extract and mix well.
  5. Gradually add dry ingredients until soft dough forms.
  6. Roll dough into balls, place on baking sheets, and flatten slightly.
  7. Bake 10–12 minutes until edges are lightly golden. Cool completely.
  8. Beat filling ingredients until fluffy, then sandwich cookies together.

Notes

For stronger strawberry flavor, add crushed freeze-dried strawberries to the filling.