Shortbread Sandwich Cookies with Strawberry Buttercream and Vanilla Bean: A Sweet Delight

Shortbread Sandwich Cookies with Strawberry Buttercream and Vanilla Bean are the ultimate indulgence for any dessert lover. These delicate, buttery shortbread cookies are perfectly paired with a rich, creamy strawberry buttercream filling. The addition of vanilla bean paste enhances the cookies with a beautiful depth of flavor, elevating them to an irresistible treat.

This recipe is not only perfect for any occasion, but it’s also simple enough to make at home. Whether you’re making them for a special celebration, holiday gathering, or just for a sweet treat, these cookies will surely impress. Learn how to create these delicious cookies with this step-by-step guide and tips to ensure they come out perfect every time.

For more on baking cookies and techniques, you can check out this guide on making perfect shortbread or explore this amazing buttercream frosting recipe.

Basic Recipe: Ingredients and Instructions

Shortbread Sandwich Cookies with Strawberry Buttercream and Vanilla Bean

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• Author: Jennifer Mitchell
• Total Time: 1 hour 30 minutes
• Yield: 20-24 sandwich cookies 1x
• Diet: Gluten Free

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Description

These delicate shortbread cookies are filled with a luscious strawberry buttercream that has a subtle hint of vanilla bean. The buttery, melt-in-your-mouth shortbread provides the perfect contrast to the sweet and tangy strawberry buttercream. These sandwich cookies are ideal for any occasion and are sure to impress with their perfect balance of flavors.

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Ingredients

Scale 1x2x3x

For Vanilla Bean Shortbread Cookies:

• 1 cup (226 g) unsalted butter, room temperature
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 eggs, room temperature
• 3 3/4 cups (406 g) all-purpose flour
• 1/3 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons Rodelle Vanilla Bean Paste

For Strawberry Buttercream:

• 1 cup fresh or frozen strawberries
• 1/2 cup unsalted butter, room temperature
• 3 cups confectioners’ sugar, sifted
• 2–3 tablespoons heavy cream

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Instructions

For the Vanilla Bean Shortbread Cookies:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Mix the Wet Ingredients:
   In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean paste.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, cornstarch, and kosher salt.

4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be firm but not too dry.

5. Shape the Dough:
   Divide the dough in half and roll it out on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out your desired shapes, such as circles or squares. Place the cookies onto the prepared baking sheets, spaced about 1 inch apart.

6. Bake the Cookies:
   Bake for 10-12 minutes or until the edges are just lightly golden. Remove from the oven and let the cookies cool on a wire rack.

For the Strawberry Buttercream:

1. Prepare the Strawberries:
   If using fresh strawberries, chop them into small pieces. If using frozen strawberries, thaw and mash them until they form a thick puree. Strain the puree to remove excess liquid, leaving only the strawberry pulp.

2. Make the Buttercream:
   In a medium-sized mixing bowl, beat the unsalted butter until creamy. Gradually add the sifted confectioners’ sugar, 1/2 cup at a time, until the mixture is smooth and fluffy.

3. Add Strawberry Puree:
   Add the strawberry puree to the buttercream, and beat until the buttercream is smooth and well-combined. If the buttercream is too thick, add 2-3 tablespoons of heavy cream to reach your desired consistency.

Assemble the Cookies:

1. Sandwich the Cookies:
   Once the shortbread cookies are completely cool, pair them up based on size. Spread a generous amount of strawberry buttercream on the flat side of one cookie, and place another cookie on top to form a sandwich.

2. Chill the Cookies:
   If desired, refrigerate the assembled cookies for about 30 minutes to allow the buttercream to firm up before serving.

Notes

You can use a variety of cookie cutters to make these cookies festive for any occasion.

For extra flavor, you can add a small amount of lemon zest to the shortbread dough or to the buttercream.

The strawberry buttercream can be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature before spreading it on the cookies.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking and Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 250
• Sugar: 22g
• Sodium: 70mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg

Keywords: Shortbread Sandwich Cookies with Strawberry Buttercream and Vanilla Bean Recipe

Instructions

Make the Vanilla Bean Shortbread Cookies

1. Cream the Butter and Sugar: Start by beating the unsalted butter and granulated sugar together in a mixing bowl until light and fluffy, about 3-4 minutes. This is an essential step for creating the right texture in the cookies.
2. Add Eggs and Vanilla Bean Paste: Add the eggs one at a time, beating well after each addition. Stir in the Rodelle Vanilla Bean Paste until fully combined, allowing the rich vanilla flavor to infuse the dough.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and kosher salt. The cornstarch gives the shortbread cookies their signature melt-in-your-mouth texture.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until the dough just begins to come together. Be careful not to overmix to ensure your cookies stay tender.
5. Chill the Dough: Divide the dough into two portions and shape each into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling is crucial for easy handling and to prevent the dough from spreading too much during baking.
6. Roll and Cut the Cookies: Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out the cookies, transferring them to a parchment-lined baking sheet.
7. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for about 10-12 minutes or until the edges are golden brown. Allow the cookies to cool completely on a wire rack.

Make the Strawberry Buttercream

1. Prepare the Strawberries: Cook the strawberries over medium heat in a saucepan until they break down and release their juice, about 5-7 minutes. Allow the mixture to cool completely, then strain it to remove seeds, ensuring a smooth buttercream.
2. Make the Buttercream: In a large mixing bowl, beat the unsalted butter until smooth and creamy. Gradually add the sifted confectioners’ sugar, mixing well after each addition.
3. Add the Strawberry Puree: Slowly add the cooled strawberry puree to the buttercream, mixing until smooth. If the mixture is too thick, add 2-3 tablespoons of heavy cream to reach the desired consistency.
4. Assemble the Cookies: Once the shortbread cookies have cooled, spread a generous amount of strawberry buttercream on the flat side of one cookie. Top it with another cookie to form a sandwich. Repeat until all the cookies are assembled.

Advanced Techniques

1. Flavor Variations:

While this recipe calls for vanilla bean paste and strawberry buttercream, you can easily switch up the flavor profile. Add citrus zest like lemon or orange to the shortbread dough for a refreshing twist. For the buttercream, try adding raspberry or blueberry puree instead of strawberry to create different fruit flavors.

2. Rolling the Dough Evenly:

To ensure all your cookies bake evenly, use a rolling pin with adjustable rings to control the dough thickness. This technique helps prevent uneven cookies and ensures they all cook at the same rate.

3. Adding Texture to the Buttercream:

For added texture in your buttercream, try folding in finely chopped strawberries or even a small amount of strawberry jam. This adds a little more bite and enhances the fruitiness of the filling.

4. Experimenting with Toppings:

For a professional look, sprinkle the sandwich cookies with a dusting of powdered sugar or finely grated chocolate. You can also roll the edges of the buttercream in sprinkles, crushed nuts, or shredded coconut to add color and texture.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store Leftover Cookies:

Store the shortbread sandwich cookies in an airtight container at room temperature. They will stay fresh for up to 4-5 days. The shortbread maintains its crispy texture, and the buttercream filling stays creamy for several days.

Freezing the Cookies:

If you want to make these cookies in advance, you can freeze them for longer storage. Place the assembled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag, and store for up to 2 months. To thaw, place the cookies on the counter for 30 minutes before serving.

Storing Buttercream:

If you have leftover strawberry buttercream, store it in an airtight container in the refrigerator. It will stay fresh for up to one week. Before using, let it come to room temperature and re-whip it to restore its creamy consistency.

Dietary Adaptations and Substitutions

Gluten-Free Version:

To make this recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend. Ensure the cornstarch and other ingredients are also gluten-free. You may need to adjust the amount of flour slightly depending on the gluten-free flour you use.

Dairy-Free Version:

For a dairy-free option, substitute the unsalted butter in both the shortbread and buttercream with a dairy-free butter or margarine. Use a plant-based heavy cream substitute for the buttercream, such as coconut cream.

Sugar-Free Version:

To reduce sugar, consider using a sugar substitute like erythritol or stevia in both the shortbread and buttercream. Be sure to adjust quantities according to the specific sugar substitute you choose, as they often vary in sweetness.

FAQs About The Recipe

Can I make these cookies without the vanilla bean paste?

Yes, you can substitute the vanilla bean paste with vanilla extract. Use 1 tablespoon of vanilla extract in place of the vanilla bean paste for a similar flavor.

Can I use frozen strawberries for the buttercream?

Absolutely! Frozen strawberries work just as well as fresh ones. Simply thaw them before using, and make sure to strain any excess liquid to avoid a runny buttercream.

Can I make the dough ahead of time?

Yes, you can prepare the shortbread dough in advance and refrigerate it for up to 2 days. You can also freeze the dough for up to a month—just thaw it overnight in the refrigerator before rolling and baking.

Conclusion & Final Thoughts

Shortbread Sandwich Cookies with Strawberry Buttercream and Vanilla Bean offer a beautiful balance of rich, buttery shortbread and a light, fruity filling. These cookies are perfect for any occasion, whether it’s a celebration or just a special treat to enjoy with loved ones. With simple ingredients and a few advanced techniques, you can create a showstopping dessert that everyone will love.

Feel free to get creative by experimenting with different fillings or flavors to make these cookies your own. And remember, the love and care you put into baking will shine through in every bite. Happy baking!