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Strawberry Butter Cookies

Strawberry Butter Cookies are light, crisp, buttery sandwich cookies filled with sweet strawberry jam and smooth buttercream. They start with a simple butter cookie dough, then get transformed into an elegant bakery-style treat with a jam-filled center and delicate powdered sugar finish. These cookies look beautiful, taste delicious, and are perfect for holidays, parties, afternoon tea, cookie boxes, or any special occasion.

With just a few basic ingredients, you can create impressive sandwich cookies that are crisp, tender, fruity, and creamy all at once.

Why You’ll Love These Strawberry Butter Cookies

  • Light, crisp, and buttery texture
  • Filled with strawberry jam and buttercream
  • Beautiful sandwich cookie presentation
  • Perfect for gifting and celebrations
  • Easy dough made with simple ingredients
  • Customizable with different jams and shapes

What Makes These Cookies So Special?

These cookies begin with a classic butter cookie dough made from butter, sugar, and flour. The dough bakes into crisp yet tender cookies with a rich buttery flavor.

Once cooled, the cookies are sandwiched with:

  • Smooth buttercream
  • Fruity strawberry jam
  • A dusting of powdered sugar

The result is a cookie that looks delicate and fancy but is surprisingly simple to make.

Ingredients & Substitutions

Butter

Use real butter for the best flavor and texture. The butter should be soft, but not melted.

Margarine is not recommended because it changes the flavor and texture.

Sugar

White granulated sugar gives the cookies sweetness and helps create a crisp bite.

Flour

Cake flour creates a lighter cookie, but all-purpose flour can also be used.

Strawberry Jam

Strawberry jam gives the cookies their fruity center. You can also use:

  • Raspberry jam
  • Blueberry jam
  • Apricot jam
  • Peach jam

Buttercream

Buttercream adds creamy sweetness and helps hold the sandwich cookies together.

You can use butter or vegetable shortening depending on your preference.

Powdered Sugar

A light dusting of powdered sugar gives the cookies a beautiful finished look.

How To Make Strawberry Butter Cookies

These cookies are simple to prepare, but chilling the dough helps keep the shapes neat.

Step 1: Make The Cookie Dough

  1. Beat softened butter and sugar together for 3–5 minutes until pale, light, and fluffy.
  2. Sift in the flour.
  3. Mix gently until a soft dough forms.

Do not overmix, or the cookies may become tough.

Step 2: Roll Out The Dough

  1. Divide dough in half.
  2. Place each half between sheets of parchment paper or wax paper.
  3. Roll to about 3/16-inch thick.

Rolling before chilling helps prevent cracking later.

Step 3: Chill The Dough

Place rolled dough sheets on a baking sheet or cutting board.

Refrigerate for 30 minutes until firm.

Step 4: Cut The Cookies

  1. Remove chilled dough from the refrigerator.
  2. Peel away the top parchment sheet.
  3. Cut cookies using a 2-inch round cutter.
  4. Cut a smaller center window from half of the cookies.

The solid cookies will be the bottoms, and the cutout cookies will be the tops.

Step 5: Bake

Bake at 320°F for 12–15 minutes until lightly golden.

Let cookies cool completely before filling.

Step 6: Make The Buttercream

  1. Beat butter or shortening until soft and fluffy.
  2. Gradually add powdered sugar.
  3. Add vanilla extract if desired.
  4. Beat until smooth and creamy.

Step 7: Assemble The Cookies

  1. Pipe buttercream around the edge of each bottom cookie.
  2. Place a cutout cookie on top.
  3. Gently press to sandwich.
  4. Pipe strawberry jam into the center.
  5. Dust with powdered sugar.

Optional: How To Thicken The Jam

If you want a thicker jam filling that sets more firmly:

  1. Heat jam in a small pot for 1 minute.
  2. Add cornstarch.
  3. Whisk continuously for about 4 minutes until thickened.
  4. Let cool completely before piping.

Do not use warm jam, or it may melt the buttercream.

Tips For Perfect Strawberry Butter Cookies

  • Use softened butter, not melted butter.
  • Cream butter and sugar until pale and fluffy.
  • Roll dough before chilling to prevent cracking.
  • Chill cut cookies again if they feel too soft.
  • Cool cookies completely before filling.
  • Watch closely while baking so they don’t overbrown.

Why Did My Cookies Lose Their Shape?

Cookies can spread or lose shape if:

  • Dough was too warm
  • Dough was rolled too thick
  • Butter was too soft or melted
  • Cookies were not chilled enough before baking

For best results, chill the cutout cookies for 10–15 minutes before baking if your kitchen is warm.

Can I Use A Different Jam?

Absolutely! This recipe works beautifully with almost any jam.

Delicious Jam Options

  • Raspberry
  • Apricot
  • Blueberry
  • Peach
  • Blackberry
  • Cherry

Choose a jam that is smooth enough to pipe neatly into the cookie centers.

How To Store Strawberry Butter Cookies

Room Temperature

Store assembled cookies in an airtight container for up to 3 days.

Refrigerator

For longer freshness, refrigerate up to 5 days.

Freezing

Freeze unfilled cookies for up to 2 months.

For best texture, fill them after thawing.

Strawberry Butter Cookies Recipe

Prep Time

20 minutes

Cook Time

15 minutes

Servings

15–20 sandwich cookies

Ingredients

Cookie Dough

  • 1 cup butter, softened
  • ½ cup sugar
  • 2 cups cake flour or all-purpose flour

Jam Filling

  • ¾ cup strawberry jam
  • ½ tablespoon cornstarch, optional for thickening

Buttercream

  • ¾ cup butter or shortening
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract, optional

Instructions

Make The Dough

  1. Beat butter and sugar for 3–5 minutes until pale and fluffy.
  2. Sift in flour.
  3. Mix gently until a soft dough forms.

Roll & Chill

  1. Divide dough in half.
  2. Roll each half between parchment paper to 3/16-inch thickness.
  3. Refrigerate 30 minutes.

Cut Cookies

  1. Remove top parchment sheet.
  2. Cut out round cookies.
  3. Cut smaller centers from half the cookies.

Bake

  1. Preheat oven to 320°F.
  2. Place cookies on a baking sheet.
  3. Bake 12–15 minutes until lightly golden.
  4. Cool completely.

Make Buttercream

  1. Beat butter or shortening until fluffy.
  2. Add powdered sugar gradually.
  3. Mix until smooth and creamy.
  4. Add vanilla if desired.

Assemble

  1. Pipe buttercream around the edges of the bottom cookies.
  2. Top with cutout cookies.
  3. Fill centers with jam.
  4. Dust with powdered sugar.

Variations

Raspberry Butter Cookies

Use raspberry jam instead of strawberry.

Chocolate-Dipped Butter Cookies

Dip half of each cookie in melted chocolate.

Lemon Strawberry Cookies

Add lemon zest to the dough or buttercream.

Almond Butter Cookies

Add almond extract to the dough for extra flavor.

Frequently Asked Questions

Can I use all-purpose flour?

Yes! Cake flour creates a lighter texture, but all-purpose flour works well.

Can I make the dough ahead?

Yes, the dough can be chilled overnight before cutting.

Can I skip the buttercream?

Yes, you can fill the cookies with only jam.

Can I freeze these cookies?

Freeze the baked cookies before filling for best results.