Strawberry Shortcake Sandwich Cookies Recipe

This Strawberry Shortcake Sandwich Cookies Recipe is a buttery and fruity recipe, which is made with freeze-dried strawberries and vanilla bean paste. It’s a restaurant-quality take on the classic dessert, ready in about 2 hours and 30 minutes.

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Strawberry Shortcake Sandwich Cookies Ingredients

For the Cookies:

1/2 cup freeze-dried strawberries
1 2/3 cups all-purpose flour
1 Tbsp. cornstarch
1/2 tsp. kosher salt
3/4 cup (1 1/2 sticks) salted butter, at room temperature
1/3 cup powdered sugar
1 tsp. vanilla bean paste or vanilla extract

For the Frosting:

4 Tbsp. salted butter, at room temperature
1 Tbsp. skim milk powder (optional)
1 tsp. milk
1/4 tsp. vanilla bean paste or vanilla extract
Pinch of kosher salt
3/4 cup powdered sugar
3 Tbsp. strawberry jam

How To Make Strawberry Shortcake Sandwich Cookies

Powder the strawberries: Place the freeze-dried strawberries in a food processor and process until they form a fine powder. Sift the powder through a fine-mesh strainer into a bowl to remove any large seeds or pieces.
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and kosher salt.
Make the cookie dough: In the bowl of a stand mixer, beat the room temperature butter and powdered sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in the vanilla. Reduce the speed to low and slowly add the flour mixture until just combined.
Divide and flavor the dough: Divide the dough in half. To the half remaining in the mixer, add the strawberry powder and mix on low until the dough is uniformly pink.
Form and chill dough logs: Lightly knead each half of the dough by hand until it comes together. Form each portion into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat and prep pans: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
Slice and bake: Unwrap the chilled dough logs and use a sharp knife to cut them into 1/8-inch-thick rounds. Place the rounds on the prepared baking sheets about 1 inch apart. Bake for about 10 minutes, rotating the sheets halfway through, until the cookies are set and just barely golden on the bottom. Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the frosting: In a clean stand mixer bowl, beat the butter and optional skim milk powder on medium speed until creamy, about 3 minutes. Mix in the milk, vanilla, and salt. With the mixer on low, gradually add the powdered sugar, then increase the speed to medium-high and beat until light and fluffy, about 3 more minutes.
Assemble the cookies: Match up the vanilla and strawberry cookies into pairs. Transfer the frosting to a piping bag. On the bottom of a strawberry cookie, pipe a circle of frosting around the outer edge, leaving the center empty. Spoon about 1/4 teaspoon of strawberry jam into the center. Gently press a vanilla cookie on top to create a sandwich.
Set the cookies: Let the assembled cookies rest for at least 30 minutes before serving to allow the frosting to set.

Strawberry Shortcake Sandwich Cookies Recipe

Recipe Tips

Why use freeze-dried strawberries? They provide an intense, concentrated strawberry flavor without adding the extra moisture that fresh berries would, which would ruin the cookie’s texture.
How to get perfectly round cookies? Chilling the dough logs until they are very firm is essential. Rotate the log as you slice to prevent it from flattening on one side.
What if my dough is too crumbly? This is a shortbread-style dough, so it will be a bit crumbly. Gently kneading it by hand for a moment should bring it together. If it’s still too dry, add a tiny splash of milk (no more than half a teaspoon).
Can I make the dough ahead of time? Yes, the wrapped dough logs can be refrigerated for up to 3 days or frozen for up to a month, making this a great make-ahead cookie.

What To Serve With Strawberry Shortcake Cookies

These cookies are a delightful treat on their own. They pair perfectly with a cup of hot tea, a cold glass of milk, or a bubbly glass of prosecco for a more celebratory occasion.

How To Store Sandwich Cookies

Room Temperature: The cookies will keep in an airtight container at room temperature for up to 3 days.
Refrigerate: For longer storage, you can keep them in an airtight container in the refrigerator for up to 1 week. Note that they will soften over time in the fridge.

Strawberry Shortcake Cookies Nutrition Facts

Serving: 1 cookie
Calories: 150 kcal
Carbohydrates: 18g
Protein: 1.5g
Fat: 8g
Saturated Fat: 5g
Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh strawberries instead of freeze-dried?

It is not recommended. Fresh strawberries contain too much water, which will make the cookie dough wet and result in a soft, cake-like cookie rather than a crisp shortbread.

What is the purpose of skim milk powder in the frosting?

It’s a baker’s secret! The skim milk powder helps to stabilize the frosting, making it less greasy and adding a richer, creamier flavor that mimics the taste of real whipped cream.

My frosting is too thin/thick, how do I fix it?

If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add milk, a half-teaspoon at a time.

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