These soft, stunning strawberry sandwich sugar cookies are delicious. They always make taste testers calling for more. The sugar cookies stay fresh for 3 weeks and they are easy to make.
WHAT ARE SANDWICH COOKIES
Sandwich cookies are types of cookies made from two thin cookies with a filling between them. The cookie ranges from simple sugar cookies to luxury macarons. The sandwich cookies are also filled with different types of filling such as jam, buttercream, chocolate garnish, cream cheese, peanut butter, lemon curd, cream, or ice cream. For this recipe, I am using lemon sugar cookies filled with strawberry jam. The dough is rolled, cut into round shapes, and baked as sugar cookies.
Examples of Popular Sandwich Cookies
- Oreo cookie is a well know sandwich cookies enjoyed by many Americans. They are usually consisting of chocolate cookies and filled with sweet cream filling.
- Whoopie pie is a cake-like cookies filled with marshmallow cream or vanilla buttercream filling.
- Macaron also known as French macaron is a sweet meringue-based cookie and made with almond flour.
More about these Strawberry sandwich sugar cookies
- Texture: They are zesty, deliciously textured, and have an amazing taste. The sugar cookies are crunchy because they are rolled very thin but become soft when the jam is added to the center.
- Flavor: The cookies taste good and got a thumb up from all my taste testers. The cookies taste like ice cream, so the strawberry jam makes it taste even better. This cookie dough is very forgiven and can be customized with different extracts or spices and fill them with your favorite jam or filling.
- Simple and easy: these look like professional cookies, but they are very easy to make and achieve professional looks too. You need to make the dough, chill, cut them into shapes, and bake. Once the cookies are cooled, fill one round cookie with jam and cover them with the other cookie with a hole.
Ingredients Needed For The Cookie.
- All-purpose flour
- unsalted butter at room temperature
- granulated sugar
- lemon zest
- lemon extract
- vanilla extract
How to make the sandwich Cookies
The printable recipe card is below, but it good to have a general idea of how to make the cookies. the first thing to do before baking to reading through the recipe to familiarize yourself with the steps and tools needed. You can read more about baking basics in baking tips and tools.
- Room Temperature. Bring the butter and eggs to room temperature.
- Measure. Measure your flour and salt into a medium and whip them together.
- Cream butter and sugar. Cream the butter and sugar together until smooth and creamy. Add egg and extract and mix to incorporate before adding the flour.
- Divide and chill the cookie dough. Divide the dough into two, flatten each into a round flat disc and wrap with plastic wrap. Chill the dough in the refrigerator for at least an hour. This makes the cookie dough easy to handle and roll.
- Roll out the cookie dough. Roll the dough in between two parchment sheets into 1/8 inch thick. Cut the rolled dough into round shapes. Re-roll the remaining dough until all is used. Chill the dough, if necessary, before rolling again.
- Cut a hole in the center of half of the cookies. You can use different shaped cutters to make it more fun or create a theme cookie.
- Bake the cookies in a preheated oven. Bake the base on a separate baking sheet and the top cookies on a separate sheet since they require 1 minute less baking time.
- Fill the base with jam and sandwich them. allow the cookie to cool completely before filling them with the jam.
Cookie Cutters to Use
These sandwich cookies can be cut with any round cookie cutter, but I love the fluted-edge cutter. The scalloped edge adds some design to the cookies. You will need 2 inches for the base cookie and a 1-inch cookie cutter for the center. If baking for Christmas, then use a Christmas cookie cutter for the center. These cookies can be customized for any occasion.
Variety of Filling for the Sugar Cookies
For this recipe I used strawberry jam, but any flavor of jam will work with the cookies. Some other fillings that will pair well with the cookie are lemon curd, chocolate garnish, jelly, or buttercream.
Helpful Tips for Making the Sandwich Cookies.
- Do not over mix the cookie dough or you will end up with tough cookies which do not hold their shape when baked.
- Add the flour to the mixer while it is running low to prevent flour blasts in the kitchen.
- Always chill the dough before rolling to help the flavors mix well. Chilled dough is easy to handle and roll as well.
- Use rolling sticks for even thickness or adjustable rolling pins.
- If your oven does not bake goods evenly then rotate the baking sheet halfway through the baking time.
- Do not place uncooked cookies on a hot baking sheet. Always cool the baking sheet completely before using it again.
- When filling the cookie base, make sure not to fill to the edges of cookies to prevent the filling from leaking out.
- Cookie dough: cookie dough can be stored in the refrigerator for up to two weeks. For longer storage, keep them in the freezer. Wrap the dough tightly in plastic wrap and put them into a Ziplock or freezer bag. Label with date, content, and store them in the freezer for up to 3 months. Allow the cookie dough to defrost in the fridge overnight before using.
- Unbaked cookies: freeze the cut-out cookies on a flat tray in a layer until firm and well frozen. Then layer the frozen cookies with wax paper in between them in a freezer bag. Do not thaw frozen unbaked cookies completely but allow them to stand at room temperature for about 5 minutes before baking.
- Baked cookies: baked cookies can be stored in an airtight container for 3 weeks. If the cookies begin to dry out, add a piece of bread to the container to help retain moisture. Freeze baked cookies in an airtight container or freezer bag for about 3 months. Thaw unwrapped cookies at room temperature to prevent condensation and use it as desired.
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe, then do not forget to rate the recipe, and let me know how it turned out in the comments below?
Thanks for reading. As always, know that God loves you and stay blessed!
Happy baking and decorating!!
Strawberry Sandwich Sugar Cookies
For the cookies
- 2⅔ cups all-purpose flour plus more for rolling the cookie dough.
- 1 tsp salt
- ¾ cup sugar
- 1 cup unsalted butter softened to room temperature
- ½ teaspoon lemon zest
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1 large egg at room temperature
- ½ cup strawberry jam
- In a medium bowl, whisk the flour and salt together and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream the butter and sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl and add the egg, extract and the lemon zest and mix until incorporated.
- While the mixer is running low, add the flour and mix until just incorporated. There should not be any traces of white flour.
- Divide the dough into two balls and wrap each ball loosely with plastic wrap. Press the dough to flatten into round disks. Re-wrap tightly, place the dough in the refrigerator and chill for 1-2 hours. This gives the dough time for the flavors to mingle together and become easy to handle.
- When the dough has chilled, preheat the oven to 350 F and line the baking sheet with parchment paper or a silicone mat.
- Remove the dough from the refrigerator. Flour the work surface and the rolling pin for rolling the dough. You can roll the dough in between two parchment sheets to reduce the use of flour. Roll out the dough into 1/8 inch thick, use a fluted cookie cutter to cut into circle shapes. Gather the pieces and re-roll until all is used, chill the dough if necessary. Repeat the same process for the second dough.
- Arrange the cookies onto a baking sheet 1 inch apart, cut the center of the half of the cookie circle where they are on the baking sheet. Place the baking sheet with cookies in the refrigerator for about 10 minutes to firm up before baking.
- Bake the cookies in the preheated oven for 11 minutes or until the edges are light brown in color.
- Let the cookies cool in the baking sheet for about 5 minutes, then use an offset spatula to transfer the cookie onto a wire rack to cool completely. Continue with all the cookies until they are all baked.
- Use a small offset spatula to spread a ½ teaspoon of jam onto bottom of the whole cookie base and spread the jam on the cookie. Carefully top each with the top cookie and press down gently to make the sandwich.
- Cookies will stay fresh covered at room temperature for 2 days and in the refrigerator for about a week.
The cookie dough can be made ahead and chill for up to 3 days or in the freezer for up to 3 months. When ready to use the frozen dough, allow the dough to thaw in the refrigerator overnight, then roll them out for cutting. Continue with the rest of the steps as stated above. For more details on storage, check the post above.
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