Introduction

These Vanilla Bean Sandwich Cookies with Strawberry Buttercream are a delightful treat perfect for any occasion. Buttery vanilla shortbread cookies paired with a fresh, tangy strawberry buttercream create a deliciously elegant dessert that’s sure to impress.

Vanilla Bean Sandwich Cookies with Strawberry Buttercream Recipe - Recipe Image

Ingredients

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 vanilla bean paste
1 cup fresh or frozen strawberries
½ cup unsalted butter, room temperature
3 cups confectioners sugar, sifted
2-3 tablespoons heavy cream

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until well combined. Scrape down the sides of the bowl with a spatula.
Step 2: Add the eggs one at a time, mixing after each addition and scraping down the bowl as needed.
Step 3: Mix in the vanilla bean paste on low speed until combined.
Step 4: Whisk together the flour, cornstarch, and salt in a medium bowl. Gradually add the dry ingredients to the wet mixture and mix on medium speed for 3-4 minutes until the dough forms a ball.
Step 5: Transfer dough to a flat surface, gather into a ball, and cut in half. Cover one half with plastic wrap. Roll out the other half between parchment paper to 1/4-inch thickness. Chill on a cookie sheet for 20-30 minutes.
Step 6: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Using a 2-inch cookie cutter, cut chilled dough into rounds. Place on prepared sheets 1 inch apart. Freeze for 10 minutes to maintain shape. Re-roll any scraps and chill before cutting more cookies.
Step 8: Bake cookies for 10-11 minutes. They should not brown significantly. Cool completely on a wire rack.
Step 9: For the buttercream, pulse strawberries in a food processor. Cook in a saucepan with 2 tablespoons water over medium-low heat until thickened. Strain puree through a fine mesh, discarding seeds and pulp. Cool.
Step 10: In a stand mixer, cream butter until light and fluffy. Gradually add confectioners sugar ½ cup at a time, beating well. Increase speed to medium-high and beat 1 minute.
Step 11: Mix in 3 tablespoons cooled strawberry puree. Add heavy cream one tablespoon at a time until desired consistency is reached.
Step 12: Transfer buttercream to a piping bag fitted with a star tip. Pipe onto the flat side of one cookie, then sandwich with another cookie. Gently press together.

Tips & Variations

Use fresh strawberries for a brighter flavor or frozen if fresh are unavailable. Just thaw before using.
Chill dough thoroughly to prevent spreading and keep perfectly shaped cookies.
Substitute vanilla bean paste with high-quality vanilla extract if needed, though the paste gives the best flavor and visual specks.
Try adding a little lemon zest to the buttercream for a citrusy twist.

Storage

Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Unassembled cookies can be stored at room temperature in an airtight container for up to one week. The buttercream can be stored separately in the fridge for up to 5 days and re-whipped before piping if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies up to 3 days in advance and store them in an airtight container at room temperature. Assemble the sandwiches just before serving to keep the cookies crisp.

What if I don’t have a stand mixer?

You can use a handheld mixer or mix by hand with a sturdy wooden spoon and a lot of elbow grease. Make sure the butter is softened to room temperature for easier creaming.

Vanilla Bean Sandwich Cookies with Strawberry Buttercream Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

These Vanilla Bean Sandwich Cookies with Strawberry Buttercream combine tender, buttery shortbread cookies infused with vanilla bean paste and a luscious, fresh strawberry buttercream filling. Perfect for special occasions or an elegant treat, these delicate cookie sandwiches offer a delightful balance of subtle sweetness and fruity richness.

Author: Marco
Prep Time: 25 minutes
Cook Time: 11 minutes per batch
Total Time: 1 hour 10 minutes
Yield: Approximately 24 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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
½ cup unsalted butter, room temperature
3 cups confectioners sugar, sifted
2–3 tablespoons heavy cream

Instructions

Prepare Vanilla Bean Shortbread Cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until well combined. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition and scraping down the bowl’s sides to maintain an even blend.
Mix in Vanilla Bean Paste: Add the Rodelle Vanilla Bean Paste and mix on low speed until evenly combined into the batter.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and kosher salt. Gradually add the dry ingredients to the butter mixture, mixing on medium speed for about 3-4 minutes until a dough ball forms, pulling away from the bowl sides. Although initially dry, the dough will come together with continued mixing.
Chill Dough: Transfer the dough to a flat surface and gather into a ball. Cut it in half; cover one half with plastic wrap. Roll the other half between two pieces of parchment paper to about 1/4-inch thickness. Slide the parchment-covered dough onto a cookie sheet and refrigerate for 20-30 minutes until firm.
Preheat Oven and Prepare Baking Sheets: Meanwhile, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Cut Cookies and Freeze: Use a 2-inch cookie or biscuit cutter to cut chilled dough into rounds. Place shapes on prepared baking sheets about one inch apart. Freeze for 10 minutes before baking to help them maintain shape. Re-roll any scraps between parchment, chill, and cut more shapes as needed.
Bake Cookies: Bake in the preheated oven for 10-11 minutes. The cookies will remain pale and should not brown much at the edges; avoid overbaking. Repeat until all dough is used.
Cool Cookies: Allow baked cookies to cool completely on wire racks before assembling the sandwiches.
Prepare Strawberry Buttercream: In a food processor, pulse 1 cup fresh or frozen strawberries until pureed. Transfer the puree to a small saucepan, add 2 tablespoons water, and cook over medium-low heat until thickened. Strain through a fine mesh sieve to remove seeds and pulp. Set the smooth puree aside to cool.
Cream Butter: In the stand mixer bowl fitted with the paddle attachment, cream ½ cup unsalted butter until light and fluffy. Gradually add the sifted confectioners sugar ½ cup at a time, mixing well after each addition. Increase mixer speed to medium-high and beat for 1 minute.
Incorporate Strawberry Puree and Cream: Add 3 tablespoons of the cooled strawberry puree to the buttercream and mix to combine thoroughly. Add heavy cream one tablespoon at a time, mixing until the desired piping consistency is reached.
Assemble Cookies: Transfer the strawberry buttercream to a large piping bag fitted with a star tip. Pipe a swirl onto the flat side of one cookie. Top with a second cookie and gently press together to form a sandwich.

Notes

Chilling the dough before cutting helps maintain the cookie shape during baking.
Do not overbake the cookies; they should remain pale for a tender texture.
Straining the strawberry puree ensures a smooth buttercream without seeds.
Use fresh or frozen strawberries based on availability; thaw frozen strawberries fully before processing.
The buttercream consistency can be adjusted with heavy cream for easier piping.

Keywords: vanilla bean cookies, sandwich cookies, strawberry buttercream, shortbread cookies, homemade cookies, dessert recipe