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Vanilla Bean Sandwich Cookies with Strawberry Buttercream Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Mix in Vanilla Bean Paste: Add the Rodelle Vanilla Bean Paste and mix on low speed until evenly combined into the batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool Cookies: Allow baked cookies to cool completely on wire racks before assembling the sandwiches.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://cookcrisis.com/vanilla-bean-sandwich-cookies-with-strawberry-buttercream-recipe/