Strawberry Butter Jam Cookies

These Strawberry Butter Cookies are the ultimate treat when you want something both beautiful and delicious. Light and crisp with real butter flavor, these cookies are sandwiched with luscious buttercream and strawberry jam. They always impress on a dessert table but are simple enough for a weekday project. Every time I make them, I think of lazy Saturday afternoons baking with my sister and the smell of strawberry jam filling the kitchen.

I first made these cookies after hunting for something pretty to bring to a summer picnic and now friends request them for every get-together because they both look and taste like a bakery treat.

Ingredients

• Butter: provides richness and the tender melt-in-your-mouth texture Make sure the butter is very soft but not melting for best results choose high-quality unsalted butter if possible
• White granulated sugar: sweetens and helps the cookies crisp Look for fine granulated for smooth blending
• Cake or all-purpose flour: gives structure without toughness I use cake flour for super delicate cookies but all-purpose works if that is what you have Use fresh flour for best baking
• Jam: brings the fruity burst and color Strawberry is classic but any favorite works If you want very neat cookies use a jam that is thick and set
• Cornflour or cornstarch (optional): to thicken your jam if needed
• Butter or white shortening: for the buttercream gives stability and that creamy filling I prefer white vegetable shortening if the weather is warm as it holds up better
• Powdered sugar: makes the buttercream silky Sift it to avoid lumps
• Vanilla extract (optional): but rounds out the flavor nicely Use real extract for the best taste

Step-by-Step Instructions

Make the Dough:

Beat the butter and sugar together until pale light and fluffy which usually takes three to five minutes with an electric mixer This step is critical for that signature crisp texture

Mix in the Flour:

Sift your flour over the butter mixture then gently blend by hand or on low speed just until it comes together into a soft dough Do not overmix or the cookies will turn out dense

Roll Out the Dough:

Divide the dough in two and shape each half into a disk Place each disk between two large sheets of parchment paper and roll to a thickness of five millimeters The parchment keeps things neat and easy

Chill the Dough:

Transfer the rolled-out dough still between sheets to a baking sheet then chill for at least thirty minutes Refrigeration keeps the dough from spreading and helps with clean cutouts

Cut the Cookies:

Remove the top layer of paper Dust the dough lightly with flour then use a round cookie cutter for all the bases For half the batch use a smaller cutter or piping nozzle to punch out the centers This creates the window for the jam

Bake:

Place all cookies on lined baking sheets and bake in a preheated oven at one hundred sixty degrees Celsius until they're just golden This takes about twelve to fifteen minutes Watch them carefully for that perfect edge

Cool Completely:

Let the cookies cool on their trays for a few minutes then transfer to a wire rack Only assemble once completely cooled or your fillings will melt

Make the Buttercream:

Beat your butter or shortening until fluffy then slowly work in the sifted powdered sugar and a splash of vanilla if using Mix until completely smooth and creamy

Reduce the Jam if Needed:

If you like a thicker jam heat it gently with cornflour whisking until it thickens Allow to cool completely before using

Assemble the Cookies:

Pipe a ring of buttercream around the flat side of each bottom cookie Top with a cookie with a cutout center Gently pipe a dot of jam into the center and dust every finished cookie with powdered sugar for a sweet look

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My favorite part is swirling in warm strawberry jam thickened on the stove The smell is pure nostalgia from childhood days of summer baking with my cousins when we would sneak spoonfuls before assembling the cookies

Storage Tips

Store your strawberry butter cookies in an airtight container at room temperature for up to four days For longer storage keep them unfilled and freeze the baked cookies in a zip-top bag Buttercream and jam fillings hold up well under refrigeration but let cookies come to room temperature before serving for the best taste

Ingredient Substitutions

If you cannot find cake flour use regular all-purpose flour Cookies will still be delicious For the filling try raspberry apricot or even a marmalade for a citrus twist Vegan butter and plant-based shortening work for those wanting a dairy-free option

Serving Suggestions

Arrange on a platter dusted with extra powdered sugar or serve with hot tea for the ultimate afternoon break You can also customize them with different shapes around holidays or add edible glitter to make them sparkle at parties

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Cultural and Historical Context

Butter cookies are a classic loved around the world and often associated with celebrations and family gatherings Sandwiching them with buttercream and jam is inspired by European traditions like Linzer cookies The strawberry version brings a burst of color that reminds me of happy picnics and springtime teas

Recipe FAQs

→ Why are my cookies losing shape in the oven?

This often happens if the dough is rolled too thick or not chilled long enough. For neat shapes, roll to 3/16 inch and chill before baking.

→ Do I need to use cake flour?

Cake flour yields a tender crumb, but all-purpose flour works as a substitute with slightly crisper results.

→ Can I use different jams for filling?

Absolutely! Raspberry, apricot, or blueberry jam are great alternatives, giving you plenty of flavor options.

→ How do I make the buttercream stable in warm weather?

Use white vegetable shortening in place of butter for the filling to help keep the buttercream firm and heat-resistant.

→ Is thickening the jam necessary?

Thickening is optional. Heating the jam with a touch of cornstarch gives a firmer center, but you can use it as is if preferred.

→ What’s the best way to achieve crisp cookies?

Creaming the butter and sugar thoroughly and avoiding overmixing with flour ensures cookies are crisp and airy.