Introduction

These Vanilla Bean Sandwich Cookies with Strawberry Buttercream are a delightful treat combining rich, buttery shortbread with a fresh, fruity filling. Perfect for special occasions or an everyday indulgence, they bring a lovely balance of flavor and texture.

Vanilla Bean Shortbread Cookies with Strawberry Buttercream Sandwiches Recipe - Recipe Image

Ingredients

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 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

Step 1: In 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 sides as needed.
Step 3: Mix in the vanilla bean paste on low speed until incorporated.
Step 4: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture and beat on medium speed for 3-4 minutes until the dough forms a ball.
Step 5: Transfer the dough to a flat surface and divide into two balls. Cover one ball with plastic wrap. Roll the other ball between two sheets of parchment paper to about 1/4 inch thickness. Refrigerate the rolled dough for 20-30 minutes until firm.
Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Use a 2-inch round cookie cutter to cut shapes from the chilled dough. Place the cutouts on the prepared baking sheets about 1 inch apart. Freeze for 10 minutes before baking to help maintain their shape.
Step 8: Bake cookies for 10-11 minutes, avoiding overbaking. Let cool completely before assembling.
Step 9: For the buttercream, pulse strawberries in a food processor, then cook with 2 tablespoons water over medium-low heat until thick. Strain to remove seeds and pulp, then cool the puree.
Step 10: Cream the butter in a stand mixer until light and fluffy. Gradually add the sifted confectioners sugar, beating well after each ½ cup.
Step 11: Add 3 tablespoons of the cooled strawberry puree to the buttercream and mix well. Add heavy cream one tablespoon at a time until the desired consistency is reached.
Step 12: Fill a piping bag fitted with a star tip with the strawberry buttercream. Pipe a swirl onto the flat side of one cookie, then sandwich with a second cookie, pressing gently together.

Tips & Variations

Use fresh strawberries when in season for the brightest flavor, or frozen ones for convenience.
If you don’t have vanilla bean paste, substitute with high-quality pure vanilla extract.
Try adding a few drops of lemon juice to the strawberry puree for a subtle tang.
For a fun twist, dip the sandwich edges in finely chopped nuts or sprinkles.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The cookies and buttercream can also be stored separately; keep the cookies in an airtight container at room temperature for up to 1 week and the buttercream in the fridge for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling and baking. This helps develop flavor and makes the dough easier to handle.

How do I prevent the cookies from spreading too much?

Chilling the dough well before cutting and freezing the cut shapes for 10 minutes before baking helps the cookies retain their shape and prevents excessive spreading.

Vanilla Bean Shortbread Cookies with Strawberry Buttercream Sandwiches Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

These Vanilla Bean Sandwich Cookies with Strawberry Buttercream are delicate, buttery shortbread cookies infused with fragrant vanilla bean paste, sandwiched around a luscious and fresh strawberry buttercream. Perfectly crisp yet tender, these cookies combine the classic flavor of vanilla with a bright, fruity frosting that offers a delightful balance of sweetness and tang. Ideal for special occasions or an indulgent treat, these sandwich cookies showcase both elegant technique and irresistible taste.

Author: Ella
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: About 36 sandwich cookies (72 individual cookies) 1x
Category: Dessert, Cookie
Method: Baking
Cuisine: American

Ingredients

Scale

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

Strawberry Buttercream

1 cup fresh or frozen strawberries
1/2 cup unsalted butter, room temperature
3 cups confectioners sugar, sifted
2–3 tablespoons heavy cream
2 tablespoons water (for cooking strawberry puree)

Instructions

Prepare Vanilla Bean Shortbread Cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar until well combined and fluffy. Scrape down the sides of the bowl occasionally with a spatula to ensure even mixing.
Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides again to maintain consistent texture in the batter.
Mix in Vanilla Bean Paste: Add the Rodelle Vanilla Bean Paste to the mixture and blend on low speed until fully integrated, allowing the vanilla flavor to infuse the dough.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and kosher salt until well mixed. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on medium speed for about 3-4 minutes. The dough will initially seem dry but will come together into a ball as it mixes and begin to pull away from the sides of the bowl.
Chill and Roll Dough: Transfer the dough to a flat surface, gather it into a ball, and cut it in half. Wrap one half with plastic wrap to keep chilled. Roll out the other half between two sheets of parchment paper to about 1/4 inch thickness. Place the rolled dough, still between the parchment sheets, onto a cookie sheet and refrigerate for 20-30 minutes until firm.
Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
Cut Cookie Shapes: Remove the chilled dough from the refrigerator and use a 2-inch cookie or biscuit cutter to cut out round shapes. Place the shapes on the prepared baking sheets, spacing them about an inch apart. Freeze the cut dough on the sheets for 10 minutes to help maintain their shape during baking. Re-roll any scraps and chill again before repeating the cutting process.
Bake the Cookies: Bake the cookies for 10-11 minutes, watching carefully to avoid over-baking as they should not brown significantly at the edges. Once done, remove from the oven and allow the cookies to cool completely on wire racks.
Prepare Strawberry Buttercream: In a food processor, pulse 1 cup of fresh or frozen strawberries until pureed. Transfer the puree to a small saucepan, add 2 tablespoons of water, and cook over medium-low heat until thickened. Strain the mixture through a fine mesh sieve to remove seeds and pulp. Set aside to cool.
Cream Butter and Sugar: In the stand mixer bowl with the paddle attachment, beat the unsalted butter until light and fluffy. Gradually add sifted confectioners sugar, about 1/2 cup at a time, ensuring each addition is incorporated before adding more. Increase the mixer speed to medium-high and beat for one minute to achieve a fluffy texture.
Add Strawberry Puree and Cream: Mix in 3 tablespoons of the cooled strawberry puree thoroughly. Then, add 2-3 tablespoons of heavy cream one tablespoon at a time, mixing until reaching a smooth, pipeable consistency.
Assemble Cookies: Transfer the strawberry buttercream into a large piping bag fitted with a star tip. Pipe a swirl of buttercream onto the flat side of one cookie, then gently press a second cookie on top to form a sandwich. Repeat until all the cookies are assembled.

Notes

Use room temperature ingredients for easier mixing and smoother dough.
Chilling and freezing the dough before baking helps maintain cookie shape and prevents spreading.
Sifting confectioners sugar ensures a smooth buttercream without lumps.
If fresh strawberries are not available, frozen strawberries can be used; thaw before processing.
Store sandwich cookies in an airtight container for up to 3 days, or freeze for longer storage.
Adjust heavy cream in buttercream to achieve desired consistency; less for thicker frosting, more for softer.

Keywords: vanilla bean cookies, sandwich cookies, strawberry buttercream, shortbread cookies, homemade cookies, vanilla cookies, buttercream frosting