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Vanilla Bean Shortbread Cookies with Strawberry Buttercream Sandwiches Recipe

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★★★★★

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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