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Strawberry Butter Cookies

My regular 3 ingredient butter cookie recipe just got glorified into stunning Strawberry Butter Cookies. They are light, crisp, and super easy to make. Sandwiched together with jam and buttercream creating an impressively beautiful batch of cookies.
The post above provides great tips and step by step pictures which is helpful if you require extra guidance regarding this recipe.
5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Servings 15 - 20 sandwich cookies
Course Cookies, Dessert
Cuisine American


For the cookie dough

  • 1 cup butter softened see note 1
  • ½ cup of sugar
  • 2 cups cake/all-purpose flour see note 2

For the jam filling

  • ¾ cup jam use as is or thicken with ½ Tablespoon cornflour if preferred. see note 3

For the buttercream

  • ¾ cup butter
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract (optional)


Make the dough

  • Beat the butter and sugar for about 3 to 5 minutes until pale, light, and fluffy see note 4
  • Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.

Divide the dough and roll it out

  • Divide dough in half, form each half into a disk and place each between 2 large sheets of parchment paper or wax paper.
  • Use a rolling pin to roll each piece of dough to 3/16" inch (5mm) thickness. see note 5

Refrigerate for 30 minutes

  • Place dough sheets on a baking sheet or cutting board and transfer them to the refrigerator to chill for 30 minutes.

Remove the dough from the refrigerator and cut with a cookie cutter

  • Peel away the top layer of parchment paper from your dough. Dust and rub lightly with flour.
  • Use a 2" round cookie cutter to cut out cookies. ( this is going to be the bottom part of the cookie)
  • With a smaller round cookie cutter or piping, nozzle cut a window out of half the shapes. (this is going to serve as the top part of the cookie


  • Place the cutout shapes onto a baking sheet and bake for 12 to 15 minutes in a preheated oven of 320°F ( 160°C) until golden brown. See note 6

Cool and sandwich the cookies

  • Fill a piping bag or disposable plastic lunch bag with buttercream. Snip the tip of the bag to allow the frosting to flow freely. Be cautious with how large you create the hole based on how you’d like to pipe out your frosting.
  • Pipe the buttercream along the outer edge of the bottom part of the cookies.
  • Take the top part of the cookie(those with the cut-out center) and place it over the piped buttercream. Press lightly and gently to sandwich the cookies.
  • Fill another piping bag or disposable plastic lunch bag with the jam. Snip the tip of the bag. Pipe the jam to fill in the center of the cookie.
  • Sprinkle castor or powdered sugar over the assembled cookies.

Reducing the jam (optional)

  • You can use the jam as is and skip the step where it is reduced and thickened on the stove with the cornflour.
  • I prefer a thicker jam where it sets to a firm consistency when cooled. To achieve this consistency, the jam and cornflour need to be heated on the stove for a few minutes and cooled before piping onto the baked cookies.

If you prefer to reduce and thicken the jam:

  • Heat the jam in a small pot on medium heat for 1 minute. As the jam warms, it becomes weaker and more liquid.
  • Add the cornflour/cornstarch directly into the heated jam and whisk continuously for 4 minutes until thickened.
  • Allow the heated and reduced jam to cool before piping it into the baked cookies. If it is not cooled before using, the warm jam will cause the piped buttercream to melt.

To make the buttercream

  • In a bowl beat the butter or shortening for 2 minutes until fluffy and softened.
  • Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy, and well-combined.



  1. For the best texture and flavour, it is best that you use butter instead of margarine. Using butter creates a richer tasting bake. The butter should soft, but not melted. Take the butter out of the fridge at least an hour before baking.
  2. I use cake flour for this recipe. However, if you are unable to get cake flour in the country in which you live, then you can go ahead and use all-purpose flour.
  3. Cornflour is only required if you are using it to thicken the jam. You can use the jam as is and skip the step where it is reduced and thickened on the stove with the cornflour.
  4. Cream the butter and sugar well. It should be beaten with an electric mixer for about 5 to 8 minutes. The mixture should have a pale, fluffy appearance after beating. Creaming the mixture helps to aerate the dough. This creates a lighter and crisp baked cookie. If the mixture is not well creamed, the cookies will be heavy and dense.
  5. The dough develops a hard outer crust when refrigerated. Rolling it out after refrigeration often leads to the cracking of the dough (not good). Rolling out the dough between wax paper before refrigerating eliminates this problem. With this method, you will be able to cut out and shape the cookies immediately after it has been removed from the fridge.
  6. Watch your cookies very carefully while they are baking. You want to take them out at exactly the right moment when they are golden but not hard. The cookies might still be a bit soft when removed from the oven. However, it continues baking for a short time on the hot baking sheet and will crisp as it cools.


Serving: 1cookieCalories: 370kcalCarbohydrates: 42gProtein: 2gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 195mgPotassium: 36mgFiber: 1gSugar: 27gCalcium: 12mgIron: 1mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below