Name: Vanilla Bean Sandwich Cookies with Strawberry Buttercream Recipe
Prep time: 25 min
Cook time: 11 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 1 cup fresh or frozen strawberries; ½ cup unsalted butter, room temperature; 3 cups confectioners sugar, sifted; 2-3 tablespoons heavy cream

Ingredients

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

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 the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar until well combined. Scrape down the sides of the bowl with a spatula.

Step 2: Add the eggs, one at a time, mixing well after each addition. Scrape down the sides again to ensure even mixing.

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 kosher salt. Gradually add the dry ingredients to the wet mixture and mix on medium speed for 3-4 minutes. The dough will start dry but will come together and pull away from the bowl sides.

Step 5: Transfer the dough to a flat surface and form into a ball. Cut the ball in half and wrap one half in plastic wrap. Roll the other half between two pieces of parchment paper to about 1/4″ thick. Place the rolled dough on a baking sheet and refrigerate for 20-30 minutes until firm.

Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: Remove chilled dough and cut into 2-inch rounds using a cookie or biscuit cutter. Place cookies on the prepared baking sheets about 1 inch apart. Freeze for 10 minutes to help maintain shape. Re-roll scraps and chill before cutting again.

Step 8: Bake cookies for 10-11 minutes. They should not brown significantly. Avoid overbaking to keep them tender. Cool completely before assembling.

Step 9: For the strawberry buttercream, pulse strawberries in a food processor and transfer to a small saucepan with 2 tablespoons water. Cook over medium-low heat until thickened, then strain through a fine mesh sieve, discarding seeds and pulp. Let puree cool.

Step 10: In a stand mixer bowl fitted with the paddle, beat the room temperature butter until light and fluffy. Gradually add sifted confectioners sugar, about ½ cup at a time, mixing well after each addition.

Step 11: Increase mixer speed to medium-high and beat for 1 minute. Add 3 tablespoons of cooled strawberry puree and mix to combine. Add heavy cream one tablespoon at a time until the desired consistency is reached.

Step 12: Transfer the buttercream to a piping bag fitted with a star tip. Pipe a swirl onto the flat side of one cookie, then sandwich with a second cookie. Press gently to assemble.

Tips & Variations

Use fresh strawberries in season for the best flavor, or frozen strawberries if fresh aren’t available.

For a lemon twist, substitute vanilla bean paste with lemon zest and add a teaspoon of lemon juice to the buttercream.

Freeze shaped dough on baking sheets before baking to maintain cookie shape and prevent spreading.

If you prefer a less sweet frosting, reduce confectioners sugar slightly and balance with more fresh strawberry puree.

Storage

Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days. Allow cookies to come to room temperature before serving for the best texture. Unfilled cookies can be stored in an airtight container at room temperature for up to one week. Leftover buttercream can be refrigerated for up to five days; re-whip before using.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and cutting. You can also freeze the dough for up to 1 month, thawing it in the refrigerator overnight before use.

What can I substitute for vanilla bean paste?

If you don’t have vanilla bean paste, you can use 2 teaspoons of pure vanilla extract instead. The flavor will be slightly different but still delicious.