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Vanilla Bean Sandwich Cookies with Strawberry Buttercream Recipe

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★★★★★

4.7 from 70 reviews

Delight in these elegant Vanilla Bean Sandwich Cookies filled with a luscious Strawberry Buttercream. The tender, buttery shortbread cookies infused with vanilla bean paste perfectly complement the fresh strawberry-flavored buttercream, creating a sophisticated treat ideal for any special occasion or afternoon tea.

Ingredients

Scale

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 Rodelle 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

  1. Prepare Vanilla Bean Shortbread Cookie Dough: In a stand mixer with paddle attachment, beat butter and granulated sugar until well combined and creamy. Scrape bowl sides as needed.
  2. Add Eggs and Vanilla: Add eggs one at a time, mixing after each addition until incorporated, scraping the bowl each time. Then mix in vanilla bean paste on low speed until combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, and salt.
  4. Combine Dry and Wet Ingredients: Add the dry mixture gradually to the wet ingredients; mix on medium speed for 3-4 minutes until dough forms a ball and pulls away from bowl sides.
  5. Chill and Roll Dough: Transfer dough to flat surface, divide in half. Wrap one half in plastic wrap. Roll the other half between parchment paper to 1/4 inch thickness. Refrigerate for 20-30 minutes until firm.
  6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Cut and Freeze Cookies: Use a 2-inch round cutter to cut chilled dough into rounds. Place on prepared baking sheets 1 inch apart. Freeze for 10 minutes to help maintain shape. Re-roll scraps and chill again before cutting.
  8. Bake Cookies: Bake for 10-11 minutes until set but not browned. Avoid overbaking. Cool on wire racks completely.
  9. Make Strawberry Puree: Pulse strawberries in a food processor, then simmer with 2 tablespoons water over medium-low heat until thickened. Strain through fine mesh, discarding solids. Cool the puree.
  10. Prepare Strawberry Buttercream: In a stand mixer with paddle attachment, beat butter until fluffy. Add confectioners sugar gradually, then beat at medium-high speed for 1 minute. Mix in 3 tablespoons cooled strawberry puree. Add heavy cream one tablespoon at a time until desired consistency is achieved.
  11. Assemble Sandwich Cookies: Transfer buttercream to a piping bag with star tip. Pipe swirls onto the flat side of half the cookies. Top with remaining cookies, gently pressing to form sandwiches.

Notes

  • Freezing the cut cookies before baking helps them retain their shape and prevents spreading.
  • Vanilla bean paste adds intense vanilla flavor and tiny vanilla specks for visual appeal.
  • Strain strawberry puree well to avoid seeds in the buttercream.
  • Buttercream can be adjusted in consistency with heavy cream for easier piping or spreading.
  • Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
  • Allow buttercream-filled cookies to come to room temperature before serving for best flavor and texture.

Keywords: vanilla bean cookies, sandwich cookies, strawberry buttercream, shortbread, dessert, baked cookies, homemade cookies, festive cookies

Find it online: https://www.sanacooks.com/vanilla-bean-sandwich-cookies-with-strawberry-buttercream-recipe/