Vanilla Bean Sandwich Cookies with Strawberry Buttercream
Vanilla Bean Sandwich Cookies with Strawberry Buttercream are a delightful dessert that combines the crisp-yet-tender texture of vanilla cookies with a light and fruity strawberry buttercream filling. They are perfect for any gathering and bring joy with every bite.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Nut Free
Ingredients
2 ½ cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened
1 ½ cups Granulated sugar
2 large Eggs
1 tablespoon Vanilla bean paste
1 cup Unsalted butter, softened
4 cups Powdered sugar, sifted
¼ cup Fresh strawberry puree
1 teaspoon Vanilla extract
Pinch Salt
Optional: Few drops pink food coloring
Instructions
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla bean paste until well combined
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined
- Chill the Dough: Divide the dough into two halves, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour
- Preheat Oven & Prep Pans: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
- Roll and Cut Cookies: Roll out the chilled dough to about ¼-inch thickness and cut out cookies
- Bake: Bake for 8-10 minutes, until edges are lightly golde
- Cool: Let cookies cool for 5 minutes before transferring them to a wire rack
- Prepare Strawberry Buttercream: Puree strawberries, whip the softened butter, gradually add powdered sugar, then mix in strawberry puree and vanilla
- Assemble Cookies: Pair cookies, fill one with buttercream, top with another cookie, and enjoy!
Notes
Ensure ingredients are at room temperature for best results.
Don't overmix the dough to keep cookies tender.
Chill cookies before baking to maintain shape.