Strawberry Cream Sandwich Cookies Recipe — Soft Filled Cookies

Strawberry cream sandwich cookies combine tender, buttery shortbread with a smooth strawberry–white chocolate filling. They’re light, flavorful, and easy to assemble—perfect for gifting or serving at a springtime gathering.

Cookies

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1 tsp vanilla bean paste or extract
• 1 tsp lemon zest
• 1/8 tsp salt
• 1 3/4 cups all-purpose flour
• 1 Tbsp sugar (for sprinkling)

Filling

• 4 oz white chocolate, chopped
• 1/8 tsp salt
• 2 Tbsp heavy cream
• 3 Tbsp strawberry jam

Instructions

1. Beat the butter and sugar in a large mixer bowl on medium speed until combined. Add the vanilla bean paste (or extract), lemon zest, and salt, and beat until incorporated. Scrape down the bowl as needed. Reduce the mixer speed to low and add the flour, mixing just until the dough comes together in large pieces. Turn the dough out onto plastic wrap, shape into a disk, wrap tightly, and chill until firm, about 30 minutes.
2. Preheat the oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper. On a lightly floured surface, roll the chilled dough to just under 1/4 inch thick. Use a floured 2-inch fluted cutter to cut cookies. Re-roll scraps as needed to make a total of about 32 cookies. Place the cookies on the prepared sheets, sprinkle lightly with the tablespoon of sugar, and chill for 15 minutes.
3. Bake the cookies, rotating pans halfway through, until the edges are set and the bottoms are lightly golden, about 15 minutes. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. To make the filling, place the chopped white chocolate and salt in a heatproof bowl set over a saucepan of gently simmering water (or use a double boiler). Stir the chocolate as it melts until smooth. Remove from the heat and whisk in the heavy cream until combined, then whisk in the strawberry jam. Chill the filling in the refrigerator for about 20 minutes so it thickens slightly.
4. Spread the cooled strawberry cream onto the underside of half the cookies using an offset spatula, then top with the remaining cookies to form sandwiches, pressing gently to adhere. Store the assembled cookies in an airtight container at room temperature for up to 2 days.