Assembling strawberries and cream cookie sandwiches

Strawberries and Cream Cookie Sandwiches

  • Author: Kim |
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes + 4 hours chilling time
  • Yield: 12 cookie sandwiches 1x


Filled to the brim with strawberry flavor and complemented with a cream cheese filling, these Strawberries and Cream Cookie Sandwiches are sure to please all your loved ones on Valentine’s Day or any day!



For the Cookies:

For the Filling:

  • ¼ cup unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 ¾ cup sifted powdered sugar
  • 23 tablespoons Bailey’s Strawberries & Cream liqueur or whole milk
  • ½ cup strawberry preserves, jelly or jam


  1. Prepare the Cookie Dough: In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose flour, cake flour, and finely ground freeze-dried strawberries. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Tear off a large piece of plastic wrap and place dough in the center. Shape the dough into a smooth, round disk and wrap tightly in the plastic wrap.  Refrigerate for at least 4 hours or overnight
  2. Roll out & Bake the Cookies: Remove the dough from the fridge and allow to warm up slightly for about 10-15 minutes. Preheat the oven to 325ºF. With a rolling pin lightly floured, roll dough out to ¼ inch thickness. Using a cookie cutter, cut out dough and place on a parchment-lined baking sheet, spacing cookies 1 inch apart (cookies won’t spread much at all). Bake the cookies until just barely golden at the edges, about 10-11 minutes. Remove from the oven and allow to cool completely on baking trays
  3. Prepare filling: In a medium bowl, beat together the cream cheese and butter using a spoon until smooth. Add in powdered sugar and Bailey’s or milk, mixing until smooth. If the filling seems dry or clumpy, add a bit more liquid, 1 tablespoon at a time, until the filling smoothes out
  4. Assemble Cookie Sandwiches: Once the cookies have cooled completely, flip half the cookies over so the bottoms are facing up. Fill a piping bag or large ziplock bag with filling. If using a ziplock bag, cut off a corner of the bag to create a piping tip. Pipe filling around the edges of the overturned cookie. Spoon strawberry jam into the center and place another cookie on top, being careful not to press too hard so filling doesn’t squeeze out. Pipe extra filling on top and decorate with sprinkles, if desired


  • Cookies are best when served and consumed soon after assembling. Store assembled cookies loosely wrapped in plastic wrap in the fridge for up to 3 days
  • Store unassembled cookies at room temperature for up to 5 days in a tightly sealed container. Be sure cookies have cooled completely before storing
  • Store unused filling in the fridge for up to 5 days. Bring to room temperature by leaving on the counter for at least 30 minutes prior to using. Stir vigorously with a spoon to smooth out the filling before using
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

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