Strawberries and Cream Cookie Sandwiches
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!
Servings: 12 servings
Calories: 481kcal
Ingredients
Cookies
- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup cake flour
- ½ cup freeze dried strawberries finely ground in a food processor
Filling
- 4 ounces cream cheese brick-style, room temperature
- ¼ cup unsalted butter room temperature
- 1 ¾ cups powdered sugar sifted
- 2-3 tablespoons Bailey’s Strawberries & Cream liqueur or whole milk
- ½ cup strawberry preserves, jelly or jam
Instructions
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.1 cup unsalted butter, ¼ cup granulated sugar, ¼ cup powdered sugar, ¼ teaspoon kosher salt
- 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.
- 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.
Prepare the Filling:
- In a medium bowl, beat together the cream cheese and butter using a spoon until smooth.¼ cup unsalted butter, 4 ounces cream cheese
- 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 smooths out.1 ¾ cups powdered sugar, 2-3 tablespoons Bailey’s Strawberries & Cream liqueur
Assemble & Fill Cookies:
- 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.½ cup strawberry preserves, jelly or jam
- Pipe extra filling on top and decorate with sprinkles, if desired.
Notes
- 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.
Nutrition
Calories: 481kcal | Carbohydrates: 63.1g | Protein: 3.6g | Fat: 23.8g | Saturated Fat: 14.6g | Cholesterol: 64.6mg | Sodium: 108.4mg | Fiber: 1g | Sugar: 38.5g
