These soft, flavorful strawberry sandwich cookies capture that classic strawberries and cream vibe in the most delicious way. The cookies get their bold, fresh strawberry taste from LorAnn’s Strawberry Bakery Emulsion, which bakes up beautifully without fading. Paired with a smooth vanilla cream filling, they’re irresistible—especially after they’ve had a little time to sit and meld together.

I’ve baked these both with and without food coloring. Without any added color, they turn out pale (but still super tasty). A few drops of red food coloring in the batter makes the pink pop just right for that pretty, inviting look.

Why You’ll Love These Strawberry Sandwich Cookies

Intense strawberry flavor that actually comes through after baking
Soft, slightly chewy texture in the cookies
Creamy vanilla filling that balances the fruitiness perfectly
They improve with a little resting time—the flavors meld and the texture gets even better
Easy to make uniform, picture-perfect rounds

Using a #60 cookie scoop, this recipe makes about 14 assembled sandwich cookies. The dough spreads nicely during baking, so no need to flatten them before baking. Fresh from the oven, I like to use a larger circular cutter to gently nudge the edges into perfect circles for neat sandwiches.

The Secret Ingredient: Strawberry Emulsion

The bold, authentic strawberry flavor in these strawberry sandwich cookies comes from LorAnn’s Strawberry Bakery Emulsion. Unlike regular extracts, this water-based emulsion holds up to baking heat without fading or turning boozy. It delivers strong ripe strawberry taste that’s vibrant and perfect for giving your cookies that true strawberry punch.

In this recipe, 3 teaspoons create intense flavor that shines through. It’s gluten-free, kosher, and versatile for frostings, cakes, or ice cream too. A bottle lasts forever since a little goes such a long way!

Why Emulsions Beat Regular Extracts for Baking

Traditional alcohol-based strawberry extracts can lose potency in the oven, resulting in milder or candy-like notes. Emulsions stay strong and true because they’re water-based. That’s why these cookies have such reliable strawberry pop compared to pale versions without added flavor boosters.

Best Substitutes If You Can’t Find LorAnn Strawberry Emulsion

No emulsion? No problem—these options get you close, though intensity varies:

Strawberry extract (alcohol-based): Swap 1:1 (3 teaspoons). It’s the easiest direct replacement, but the flavor may be slightly milder or more artificial. If yours seems weak, increase to 3½–4 teaspoons and taste the dough.
Freeze-dried strawberry powder for real fruit boost: Add ½–1 cup (blitzed freeze-dried strawberries) to the dry ingredients. This adds authentic taste and natural pink color. Reduce flour by 2–3 tablespoons to balance. Pair with 1–2 teaspoons strawberry extract for maximum flavor.
Other quick fixes: Reduced fresh/frozen strawberry puree or strawberry jam stirred in adds freshness, but introduces moisture—chill extra or add 1–2 tablespoons more flour as needed. These won’t match the emulsion’s concentration but work in a pinch.

If you bake strawberry treats often, grab the LorAnn emulsion—it’s a game-changer for bold, bakery-style results every time!

No-Dye Results for Strawberry Sandwich Cookies

If you’re curious of how these cookies look without adding any gel food coloring, you can see below. Still pretty and just as tasty!

Final Thoughts

These strawberry sandwich cookies are perfect for spring gatherings, picnics, or just treating yourself to something sweet and nostalgic. The real strawberry punch from the emulsion makes them stand out from ordinary cookies—give them a try and let me know how yours turn out!

Happy Baking!

Prep Time:20

Cook Time:10

Chill Time:1

Total Time:1 30

Servings: cookies

Author: Julie Gavin

equipment (affiliate links

Measuring cups
Measuring spoons
kitchen scale for best accuracy
mixing bowl
hand mixer or
stand mixer with paddle attachment
#60 cookie scoop (1 Tbsp)
Half Sheet Pan
parchment paper sheets or
silicone liner
larger round cookie cutter optional for perfectly round edges
Wire rack
turner spatula
tip-less piping bags optional use normal piping bag with circle tip for spreading filling.

Ingredients

Strawberry Cookies

1 c. (226 g) salted butter softened
1 c. (200 g) granulated sugar
½ c. (100 g) light brown sugar packed
2 large eggs room temperature
2 tsp. LorAnn Strawberry Bakery Emulsion
1 tsp. vanilla extract
a few drops of red or pink gel food coloring optional for a more vibrant color
3 c. (380 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt

Vanilla Cream Filling

¾ c. (170 g) salted butter softened
3 c. (360 g) powdered sugar sifted
1 tsp. vanilla extract
⅛ tsp. salt
2 tbsp. water or milk + more if needed (adjust for consistency)

Instructions

Mix the Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer or stand mixer with paddle attachment until light and fluffy (about 2–3 minutes). Add the eggs one at a time, mixing well after each. Stir in the LorAnn Strawberry Emulsion, vanilla extract, and food coloring if using.
1 c. (226 g) salted butter
1 c. (200 g) granulated sugar
½ c. (100 g) light brown sugar
2 large eggs
2 tsp. LorAnn Strawberry Bakery Emulsion
1 tsp. vanilla extract
a few drops of red or pink gel food coloring
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
3 c. (380 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
Mix Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft and slightly sticky—don’t overmix.
Chill Dough: Cover the dough and chill for at least 1 hour (or overnight) to make scooping easier and develop flavors more.
Preheat, Prep, & Scoop: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into t tablespoon balls and place them about 2 inches apart on the sheets. They’ll spread nicely as they bake.
Bake: Bake for 9–11 minutes, until the edges are set but the centers still look soft. Right out of the oven, use a larger cookie cutter to nudge any edges into perfect circles. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Mix Cream Filling: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the vanilla, salt, and 2 tablespoons of heavy cream. Beat on high for 2–3 minutes until light and fluffy. Add a bit more cream if it’s too thick.
¾ c. (170 g) salted butter
3 c. (360 g) powdered sugar
1 tsp. vanilla extract
⅛ tsp. salt
2 tbsp. water
Assemble Cookies: Match cookies by size. Spread or pipe 1–2 tablespoons of filling onto the flat side of one cookie, then gently press a second cookie on top.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before enjoying for the best texture.

Video

Notes

For the best strawberry flavor, use LorAnn Strawberry Bakery Emulsion—it holds up beautifully during baking and gives an authentic, juicy taste that regular extracts can’t match.
Without food coloring, the cookies bake up very pale (still delicious!). Add a few drops of red or pink gel food coloring to the dough for a prettier pink hue.
The dough spreads nicely on its own—no need to flatten the dough.
Using a 1-tablespoon cookie scoop yields about 28 individual cookies (14 sandwiches).
Fresh from the oven, gently nudge the edges with a larger circular cutter (about 3 inches) to create perfectly round, uniform cookies for neat sandwiches.
These cookies taste even better after 2–4 hours (or overnight) once assembled—the filling softens the cookies slightly and the flavors meld beautifully.
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week; bring to room temperature before serving for the best texture.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!