Best Strawberry Sandwich Cookies - Rise and Bake with Julie

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.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and 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.
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.