Have you ever found yourself in the kitchen, just feeling like you want to create something special but not overly complicated? Well, that’s exactly the kind of day I was having when I stumbled upon the idea of making butter cookies with a bit of strawberry jam. As a mother and wife, I treasure those little moments when the family comes together, and these delightful Strawberry Butter Cookies quickly became a family favorite. They’re the kind of treats that remind you of warm afternoons spent with loved ones, sharing laughter and stories.
Let me tell you, these cookies are a breeze to make, and they’re perfect for those gatherings where you want to impress without spending all day in the kitchen. The combination of buttery goodness with the sweet strawberry jam filling hits the spot every single time. Plus, watching my children’s eyes light up and seeing my husband grab a couple of extra cookies really makes it all worth it.
Now, I’m not a professional chef by any means, but these cookies make me feel like one. They’re my go-to when I need something quick but impressive. The whole process is almost meditative – creaming the butter and sugar, rolling out the dough, and that satisfying feeling when you pull the golden-brown cookies from the oven. If you’re anything like me, you’ll appreciate a recipe that’s straightforward and results in something genuinely delicious every time.
Life’s about enjoying simple pleasures, and these cookies are just that. They have just the right balance of flavors, and the optional hint of vanilla adds a lovely aroma that fills the house and makes it hard for anyone to resist reaching for one (or two). So, if you’re looking for a cookie recipe that’s both easy and bound to become a family staple, I can’t recommend this enough. Let me guide you through how to make these delightful Strawberry Butter Cookies step by step!
How to Make Strawberry Butter Cookies
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Ingredients:
- 1 cup softened butter
- ½ cup granulated sugar
- 2 cups cake or all-purpose flour
- ¾ cup strawberry jam (thickened with ½ tablespoon cornflour, if desired)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract (optional)
Directions:
- Begin by whipping the softened butter and granulated sugar together for approximately 3 to 5 minutes until the mixture is creamy and light in texture.
- Gently fold in the flour into your butter mixture, and mix until you achieve a pliable dough.
- Divide this dough into two portions. Shape each into a flat disk, cover with parchment paper, and roll them out to about ⅜ inch thick. Let them chill in the fridge for 30 minutes.
- After chilling, remove the dough from the fridge, sprinkle with a bit of flour, and use a 2-inch cookie cutter for bottoms. Use a smaller cutter for creating windows in the tops of half the cookies.
- Preheat your oven to 320°F. Arrange your cookies on a baking tray and bake for 12 to 15 minutes until they are light golden-brown.
- Let the cookies cool down. For assembly, use a piping bag filled with buttercream to add a rim to the bottom cookies. Gently place the windowed tops atop and press lightly.
- If thickening the jam, heat it gently in a pot, incorporate the cornflour, and whisk until it thickens over 4 minutes. Allow to cool before piping it into the cookie centers.
For a finishing touch, dust with some powdered sugar, and revel in the sweet aroma them enjoy these with your favorite tea or coffee!
Storing Suggestion:
Store these cookies in an airtight container at room temperature for up to one week to maintain their freshness. If you need them to last longer, refrigerate them in an airtight container for up to two weeks. Separate layers with parchment paper to avoid sticking.
Cooking Tips:
If you wish to enhance the flavors, consider adding a small amount of lemon zest to the dough for a refreshing hint. Also, ensure your butter is softened, not melted, to achieve the perfect dough consistency.
Serving Suggestions:
These cookies are delightful on their own, but you can elevate the experience by pairing them with a dollop of homemade whipped cream or a scoop of vanilla ice cream. For beverages, they go wonderfully with a hot cup of herbal tea or a frothy cappuccino.
Ingredient Substitutions:
Should you not have strawberry jam on hand, other fruit preserves can work beautifully, like raspberry or apricot. For a nutty twist, consider swapping a portion of the flour with almond meal.
Seasonal Variations:
During summer months, swap the jam for fresh fruit compote made from berries that are in season. In autumn, consider a spiced jam such as apple cinnamon to give it a seasonal flavor boost.
Allergen Information:
This recipe contains dairy and gluten. For a gluten-free option, substitute the flour with a gluten-free baking mix. For dairy allergies, use a plant-based butter substitute to maintain the texture and flavor.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose or cake flour with a gluten-free flour blend. It’s important to use a blend that’s designed for baking to ensure the texture of the cookies remains tender and not crumbly.
How can I store these cookies to keep them fresh?
To keep your cookies fresh, store them in an airtight container at room temperature. They should last about a week. For longer storage, keep them refrigerated and ensure they’re in a well-sealed container or zip-lock bag.
Is it possible to freeze these cookies?
Absolutely, you can freeze these cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a zip-lock bag or airtight container. They will last up to two months in the freezer.
What can I do if I don’t have a piping bag?
If you don’t have a piping bag, you can easily use a zip-lock bag as a substitute. Simply fill the bag with the buttercream or jam, cut a small corner off, and gently squeeze the contents out to apply.
Why do I need to chill the dough before cutting?
Chilling the dough aids in solidifying the butter, making it easier to cut into neat shapes. This step also prevents the cookies from spreading too much while baking, helping them maintain their shape.
Can I use different flavor jams for this recipe?
Yes! Feel free to experiment with different jams or fruit preserves such as apricot, raspberry, or even blackberry. Each will bring its own unique character and sweetness to the cookies, allowing you to customize to your taste.
Strawberry Butter Cookies
Ingredients
- 1 cup softened butter
- 1/2 cup granulated sugar
- 2 cups cake or all-purpose flour
- 3/4 cup strawberry jam thicken with 1/2 tablespoon cornflour if desired
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract optional
Instructions
- Start by preparing the dough. Cream the softened butter and sugar together for about 3 to 5 minutes until it's light and fluffy.
- Sift the flour into the creamed butter mixture and gently mix until you form a soft dough.
- Divide the dough in half and shape each portion into a disk. Wrap them in parchment paper and roll each to 3/8 inch thickness. Chill in the refrigerator for about 30 minutes.
- Take the dough out and peel off the top parchment layer. Lightly dust with flour. Use a 2-inch round cookie cutter to cut out cookies for the base. For the tops, use a smaller round cutter to cut a window in half of the cookies.
- Preheat your oven to 320°F. Arrange the cookie shapes on a baking sheet and bake for 12 to 15 minutes until they turn golden brown.
- Let the cookies cool. Fill a piping bag with buttercream and pipe it along the rim of the bottom cookie. Place the cut-top piece over it, pressing gently.
- If you want to thicken your jam, heat it in a pot for 1 minute. Mix in cornflour, whisk for 4 minutes until thick. Cool it before piping into the center of the assembled cookies.
- Sprinkle some powdered sugar on the cookies for an extra touch. Enjoy these fabulous treats with a nice cup of tea or coffee!
