Go Back
–+ servings
Strawberry Cream Tea Sandwich Cookies

Delightful Strawberry Cream Tea Sandwich Cookies for Tea Time

Strawberry Cream Tea Sandwich Cookies blend buttery softness with a luxurious filling, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Use the spoon-and-level method for accurate measurement.
  • 1 teaspoon baking powder Acts as a leavener, ensuring a light texture.
  • a pinch salt Enhances sweetness and balances flavors.
  • 1 cup unsalted butter Make sure it’s softened for easy mixing.
  • 1 cup granulated sugar Contributes sweetness when creamed with butter.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Pure extract is best.
  • 1/2 teaspoon almond extract Optional, adds nuttiness.
For the Filling
  • 1 cup unsalted butter Softened for easy blending.
  • 2 cups powdered sugar Sifting prevents lumps.
  • 1/2 cup freeze-dried strawberries Preferred over fresh to avoid moisture.
  • 2 tablespoons heavy cream Adds creaminess.
  • 1 teaspoon vanilla extract Enhances overall flavor.
Optional Garnish
  • to taste powdered sugar Dusting adds visual appeal.
  • to taste extra crushed strawberries Elevates presentation.

Equipment

  • Mixing Bowl
  • Cookie Cutter
  • hand mixer
  • Parchment Paper
  • Baking Sheet
  • wire rack
  • Plastic wrap

Method
 

Preparing the Cookies
  1. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  2. Beat butter and sugar until pale and fluffy.
  3. Mix in egg, vanilla extract, and optional almond extract until combined.
  4. Gradually blend dry and wet mixtures, being careful not to overmix.
  5. Divide dough, flatten into discs, wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and roll out chilled dough to ¼-inch thickness.
  7. Cut out cookie shapes and bake for 8-10 minutes until edges are lightly golden.
  8. Cool cookies on baking sheets for 5 minutes, then transfer to wire rack.
Preparing the Filling and Assembly
  1. Beat butter, powdered sugar, and freeze-dried strawberries until smooth.
  2. Add heavy cream and vanilla extract until pipeable consistency is reached.
  3. Pipe filling between two cookies and gently press together.
  4. Dust with powdered sugar and add crushed strawberries if desired.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 15mgSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

Use room temperature butter for easier blending and avoid overmixing for tender cookies.

Tried this recipe?

Let us know how it was!