Strawberry Shortbread Sandwich Cookies
An easy recipe for strawberry shortbread sandwich cookies with no-bake cheesecake filling and strawberry jam.
Ingredients
Strawberry Shortbread Cookies
- 1 cup butter softened
- 1 cup confectioners sugar
- 1 tsp vanilla
- 1/4 cup freeze dried strawberry powder from 1 cup sliced freeze dried strawberries
- 2 cups all purpose flour
No-Bake Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/3 cup sour cream room temperature
- 1/3 cup confectioners sugar
Strawberry Jam
- 8 tsp store bought strawberry jam
Instructions
- Prepare the cookie dough first.
- Place about 1 cup of sliced freeze dried strawberries in a Ziploc bag and whack it with a rolling pin. You should have 1/4 cup freeze dried strawberry powder when you are done. Set aside.
- Add the butter and confectioners sugar to the bowl of a mixer fitted with the paddle attachment. Mix until creamy. Be sure to scrape down the sides and bottom.
- Add the vanilla and mix.
- Add the freeze dried strawberry powder and mix until thoroughly combined.
- Add the flour and mix until thoroughly combined.
- Remove the dough from the bowl and pat into a disc.
- Wrap in plastic wrap and put it in the fridge for about 30 minutes.
- As you near the end of the chilling time, preheat the over to 350 degrees.
- Line two baking sheets with parchment paper.
- Lightly flour a work surface and rolling pin.
- Roll out the disc to about 1/4-inch thick.
- Use a circular cookie cutter (mine was about the diameter of the top of a glass) and cut out the dough. Keep putting the scraps together and rolling and cutting them until there is no more dough.
- Bake the cookies until the bottom and edges are golden, about 11 minutes. I use two pans and switch the racks midway through.
- Let the cookies cool on the pan for a few minutes. Then remove the cookies to a wire rack. They need to be COMPLETELY cool before filling them.
- While the cookies cool, make the no-bake cheesecake filling.
- Attach the whisk to a mixer.
- Add the heavy whipping cream to the bowl and whip until stiff peaks form. You can use a medium high speed. It should take about two minutes. Be careful of not over mixing or it will become butter.
- Gently slide the cream into a large bowl and set aside.
- Using the paddle attachment, beat the softened cream cheese, sour cream, confectioners sugar, and vanilla together until completely mixed and smooth.
- Fold the whipped cream into the cream cheese mixture. Do this gently, folding the cream in with a spatula.
- Let this chill in the fridge for a few minutes.
- When the cookies are cooled, prepare to fill them.
- Fit a piping bag with a tip and fill the bag with the no-bake cheesecake cream. If you don't have a piping bag, fill a Ziploc and cut off a corner.
- Pipe the cream onto the inside of a cookie, leaving about a 1 teaspoon space open in the middle.
- Add about 1 teaspoon of strawberry jam to the center of the cookie.
- Place a second cookie on top, squeezing gently.
- Chill for about 30 minutes before eating.
