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Ready to whip up the perfect summer treat? Kendall-Jackson Pastry Chef Robert Nieto is here to show you how to make something as beautiful as it is delicious: a Strawberry Vanilla Cookie Sandwich that’s sure to steal the show at any backyard gathering or afternoon picnic. These aren’t your average cookies—they’re tender, buttery shortbread rounds filled with fresh strawberry jam and silky vanilla buttercream. Light, fruity, and just sweet enough, they’re the kind of dessert that feels special but approachable.
In the video below, Chef Robert walks you through every step, from mixing and rolling the dough to piping the perfect swirl of filling. You’ll even get to hear great audience questions along the way—so it feels a little like you’re taking a pastry class with friends. And of course, don’t forget to pour a glass of the best white wines from Kendall-Jackson like our Vintner’s Reserve Riesling while you bake. Its vibrant acidity is the perfect match for the strawberry jam and adds a refreshing balance to each bite. Let’s get baking.
Why You’ll Love This Recipe
There’s something incredibly satisfying about a dessert that looks bakery-level but is totally doable at home—and this cookie sandwich delivers on both fronts. The buttery shortbread has that delicate crumb that practically melts in your mouth, while the tangy strawberry jam and rich vanilla buttercream create the perfect balance of fruity and creamy. It’s nostalgic, summery, and a little bit elegant—all at once. Plus, the whole experience of baking and assembling these treats is just plain fun. Whether you’re making them with kids or crafting a batch for a garden party, these sandwich cookies are guaranteed to bring smiles.
Key Ingredients
To make these sweet, summery sandwich cookies, you’ll need a few pantry staples and a handful of fresh ingredients. Here’s what brings it all together:
For the shortbread cookies:
- Butter – Gives the cookies that rich, melt-in-your-mouth texture.
- Powdered sugar – Adds a delicate sweetness and helps keep the cookies tender.
- All-purpose flour – The foundation of the dough.
- Lemon zest – A subtle citrus note that brightens the whole cookie.
- Vanilla extract – Adds warmth and depth.
- Kosher salt – Just a pinch enhances all the flavors.
For the strawberry jam:
- Fresh strawberries – The star of the filling, sweet and juicy.
- Granulated sugar – Helps the jam thicken and brings out the berries' natural sweetness.
- Powdered pectin – Ensures a jammy, spoonable consistency.
- Citric acid or cream of tartar – Balances the sweetness with a touch of tang.
For the vanilla buttercream:
- Butter and shortening – Whipped together for a fluffy, creamy texture.
- Powdered sugar – Gives structure and sweetness.
- Vanilla extract – For that classic frosting flavor.
- Kosher salt – Keeps it from being overly sweet.
How to Make Strawberry Vanilla Cookie Sandwiches
Step 1: Make the shortbread cookies
Start by creaming the butter in your stand mixer until it’s soft and fluffy. Add the powdered sugar, lemon zest, vanilla, and salt, then mix until everything is well combined. Slowly add the flour and keep mixing until a soft dough forms. Press the dough into a disk, wrap it in plastic, and chill for about 5 minutes.
Once chilled, roll the dough out on a floured surface to about ⅛-inch thick. Use a 3-inch round cutter to make your cookies, then transfer them to a parchment-lined baking sheet. Bake at 350°F for around 10 minutes—just until the edges turn golden. Cool completely before filling.
Step 2: Make the strawberry jam
In a small bowl, combine two tablespoons of the sugar with the pectin and set it aside. In a medium pot, heat the chopped strawberries with the remaining sugar until it starts to bubble. Sprinkle in the pectin mixture and stir continuously for 4 to 6 minutes, until thickened. Let the jam cool over an ice bath and refrigerate until ready to use.
Step 3: Make the vanilla buttercream
Using a paddle attachment, beat the butter and shortening until light and fluffy. Stir in the salt and vanilla, then gradually mix in the powdered sugar until smooth and creamy. Scoop the buttercream into a piping bag fitted with a round tip.
Step 4: Assemble the cookie sandwiches
Pipe a ring of buttercream onto the flat side of one cookie. Drop a dollop of cooled strawberry jam in the center, then press a second cookie on top to sandwich it all together. Repeat, resist eating them all at once, and enjoy!
Strawberry Vanilla Cookie Sandwich
Recipe Type:
Dessert
Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Servings:
6
Ingredients
Preparation tools & bakeware
- Mixer with paddle attachment
- Measuring cups
- Measuring teaspoons
- Lemon zest or micro-plane
- Pastry round cutter
- 3” Cutting board
- Rollin pin
- Rubber spatula
- A half sheet pan
- Parchment paper or baking paper
- Pastry bag
- Pastry round tip
For the dough
- 1 cup butter
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt, kosher
Strawberry jam filling
- 1 cup strawberries
- small diced ½ cup sugar
- granulated
- 1 teaspoon powdered pectin
- ¼ teaspoon citric acid or cream of tartar
Vanilla buttercream filling:
- 1 cup butter
- ½ cup shortening
- ½ teaspoon salt, kosher
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
Preheat a non-convection oven to 350F.
To make the shortbread
- In a stand mixer fitted with the paddle attachment, place butter in bowl and mix on low speed until soft.
- Slowly add the powdered sugar, lemon zest, vanilla extract, and salt and beat until well incorporated. Then gradually add the flour and continue to mix until the dough has come together.
- Press the dough into a disk and wrap in plastic film and refrigerate for 5 minutes. Place dough on a lightly floured work surface.
- Roll the dough out to 1/8 thickness. Using a 3” pastry cutter, cut out cookies and place on a half baking sheet that has been lined with parchment paper.
- Place cookies in oven for 10 minutes or until lightly golden. Cool cookies completely before filling.
To make the strawberry jam
- In a small bowl, stir together the 2 tablespoons sugar and pectin. Set aside.
- In a medium pot, combine the strawberries and the sugar and bring to a simmer over medium heat, stirring occasionally.
- Sprinkle the sugar-pectin mixture over the strawberries and stir until it fully incorporates.
- Continue stirring for 4 to 6 minutes until the mixture has thickened.
- Remove from heat and let cool in an ice-water bath. Reserve until needed.
To make the vanilla buttercream
- In a stand mixer with a paddle attachment, add cream butter and shortening until light and fluffy.
- On low speed, stir in salt and vanilla extract and mix.
- Next, add the powdered sugar and mix until fully incorporated. Place the buttercream in a pastry bag, fitted with ½ inch pastry round tip.
To assemble the cookie sandwich
- Pipe buttercream in a circular motion on one side of the cookie.
- Place 1 tablespoon of strawberry jam in the middle of the cookie.
- Place the top of the cookie to close off the sandwich.
