Vanilla Strawberry Sandwich Cookies

To accentuate the sweetness of our strawberry frosting-filled sandwich cookies, we relied on a triple dose of Heilala Vanilla. Heilala Vanilla’s extract and vanilla bean paste pump up the flavor of the cookies and frosting while a final roll in Heilala Vanilla Sugar gives the cookies a satisfying, vanilla-forward crunch.

Vanilla Strawberry Sandwich Cookies
Makes about 12 sandwich cookies
  • ½ cup (100 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 teaspoons (8 grams) Heilala Pure Vanilla Extract
  • 1 large egg (50 grams), room temperature
  • 1⅔ cups (208 grams) all-purpose flour
  • 1 teaspoon (3 grams) cornstarch
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅓ cup (76 grams) Heilala Vanilla Sugar
  • Strawberry Jam Frosting (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, melted butter, brown sugar, and vanilla extract at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add egg, beating until well combined.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Add flour mixture to sugar mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl.
  3. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
  4. Divide dough into 24 portions (about 22 grams each), and shape into balls. Place vanilla sugar in a small shallow bowl. Roll dough balls in vanilla sugar, and place at least 2 inches apart on prepared pans.
  5. Bake until edges are lightly golden and set, 8 to 10 minutes. (Centers may still seem slightly underdone.) Let cool completely on pan on a wire rack.
  6. Place Strawberry Jam Frosting in a large piping bag fitted with a medium open star tip (Wilton 1M); pipe frosting onto flat side of half of cookies. Place remaining cookies, flat side down, on top of frosting. Serve immediately.

Strawberry Jam Buttercream
Makes about 2 cups
  • ½ cup (113 grams) unsalted butter, softened
  • 2 teaspoons (12 grams) Heilala Pure Vanilla Bean Paste
  • ½ teaspoon (1.5 grams) kosher salt
  • 3½ cups (420 grams) confectioners’ sugar, sifted
  • ½ cup (10 grams) freeze-dried strawberries, very finely crushed (see Note)
  • 6 tablespoons (106 grams) seedless strawberry jam
  • 2 tablespoons (30 grams) heavy whipping cream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla bean paste, and salt at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar and freeze-dried strawberries, beating until combined. Add jam and cream; increase mixer speed to medium, and beat until fluffy, about 2 minutes. Use immediately.
To finely crush whole freeze-dried strawberries, place in a small resealable plastic bag and pound with a rolling pin.


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    • Hi JoBo,

      They will stay fresh up to a week in the fridge in an airtight container, but we recommend serving them within a day or two for optimal results. They can also be stored in the freezer for up to 3 months if they are wrapped well and placed in an airtight container. Bring the cookies to room temperature before serving. Happy baking!


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