Shortbread Sandwich Cookies Recipe

I love this recipe because it combines the buttery goodness of homemade cookies with the sweet-tangy delight of raspberry jam, creating a nostalgic treat that feels like a warm hug. Plus, there’s something so satisfying about dusting them with confectioners’ sugar and turning these simple ingredients into beautiful, delicious little masterpieces!

I delight in crafting these delightful shortbread sandwich cookies. The softened unsalted butter and the granulated sugar have the perfect combination to yield a cookie with the texture of tender, crumbly shortbread.

A hint of vanilla in the batter provides just the warmth needed to make the cookies sing. And, rather than doing something crazy with the filling, I decided to stick with my current jam of choice, a homemade raspberry one, which is sweet-tart in just the right way.

To make these cookies even more divine, I dusted them, post-baking, with a generous amount of confectioners’ sugar.

Ingredients

Unsalted Butter:
Delivers robust taste and smooth consistency; fat content is high.

Granulated Sugar:
Imparts sweetness; delivers carbohydrates and energy.

Vanilla Extract:
Improves taste with fragrant, sugary tones.

All-Purpose Flour:
Constitutes carbohydrates that build the dough structure.

Cornstarch:
Imparts a tender and soft texture to cookies.

Raspberry Jam:
Delivers sweetness and a fruity, piquant filling.

Confectioners’ Sugar:
Offers a delicate, sweet coating atop.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup raspberry jam or other preferred filling
• Confectioners’ sugar, for dusting

Instructions

1. Set your oven to 350°F (175°C) to preheat and prepare a baking sheet with parchment paper.

2. In a substantial mixing bowl, combine the softened butter and granulated sugar. Cream them together until they reach a light, fluffy consistency.

3. Combine the salt and vanilla extract thoroughly.

4. Add the all-purpose flour and cornstarch to the butter mixture, little by little, mixing until a soft dough comes together.

5. To make the dough stiffer, you must chill it. You can do this by dividing the dough into two portions and wrapping each portion in plastic wrap. Once each part is well wrapped, place them in the refrigerator. Let them hang out in the fridge for about 30 minutes.

6. On a surface lightly dusted with flour, roll out one piece of dough to about 1/4 inch thick. Use a cutter of your choice to cut out shapes, and then transfer them to the baking sheet.

7. With the second portion of dough, repeat the previous steps and use a smaller cutter to make a hole in the center of each cookie. These will be the sandwiching pairs.

8. Cook the cookies for 10-12 minutes or until the edges begin to take on a light golden brown color. Cool the cookies on a wire rack.

9. Distribute approximately 1 teaspoon of raspberry jam or your chosen filling onto the flat side of a sturdy cookie. Place atop the cookie with a hole—a top that also has a flat side, in order to create an actual sandwich—pressing gently but firmly enough so that the whole construction doesn’t fall apart.

10. Before serving, dust the tops of the sandwich cookies with confectioners’ sugar.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Plastic wrap
10. Rolling pin
11. Cookie cutters (two sizes)
12. Flour sifter or fine mesh sieve
13. Wire rack
14. Spoon or teaspoon (for jam)
15. Surface for rolling out dough

FAQ

• Can I use salted butter instead of unsalted butter?Indeed, but lessen the amount of salt you add to the dish so that the flavors balance out.
• Can I prepare the dough in advance?The dough may be kept in the refrigerator for as long as 2 days. Be certain to allow it to come to room temperature before rolling.
  
• What can I use instead of raspberry jam?Any fruit jam, lemon curd, or even chocolate spread can be used as a filling.
• Is cornstarch necessary in this recipe?Indeed, the cookies obtain their delicate, crumbly structure from cornstarch.
• How should I store these cookies?Store them in an airtight container at room temperature for as long as 5 days.
• How can I prevent the cookies from spreading too much?Prior to baking, cool the cut dough in the refrigerator for 15 minutes.
• Can the cookies be frozen?Indeed, unbaked dough and baked cookies both have a shelf life of up to 3 months in the freezer.

Substitutions and Variations

1 cup (2 sticks) unsalted butter, softened: Use 1 cup (2 sticks) salted butter in place of unsalted and omit the 1/4 teaspoon salt in the recipe.
1/2 cup granulated sugar: For a finer texture, you may substitute with 1/2 cup superfine sugar.
1 teaspoon vanilla extract: Substitute with 1 teaspoon almond extract for a different flavor profile.
1/4 cup cornstarch. You can substitute arrowroot powder for equal quantities of cornstarch for a similar texture in this dish.
1/2 cup raspberry jam or other preferred filling: Substitute with 1/2 cup of any fruit preserves such as apricot or strawberry to change up the flavor.

Pro Tips

1. Chill the Dough Properly Ensure the dough is well-chilled to maintain shape and reduce spreading during baking. If the dough becomes too soft while handling, return it to the refrigerator for a few minutes.

2. Use High-Quality Vanilla Extract Opt for pure vanilla extract to enhance the flavor depth of the cookies. It makes a noticeable difference, especially in simple recipes like this one.

3. Keep an Eye on Baking Time Since these cookies can quickly go from perfectly baked to overdone, watch them closely after 10 minutes. The edges should only be lightly golden to ensure a tender texture.

4. Experiment with Fillings Feel free to experiment with different jams or fillings such as apricot, strawberry, or even Nutella for variations. Make sure the filling is thick to prevent it from oozing out.

5. Mix Dough Just Until Combined Overmixing the dough can result in tough cookies. Mix just until the ingredients are incorporated to maintain a tender and crumbly texture.