Strawberry Sand Cookies Recipe

Name: Strawberry Sand Cookies
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 10
Cuisine: Korean
Ingredients: 195g Cake flour; 9g Strawberry powder; 2g Baking powder; 80g Unsalted butter; 65g Sugar; 1g Salt; 40g Egg; 2g Vanilla extract; Food coloring; 70g Unsalted butter; 35g Condensed milk; 35g Strawberry jam

by Cooking Tree 2022-05-17

written by Cooking Tree 2022-05-17

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Strawberry Sand Cookies is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a sandwich cookie with strawberry powder and strawberry jam~
I put the powder in the cookies and jam in the cream, so it was delicious because it had a lot of strawberry flavor.

Using a cookie cutter with a shape, goes well with the strawberry flavor, and I think it’s cute that the cream is squeezed in a circle.

It’s condensed milk buttercream, so if it hardens a little in the refrigerator, it’s hard and easy to eat.
It tastes best when made and eaten quickly, but it is better to store it in the refrigerator rather than at room temperature.

It’s a simple cookie, but it’s full of strawberries, so it’s really delicious!

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Sand Cookies
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Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 35 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

195g Cake flour
9g Strawberry powder
2g Baking powder
80g Unsalted butter
65g Sugar
1g Salt
40g Egg
2g Vanilla extract
Food coloring

70g Unsalted butter
35g Condensed milk
35g Strawberry jam

Instructions

Soften butter at room temperature, add sugar and salt, and whip until light color.
Add half of the egg and mix, then add the rest of the egg and vanilla extract and mix, then add a little color and mix.
Sift the soft flour and strawberry powder baking powder through a sieve and mix with a spatula as if cutting it.
Put it together on parchment paper by hand, cover it with parchment paper, and flatten it by pushing it to a thickness of about 5mm with a rolling pin.
After hardening in the freezer for about 20 minutes, cut with a cutter and pan. (About 20 pieces - 10 sets with a 5.5cm cutter)
Bake in an oven at 160 degrees for 12 minutes and cool. (Preheat at 180 degrees)
Melt the butter, add condensed milk and strawberry jam, mix, add a little color, and whip enough to make the cream.
Squeeze the buttercream on the cookies (use a 4mm tip), cover the cookies, and let them harden for a while in the refrigerator.