Strawberries + Cream Cookies
Strawberries + cream go hand in hand with summer and sunshine but I couldn’t just throw a whipped cream and chopped strawberries recipe at you so I decided to do a cookie version of this delicious dessert! Admittedly not as simple but almost!! To be honest, I saw a picture of Philip Schofield eating strawberries and cream at Wimbledon and had been bashing ideas in my head ever since so thank you to Philip for being the inspiration behind my new summer time cookie!
Although these undoubtedly look like cookies they have more of a mini cake texture and feel to them. Irish and English people, if you remember the campino strawberry and cream sweets when we were kids? That’s what these taste like!!
On to the good stuff!
Bacáil Sona! 👩🏻🍳
Strawberries + Cream Cookies Recipe
⏲ Prep Time: 20 minutes
⏲ Chill Time: 2 hours 20 minutes
⏲ Bake Time: 13 minutes
⏲ Rest Time: 10 minutes
🍪 Servings: 32 cookies
Equipment
stand mixer/hand mixer
mixing bowls
microwave safe bowl
weighing scale/measuring cups
measuring spoons
spatula
baking tray
silicon baking mat
circle cookie cutter
Ingredients
360g/3 cups all purpose flour
5g/1 tsp baking powder
2.5g/1/2 tsp baking soda
2.5g/1/2 tsp salt
170g/1 1/2 sticks unsalted butter
200g/1 cup granulated sugar
50g/1/4 cup light brown sugar
2 eggs
2 tsp/10g vanilla extract
1 tbsp/15g strawberry extract
90g good quality white chocolate
cream cheese mix
8oz cream cheese
30g/1/4 cup confectioners/icing sugar
2.5g/1/4 tsp vanilla extract
4 drops red food colouring (your preference)
INSTRUCTIONS
1.
Mix your cream cheese, confectioners sugar and vanilla extract in a stand mixer until smooth and creamy. Split in two and add a few drops of red food colouring to one and set aside.
You can add food colouring to the whole batch if you like or completely omit it, I just do it for the pop of colour.
2.
Weigh, sieve and mix flour, baking powder, soda and salt together and set aside.
3.
Cream your butter and sugars together until pale and creamy.
4.
Add your eggs and beat through. It will be thick and smooth, almost like a frosting.
5.
Add your flour a cup at a time and mix until just combined.
6.
Add your cream cheese mix, strawberry extract and vanilla and stir through.
7.
Your cookie dough will be very soft and almost spongey so let it chill for at least 2 hours and up to overnight.
8.
Preheat your oven 180°C, 350°F for at least 20 minutes. Line your cookie sheet.
9.
Use two tablespoon scoops per cookie. Don’t worry about the dough being wet, wash your hands with cold water after forming each ball.
Once you’ve spaced out your cookies, 2 inches apart, put the tray into the fridge for 20 minutes before baking. This will help them not spread too much.
10.
Bake your cookies for 10-13 minutes depending on how chewy you want them. I did 13 for mine, once the edges were beginning to brown and crisp.
11.
The most important part and trick to the perfect round cookie. Use a circle cookie cutter and put it around your cookie and swirl it to form a perfect circle. Make sure to do this once they come out of the oven.
12.
Press loads of chopped white chocolate into the surface of the hot cookies so they will melt and set into them.
