Beautiful strawberries and cream cookies decorated with whipped cream frosting.
Ingredients
- 115 grams (1/2 cup) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 2 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 45 grams (1 cup) freeze-dried strawberries, roughly chopped
- 150 grams (1 cup) white chocolate, roughly chopped
Whipped cream frosting
- 240 ml (1 cup) thickened cream or heavy cream (full fat cream suitable for whipping)
- 50 grams (1/4 cup) full fat cream cheese, room temperature
- 1 teaspoon vanilla extract
- 60 grams (1/2 cup) icing sugar or powdered sugar, sifted
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking paper or parchment paper.
- In a large mixing bowl, add the butter, caster sugar and brown sugar. Beat using an electric mixer on medium speed until smooth and creamy.
- Add the vanilla and egg and beat briefly, just until combined.
- Add the flour, baking soda and salt and beat briefly until a soft cookie dough forms.
- Finally, add the dried strawberries and white chocolate chunks to the cookie dough and stir to combine.
- Portion the cookie dough into balls (approximately 2 tablespoons or 40 grams per cookie) and roll the dough smooth using your hands. Place on prepared trays, leaving room for the cookies to spread naturally in the oven.
- Bake cookies for 12-13 minutes or until the cookies are just golden on the edges. They may look slightly under-baked. Leave the cookies to cool on their trays for 5-10 minutes before gently transferring to a wire rack to cool completely.
- Make the whipped cream frosting. In a large mixing bowl, add the cream, cream cheese, vanilla and icing sugar. Use an electric beater to whisk on medium speed until thick and cloud-like.
- Place the whipped cream frosting in a piping bag or a ziplock bag and snip the end so there’s a round hole.
- Pipe swirls of frosting onto each cookie.
Notes
Strawberries: After testing this recipe with fresh, frozen and freeze-dried strawberries, I found that freeze-dried was definitely the best option when it came to overall flavour and texture. You can find freeze-dried strawberries in the dried fruit section of the supermarket or online.
White chocolate: I prefer to use a block of chocolate chopped by hand but you can use any white chocolate you like! White chocolate chips work too.
Storage instructions: You can keep these cookies in an airtight container at room temperature. Once frosted, you can store them in the fridge in an airtight container.
Freezer instructions: These cookies won’t freeze well, however, you can absolutely freeze the cookie dough. Simply roll the cookie dough into balls and pop them in a ziplock bag in the freezer. To bake, let them come back to room temperature and then bake as per the instructions below. If they are still a bit frozen, add a few minutes to the overall bake time.
