I don't think I'm going out on a limb when I saw strawberries and cream is one of the best combinations in the world. These strawberry and cream cookies combine strawberry powder, fresh strawberries, and fresh whipped cream to make the most delicious, crumbly cookie.
Don’t forget to follow me on Instagram, Pinterest, TikTok, and YouTube🙂
I can picture strawberry and cream cookies as the star dessert at a tea party, garden party, or summertime get-together.
This recipe was inspired by my recipe for strawberry syrup. It goes great with shaved ice!
Ingredients
- Granulated sugar
- Strawberry powder
- Unsalted butter
- Eggs
- Almond extract
- Gluten-free flour
- Baking powder
- Salt
- Powdered sugar
- Heavy cream
- Fresh strawberries
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a large bowl, combine sugar, strawberry powder, and butter. Beat using an electric mixer until combined. Add almond extract.
In a separate bowl, combine gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat until combined.
Scoop the cookies into balls and roll them in powdered sugar. Use your thumb to press a divot in the middle of each cookie.
Place them on the parchment-lined baking sheet and chill in the refrigerator for an hour.
Bake in the oven for 12 minutes. Let cool completely. The cookies should have crispy edges, but don't be alarmed if they look similar to what they looked like before baking. The color doesn't change much.
Whip the heavy cream using an electric mixer. Add the granulated sugar slowly. The whipped cream should be stiff. Fill a piping bag fitted with the tip of your choice with whipped cream. Set aside.
Once the cookies have cooled, pipe whipped cream into the divot of each cookie and top with a strawberry.
Hint: Use the back of a spatula to make the divot in each cookie.
FAQ
Grind up the freeze-dried strawberries in a food processor to make strawberry powder.
You can omit the fresh strawberry on the top.
Equipment
- Electric mixer
- Mixing bowl set
- Spatula
- Baking sheet
- Pre-cut parchment paper
Storage
Store in an airtight container in the refrigerator for up to three days. These cookies are best consumed immediately.
Top tip
Don't be alarmed if they look similar to what they looked like before baking. The color doesn't change much.
Strawberry and Cream Cookies (GF)
Equipment
- Mixing bowl set
- Pre-cut parchment paper
Ingredients
Cookie
- 2 cups granulated sugar
- 1 cup strawberry powder
- 1 stick unsalted butter
- 4 eggs
- 1 teaspoon almond extract
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
Topping
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon almond extract
- 1 cup fresh strawberries cut in half
Instructions
Cookies
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large bowl, combine sugar, strawberry powder, and butter. Beat using an electric mixer until combined. Add almond extract.
- In a separate bowl, combine gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat until combined.
- Scoop the cookies into balls and roll in powdered sugar. Use your thumb to press a divot in the middle of each cookie.
- Place them on the baking sheet and chill in the refrigerator for an hour.
- Bake in the oven for 12 minutes. Let cool completely.
Topping
- Whip the heavy cream using an electric mixer. Add the granulated sugar slowly. The whipped cream should be stiff. Fill a piping bag fitted with the tip of your choice with the whipped cream. Set aside.
Assembly
- Once the cookies have cooled, pipe whipped cream into the divot of each cookie and top with a strawberry.
Leave a Reply