Desserts

Strawberry Sandwich Cookies

Makes about 2 dozen sandwich cookies

Strawberry Sandwich Cookies

Makes about 2 dozen sandwich cookies

The great part about these cookies is that you can enjoy the taste of summer fruit any time of year, thanks to the intense flavor in freeze-dried strawberries. Adjust the amount in the filling if a richer strawberry flavor is desired.

Nutritional information per cookie sandwich:Calories 201 (47% from fat)
carb. 25g
pro. 1g fat 10g
sat. fat 7g
chol. 43mg
sod. 57mg calc. 8mg
fiber 1g

Ingrédients

  • Cookie Dough:
  • 1¾cups unbleached, all-purpose flour
  • ½teaspoon kosher salt
  • 16tablespoons (2 sticks; ½ pound)
  • European-style, unsalted butter,
  • room temperature and cut into
  • 8pieces
  • ⅓cup granulated sugar
  • ¼cup confectioners’ sugar, sifted
  • ½teaspoon pure vanilla extract
  • 2large egg yolks, room temperature
  • 1cup freeze-dried strawberries,
  • finely ground and sifted*
  • Strawberry Filling:
  • 4tablespoons unsalted butter,
  • room temperature
  • 2ounces cream cheese,
  • room temperature
  • 2cups confectioners’ sugar, sifted
  • pinch kosher salt
  • 2tablespoons whole milk,
  • room temperature
  • ¼teaspoon pure vanilla extract
  • ½cup freeze-dried strawberries,
  • finely ground and sifted

Preparation

  1. 1. Put the flour and salt in a medium mixing
  2. bowl. Mix on Speed 1 to fully combine,
  3. about 30 seconds. Reserve.
  4. 2. Put the butter into a large mixing bowl.
  5. Mix on Speeds 2 to 3 until creamy, then
  6. add the sugars and vanilla extract. Mix on
  7. Speeds 2 to 3 until light, then add the egg
  8. yolks and mix until combined. Add the
  9. dry ingredients and mix on Speed 2 until
  10. evenly incorporated. Add the ground
  11. strawberries and mix until fully combined.
  12. 3. Divide dough into two discs. Wrap in wax
  13. paper/parchment, then wrap well in plastic
  14. wrap, and refrigerate overnight.
  15. 4. Take dough out of fridge to soften slightly.
  16. Preheat oven to 350°F with two racks
  17. in the lower and upper middle positions.
  18. Line two rimmed baking sheets with
  19. parchment paper.
  20. 5. Roll dough out to ¼-inch thickness and
  21. use a 1½-inch round cutter to form small
  22. discs. Put onto baking sheets and chill for
  23. about 10 minutes.
  24. 6. Bake chilled cookies for about 12 minutes,
  25. until just set, rotating pans if necessary –
  26. you want to avoid browning of any kind.
  27. Cool cookies completely.
  28. 7. While cookies are cooling, prepare the
  29. filling. Put the butter and cream cheese
  30. into a large mixing bowl. Mix on Speeds
  31. 2 to 3 to soften and fully combine,
  32. about 1 minute. Add the sugar, salt, milk,
  33. and vanilla extract and mix on Speeds
  34. 1 to 3 until light and fluffy. Add the ground
  35. strawberries and mix on Speed 1 until
  36. fully combined.
  37. 8. Once cookies are fully cooled, scoop
  38. filling onto the bottom of one cookie, about
  39. 1 tablespoon, and then top with another
  40. cookie to make a sandwich. Repeat with
  41. remaining cookies.
  42. * A spice or coffee grinder is the best way to
  43. achieve the finest grind.