Heart-Shaped Strawberry Cream Cookies
Delicious and adorable heart-shaped cookies filled with fluffy whipped cream and fresh strawberries, perfect for any occasion.
Servings 12 cookies
Calories 150kcal
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Room temperature is best.
- 2/3 cup granulated sugar Regular white sugar keeps the dough sturdy.
- 1 large egg yolk Adds richness.
- 1 tsp vanilla extract Real vanilla is recommended.
- 2 cups all-purpose flour Lightly scoop for best results.
- 1/4 tsp salt Balances sweetness.
Whipped Cream Ingredients
- 1 cup heavy whipping cream, cold Keep it chilled for fluffiness.
- 2 tbsp powdered sugar Helps stabilize whipped cream.
- 1/2 tsp vanilla extract Extra flavor in cream.
- Fresh strawberries whole Fresh strawberries (whole, with leaves) Look for ripe, bright red berries.
- Powdered sugar for dusting Powdered sugar (for dusting) Gives a bakery-style finish.
Instructions
Preparation
- Cream the butter and sugar in a large bowl until pale and fluffy.
- Mix in the egg yolk and vanilla until creamy.
- Gradually add flour and salt, mixing until a smooth dough forms.
- Shape dough into a disc, wrap tightly, and chill in the fridge for 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Roll out chilled dough to 1/4-inch thickness and cut out heart shapes.
- Arrange cookies on a lined baking tray and bake for 10–12 minutes until golden at the edges.
- Let cookies cool completely on a wire rack.
Assembly
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble cookies by piping whipped cream onto one and topping with another cookie; add more cream and a whole strawberry on top.
- Dust with powdered sugar before serving.
Notes
Chill the dough for best shape. Use firm strawberries for topping. Assemble cookies just before serving to maintain crispness.
