Strawberry Sandwich Cookies

It’s all things strawberry this month, but if you don’t have access to fresh strawberries, don’t fret.  Delectable strawberry treats can still be had with these cookies that utilize freeze dried strawberries and strawberry jam.

From AnkarsrumUSA recipe developer, Carmi Adams:

Freeze dried fruit is a great way to add lots of fruity flavor to baked goods, especially when they might be out of season or you don’t want to deal with the extra moisture fresh fruit releases when baking.  For this recipe, the freeze dried strawberries get turned into a powder (use either a blender or mortar and pestle) and whisked in with the dry ingredients to add strawberry flavor throughout the whole cookie.

A few little bits are fine and add a nice bit of texture. It is important to whisk the strawberries in with the other dry ingredients as soon as you pulverize them. They begin to absorb moisture from the air and if left by themselves, start to clump up.

 

The recipe itself is a fairly straightforward cookie recipe.  Butter and sugar get creamed together, eggs added, then vanilla paste.

Scraping down the sides between adding ingredients is a key step to making sure everything is thoroughly incorporated.

 

Dry ingredients get added in next, along with a little whole milk.  This keeps the cookies on the softer side, and gives them an almost cakelike texture.

All mixed up, the strawberries give it a lovely pink hue.

 

The dough will need to be chilled for at least 3 hours before baking off the cookies.  This firms the butter up and helps the cookies keep their shape as they bake, rather than spread out all over the baking pan.

Stash in the fridge for up to 3 days in advance.

 

The filling is an easy mixture of cream cheese, jam and vanilla bean paste.

Can be made a day ahead and stored in the fridge.

 

I find a small ice cream scoop or disher to be the perfect tool to have uniformly sized cookies.  I have a variety of sizes and they are also handy for meatballs, muffin and cupcake batter.

Portion out, bake, let cool and then sandwich together with filling.

 

Please let us know if you have any questions or comments about this recipe.  Enjoy strawberry season and happy baking!

 

Strawberry Sandwich Cookies

Prep Time: 30 minutes

Bake Time: 17 minutes

Inactive Time: 3 hours (chilling dough)

 

Cookie:

34 g. (1.2 oz., approximately 1 1/2 cups loosely packed) freeze dried strawberries

270 g. (2 1/4 cups) all purpose flour

4 g. (1 tsp.) baking powder

6 g. (1 tsp.) salt

230 g. (16 Tbsp.) unsalted butter, room temperature

228 g. (1 cup) granulated sugar

2 large eggs, room temperature

7.5 g. (1 1/2 tsp.) vanilla bean paste or vanilla extract

62 g. (1/4 cup) whole milk

Filling:

160 g. (1/2 cup) strawberry jam

230 g. (8 oz.) cream cheese, room temperature

7.5 g. (1 1/2 tsp.) vanilla bean paste or vanilla extract

 

For cookie dough:

In a blender or with a mortar and pestle, pulverize freeze dried strawberries until mostly powdered, with a few small chunks remaining.  Whisk together in a medium bowl with the flour, baking powder and salt.

Set up the Ankarsrum mixer with the plastic whipping bowl and single wire whisks.  Cream the butter and sugar together on high speed (6 o’clock) for 4 minutes, stopping and scraping down sides as needed.

Add the eggs and blend for 1 more minute on same speed.  Mix in the vanilla.  Alternately add the dry ingredients and the milk in two stages, mixing just until combined.

Cover and let cookie dough chill in the refrigerator for at least 3 hours or up to 3 days in advance.

Preheat oven to 350º F.  Line two half sheet pans with parchment paper or silicone baking mats.

Portion cookie dough out with a 1 oz. (2 Tbsp.) disher or spoon.  Place on prepared pan about 2 inches apart and bake for 15-17 minutes, until edges are just beginning to brown, center is set but still feels soft.

Let cool for 10 minutes on the pans and then remove to a cooling rack to finish cooling completely.

For filling:

In the plastic whipping bowl with the balloons whisks, whip together all filling ingredients on high speed (6 o’clock) until fluffy, about 2 minutes.

Once cookies are completely cool, spread filling on half the cookies and top with the remaining cookies.  Store any leftovers in the refrigerator because of the cream cheese filling.

 

Yield: 20 sandwich cookies or 40 individual cookies

 

GLUTEN FREE VERSION

Made with King Arthur Measure for Measure Gluten Free Flour

-Replace all purpose flour with an equal amount of a measure-for-measure/cup-for-cup gluten free flour.

-Add an extra pinch of salt.

-Follow instructions above.

 

WHOLE WHEAT VERSION

Made with soft white wheat and Sucanat with honey (aka honey granules)

-Replace all purpose flour with an equal amount of whole wheat flour.  If milling at home, a soft wheat is preferable.

-If desired, replace sugar in dough with 86 g. (1/2 cup) Sucanat with honey, aka honey granules and the jam in the filling with a no-sugar added strawberry fruit spread.

-Follow instructions above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.