why make this recipe
Strawberry Cookie Boats are not only delightful to look at but also delicious and easy to make. They provide a fun way to enjoy fresh strawberries and a creamy filling on a crisp cookie base. Perfect for gatherings, these sweet treats will impress your friends and family. If you love cookies, you might also enjoy making strawberry jam cookies for an extra treat.
how to make Strawberry Cookie Boats
Ingredients:
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries, crushed
- 1/4 teaspoon salt
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Directions:
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract, beating until well combined. Mix in the strawberry powder to achieve a pink color.
- Gradually add flour and salt, mixing until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to 1/4 inch thickness. Cut into boat shapes or use an oval cookie cutter. Place on parchment-lined baking sheets.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie, forming a boat-like shape. Bake for 12-15 minutes until set but not browned. Cool completely.
- Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer to a piping bag fitted with a star tip.
- In a small saucepan, heat strawberry jam with water until melted and smooth. Allow to cool slightly.
- Pipe cream filling into the cookie boats. Arrange sliced strawberries on top of the cream. Brush strawberries with the jam glaze.
- Sprinkle shortbread cookie crumbs around the dessert for garnish. Refrigerate until ready to serve, but bring to room temperature about 15 minutes before serving for best flavor.
how to serve Strawberry Cookie Boats
To serve your Strawberry Cookie Boats, place them on a beautiful platter. You can garnish with extra fresh strawberries or mint leaves for a nice touch. They are best enjoyed fresh but can also be served at room temperature.
how to store Strawberry Cookie Boats
It’s best to store Strawberry Cookie Boats in the refrigerator if you have leftovers. To keep them fresh, cover the dish or place them in an airtight container. They should be consumed within 2-3 days for the best texture and flavor.
tips to make Strawberry Cookie Boats
- Ensure your butter is softened for easy mixing.
- If you can’t find strawberry powder, freeze-dried strawberries can be easily crushed and used instead.
- For a twist, try mixing in some chocolate chips or nuts into the cookie dough.
variation
You can switch up the flavors by using different fruits such as blueberries or raspberries. Simply replace the strawberries with your preferred fruit for a new take on this recipe.
FAQs
1. Can I make the cookie dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it until you are ready to bake.
2. Can I use other types of cheese?
Certainly! If you prefer, you can use cream cheese instead of mascarpone cheese for the filling.
3. How can I prevent the cookies from getting soggy?
Make sure to serve them shortly after assembling, and avoid adding the cream filling until you’re ready to eat.
Strawberry Cookie Boats
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful and easy-to-make cookie boats filled with creamy mascarpone cheese and fresh strawberries.
Ingredients
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries, crushed
- 1/4 teaspoon salt
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Instructions
- Cream together butter and sugar until light and fluffy. Add egg and vanilla extract, beating until well combined. Mix in the strawberry powder to achieve a pink color.
- Gradually add flour and salt, mixing until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to 1/4 inch thickness. Cut into boat shapes or use an oval cookie cutter. Place on parchment-lined baking sheets.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie, forming a boat-like shape. Bake for 12-15 minutes until set but not browned. Cool completely.
- Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer to a piping bag fitted with a star tip.
- In a small saucepan, heat strawberry jam with water until melted and smooth. Allow to cool slightly.
- Pipe cream filling into the cookie boats. Arrange sliced strawberries on top of the cream. Brush strawberries with the jam glaze.
- Sprinkle shortbread cookie crumbs around the dessert for garnish. Refrigerate until ready to serve, but bring to room temperature about 15 minutes before serving for best flavor.
Notes
Best enjoyed fresh. Store any leftovers in the refrigerator for up to 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
