Browse by
Browse by
Browse by
Browse by
Strawberry Cream Cookies
Tested by Imperial Sugar
Chef Eddy Recipe
Strawberry Cream Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Buttery, crispy cookies filled with a smooth strawberry cream, topped with sliced almonds and dusted lightly with powdered sugar. 

Prep time
0:10 to 0:15
Bake/Cook time
0:08 to 0:10
24 cookies
Sign in to post a comment
Strawberry Cream Cookies
Extra Fine Granulated Sugar
Prep time :
0:10 to 0:15
Bake/Cook time :
0:08 to 0:10
Yield :
24 cookies


  • 1 cup minus 1 tablespoon all-purpose flour*
  • 1 stick unsalted butter, soft
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup egg whites (about 4), room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup sliced almonds
  • 1 stick unsalted butter, very soft
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup minus 1 tablespoon pureed strawberries from fresh or frozen berries
  • 1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Sift flour and set aside.
  2. Mix soft butter and sugar until light and creamy. Add egg whites 1 at a time, salt and vanilla extract. (Mixture may look a little curdled.)
  3. Add flour and mix until soft, almost runny dough, forms. Do not overmix.
  4. Place batter into piping bag (or drop using a spoon), pipe or drop onto parchment lined cookie sheets into large teaspoon size mounds, about 1/2-inch apart. Sprinkle with sliced almonds and shake off excess almonds.
  5. Place in oven and stay close by -- these cookies will go from perfect golden to burned very quickly! Transfer to rack to cool.
  6. To make the filling, cream butter and sugar until fluffy. Add about 1 tablespoon of room temperature (NOT cold) strawberry puree. Once well combined add another tablespoon and repeat in a gradual manner until all is incorporated. Add vanilla extract. If cream appears curdled, place bowl briefly in some warm water and stir constantly until a smooth mass is obtained.
  7. Using a piping bag or spoon, fill sandwich the cookies. Serve same day.
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.