Strawberry cookie sandwiches are the perfect treat to make on this lovely spring day!
ABOUT STRAWBERRY COOKIE SANDWICH
Recently I was able to see cherry blossoms in bloom! Their vibrant pink color and beautiful blooms are what inspired me to make this dessert. These strawberry cookie sandwiches are the perfect treat to celebrate the arrival of spring! The sakura motif is a reminder of the beautiful flowers that have been waiting for spring to come, and the strawberry flavor is an exciting peek at the fruits that have now come into season. Even though the flavor of these cookies itself isn’t floral, the sweet strawberry flavor should remind you of spring no matter the season.
COMPONENTS OF STRAWBERRY COOKIE SANDWICH
- ☆ Cookie: A rich and crispy butter cookie serves as the base of this treat.
- ☆ Strawberry ganache: White chocolate ganache flavored with strawberry powder. The ganache’s rich and creamy taste is balanced out by the fresh tanginess of strawberry.
MATERIALS
- ☆ Fluted cookie cutter (about 5.5cm/2in diameter)
- ☆ Flower shaped cookie/vegetable cutter (about 2.5cm/1in diameter)
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
COOKIE INGREDIENTS
- ☆ Unsalted butter
- Butter is the base of this cookie which gives it richness.
- ☆ Granulated sugar
- Granulated sugar has larger crystals which incorporate more air into the dough when creaming, making the cookie crispier than a cookie made using powdered sugar.
- ☆ Egg
- Egg makes the dough rich and hydrated. The cookie will still be rich and snap, but not crumbly.
- ☆ All-purpose flour
- All-purpose flour in cookies helps maintain the cookies’ structure. Additionally, I find that cut out cookies hold their shape better when made with all-purpose flour.
- ☆ Vanilla extract
- I like vanilla so I flavored the cookies with vanilla extract, but if you like, you can use other extracts to flavor them!
STRAWBERRY GANACHE INGREDIENTS
- ☆ White chocolate
- White chocolate is the base flavor of the ganache.
- ☆ Cream
- Heavy cream in ganache thins out the melted chocolate into a viscosity suitable for piping and spreading while adding a creamier flavor.
- ☆ Strawberry powder
- I used strawberry powder that I already had at home to add the strawberry flavor and pink color to the ganache. You can also crush freeze dried strawberries into a powder and sift the powder so that it isn’t clumpy. I’ve never used liquid strawberry flavorings, so I can’t recommend it, but that doesn’t necessarily mean they won’t work!
TIPS FOR MAKING STRAWBERRY COOKIE SANDWICH
- ☆ The cookies are easier to cut when the dough is cold, so depending on how hot it is where you live, you may need to return the dough to the freezer a few times to finish cutting out the shapes.
- ☆ Depending on the type of white chocolate you have, your ganache could end up too runny and not set to a pipeable thickness. If that is the case, simply add more white chocolate little by little and heat all of the ganache so you can mix it smooth.
- ☆ When filling the cookies, the ganache could be difficult to smooth. If this happens, you can either gently heat the ganache on the cookie using a heat gun or hair dryer, or heat the offset spatula with a flame or heat gun/hair dryer. It’s okay if the top is a little melty as it will help the other cookie stick, but be careful not to heat it too much as the ganache can run off the cookie.
MORE COOKIE RECIPES! ♡
- ☆ Butter Cookies
- ☆ Roost Sablé Cookie
- ☆ Frosted Cookies
- ☆ Thumbprint Jam Cookies
- ☆ Spooky Cookies
- ☆ Macarons
Did you know you can see sakura in southern California? I’ve never actually had the chance to go see them until this year. Usually, we’re all so busy in the spring that we never get to catch the flowers in bloom. The blossoms are only in full bloom for a short time, but I think this fleeting nature is what makes them beautiful. To me, it’s a reminder to stop and appreciate what’s around us while we have the chance. Being able to admire the flowers, being with friends at festivals just for these flowers. These are the beautiful moments of my life that I’m thankful to share.
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If you recreate this Strawberry Cookie Sandwich recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Strawberry Cookie Sandwich
Strawberry cookie sandwiches are the perfect treat to make on this lovely spring day!
Equipment
- Fluted cookie cutter (about 5.5cm/2in diameter)
- Flower shaped cookie/vegetable cutter (about 2.5cm/1in diameter)
Ingredients
Cookie
- 112 g unsalted butter 1 stick
- 65 g granulated sugar
- ½ large egg 25g
- ½ teaspoon vanilla extract
- 180 g all-purpose flour
- 3 g baking powder
- 2 g salt
Strawberry Ganache
- 130 g white chocolate
- 35 g heavy cream
- 1 teaspoon strawberry powder approximately
Instructions
- In a large bowl, whip the softened butter until light and fluffy. Add the granulated sugar and cream together until fluffy. Scrape the sides to make sure the sugar is fully incorporated.
- Add the egg and vanilla and continue mixing until fully incorporated. Scrape the sides and gather in the middle before adding the dry ingredients.
- Next, sift in the flour, baking powder, and salt. Fold together with a rubber spatula until the dough comes together.
- Roll the dough between two sheets of parchment to a thickness of 5mm/0.25in then place on a baking sheet and let rest in the freezer for 15-30 minutes. After the dough has rested, cut out the shapes using your cookie cutters and place them onto another baking sheet lined with either parchment or a mat.
- Place the sheet with the cut out cookies back in the freezer to firm up while you preheat the oven to 160°C/320°F. Gather the remaining dough and repeat step 4 until you’ve used up all the dough.
- Once the oven is at the correct temperature, place the baking sheet into the oven straight from the freezer and bake for 12-16 minutes or until the edges just start to turn golden brown.
- Let the cookies cool completely while we work on the ganache. In a microwave safe bowl, add the white chocolate and heavy cream. Microwave for 30 seconds then mix to fully incorporate. If needed, microwave in additional 15 second increments until the ganache is smooth.
- Next add the strawberry powder and mix until fully incorporated and there are no more lumps of powder. You can add as much or as little powder as you want in order to get the color and flavor you like. Let the ganache rest at room temperature until it is no longer runny, but still thin enough to pipe.
- At this point, the cookies should also be cool enough to fill. Pair up the cookies so that each full cookie is matched with another with the flower shape cut out of the middle. Pipe about a half tablespoon onto the bottom cookie and use an offset spatula to smooth and spread the ganache to the inner part of the fluted edge of the cookie. Gently squeeze down the other cookie until evenly sandwiched. It is okay if the ganache squeezes up into the cut shapes a little. Repeat with the remaining cookies, and the strawberry cookie sandwiches are done! 完成です！
Notes
- The cookies are easier to cut when the dough is cold, so depending on how hot it is where you live, you may need to return the dough to the freezer a few times to finish cutting out the shapes.
- Depending on the type of white chocolate you have, your ganache could end up too runny and not set to a pipeable thickness. If that is the case, simply add more white chocolate little by little and heat all of the ganache so you can mix it smooth.
- When filling the cookies, the ganache could be difficult to smooth. If this happens, you can either gently heat the ganache on the cookie using a heat gun or hair dryer, or heat the offset spatula with a flame or heat gun/hair dryer. It’s okay if the top is a little melty as it will help the other cookie stick, but be careful not to heat it too much as the ganache can run off the cookie.