These strawberry cookies aren’t your normal cookies; they are sandwich cookies filled with chopped strawberries and a creamy custard for added decadence. These cookies are perfect to serve for afternoon tea with a freshly brewed pot of black tea, or to have for a snack or dessert.
To make the strawberry cookies, you begin by making a cookie dough with butter, powdered sugar, egg, lemon zest, and flour. Then, once it is chilled, it gets cut into round cookies and baked in the oven. Then, you make a homemade custard on the stove, which then has to chill in the fridge before you can assemble the cookies. Finally, you create little sandwich cookies filled with the chilled custard and diced strawberries.
What are Strawberry Custard Sandwich Cookies?
Strawberry cookies are sandwich cookies filled with cream and diced fresh strawberries. The cookies have a buttery melt-in-your mouth texture that is so delicious against the vanilla-scented custard and the sweet and ripe strawberries.
Pro Tips
- Make sure the butter is softened before you begin making the cookie dough.
- Refrigerate the cookie dough just until it is firm enough so that you can easily work with it. If it has firmed up too much, you can allow it to sit at room temperature for a few minutes before you roll it out and cut out the cookies.
- Don’t overbake the cookies. You will know they are fully baked when they are golden on their bottoms.
- When making the custard, continuously whisk the mixture until it thickens to prevent curdling.
Frequently Asked Questions
Why Did the Custard Curdle?
Your custard may have curdled if you weren’t whisking it enough, however, you may be able to fix it. Simply pour it through a fine-mesh strainer to remove any lumps before you chill it in the fridge.
How Can I Make Sure the Cookies are Even Sizes?
Since these are sandwich cookies, you will want to make sure that the cookies are all even sizes so that they sandwich together nicely. When rolling out the dough, you can use a tape measure to make sure that it has an even thickness. Additionally, you should use a cookie cutter to cut out the cookies.
Can I Use Frozen Strawberries Instead of Fresh?
While you technically could, fresh berries are best as frozen strawberries will have a wetter texture when thawed.
How to Store Strawberry Sandwich Cookies
Leftover strawberry cookies should be stored in a sealed container in the fridge where they should keep for up to 3 to 4 days.
Ingredients
How to Make Strawberry Custard Sandwich Cookies
For the cookies, in a bowl, mix the butter with the sugar using a wooden spoon until it is creamy. Add the egg and lemon zest, and stir until combined. Add the flour and knead until a smooth dough is formed. Cover the dough with plastic wrap and chill it in the fridge for 30 minutes.
For the cookies, in a bowl, mix the butter with the sugar using a wooden spoon until it is creamy. Add the egg and lemon zest, and stir until combined. Add the flour and knead until a smooth dough is formed. Cover the dough with plastic wrap and chill it in the fridge for 30 minutes.
For the custard, whisk the milk with the vanilla in a pot on the stove, and heat it over low heat. Remove it from the heat. In a bowl, whisk the egg yolks with the sugar and cornstarch until combined. Whisk some of the hot milk into the egg yolk mixture before returning it all to the pot and cooking it on the stove, while whisking, until it is very thick.
For the custard, whisk the milk with the vanilla in a pot on the stove, and heat it over low heat. Remove it from the heat. In a bowl, whisk the egg yolks with the sugar and cornstarch until combined. Whisk some of the hot milk into the egg yolk mixture before returning it all to the pot and cooking it on the stove, while whisking, until it is very thick.
Returning to the cookies, roll the dough out and cut out circles with a circular cookie cutter. Place them on a parchment-lined baking sheet and bake them in a 356 F (180 C) oven for 15 minutes. Allow the cookies to cool completely.
Returning to the cookies, roll the dough out and cut out circles with a circular cookie cutter. Place them on a parchment-lined baking sheet and bake them in a 356 F (180 C) oven for 15 minutes. Allow the cookies to cool completely.
Pipe custard on top of half of the cookies and garnish them with diced strawberries. Arrange another cookie on top.
Pipe custard on top of half of the cookies and garnish them with diced strawberries. Arrange another cookie on top.
Serve dusted with powdered sugar.
Serve dusted with powdered sugar.
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