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Strawberry Cookie Boats

Strawberry Cookie Boats: Your New Favorite Dessert Adventure

Strawberry Cookie Boats are a delightful dessert adventure with creamy filling and fresh strawberries, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookie boats
Course: DESSERTS
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour
  • 1 cup unsalted butter (softened) can substitute with salted butter
  • 1 cup granulated sugar can substitute with coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 1 tablespoon strawberry powder (or freeze-dried strawberries) can substitute with red food coloring and strawberry extract
  • 1/4 teaspoon salt
For the Filling
  • 1 cup mascarpone cheese (or cream cheese) can mix cream cheese with sour cream for similar texture
  • 1/2 cup heavy cream can use half-and-half for a lighter option
  • 1/4 cup powdered sugar
For the Toppings
  • 1 cup fresh strawberries (sliced) can use other berries
  • 1/4 cup strawberry jam or preserve can substitute with any fruit preserve
  • 1 tablespoon water can use fruit juice for added flavor
  • 1/4 cup shortbread cookie crumbs optional

Equipment

  • Mixing Bowl
  • whisk
  • Rolling Pin
  • cookie cutter
  • Baking Sheet
  • Piping Bag
  • Refrigerator
  • Oven

Method
 

Making the Cookies and Filling
  1. Cream together softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the large egg and vanilla extract.
  2. Gradually mix in strawberry powder, flour, and salt until well combined. Chill the dough in the refrigerator for 30 minutes.
  3. Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4 inch thick and cut into boat shapes.
  4. Make indentations in the center of each cookie and bake for 12-15 minutes, until set but not browned. Allow to cool completely on a wire rack.
  5. In a mixing bowl, beat the mascarpone cheese with heavy cream, powdered sugar, and a splash of vanilla until smooth and thick.
  6. Once the cookies are cool, pipe the cream filling generously into each boat. Top with sliced fresh strawberries.
  7. Brush with warmed strawberry jam for a glossy finish and garnish with shortbread cookie crumbs.
  8. Refrigerate until ready to serve.

Nutrition

Serving: 1cookie boatCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Assemble your Strawberry Cookie Boats no more than 4 hours before serving for best flavor and texture. Store leftovers in the refrigerator.

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