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–+ servings
Strawberry Cookie Boats

Delicious Strawberry Cookie Boats with Creamy Filling Delight

These Strawberry Cookie Boats feature vibrant pink cookies filled with velvety cream, perfect for elevating your dessert game.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can use gluten-free blend
  • 1 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract Opt for pure extract
  • 1 tablespoon Strawberry Powder Can substitute freeze-dried strawberries
  • a pinch Salt
For the Cream Filling
  • 1 cup Mascarpone Cheese Can substitute with cream cheese and sour cream
  • 1 cup Heavy Cream
  • 1/2 cup Powdered Sugar
To Garnish
  • Fresh Strawberries Can swap in other berries
  • 1 tablespoon Strawberry Jam For glazing
  • 1 tablespoon Water To thin jam
  • Optional cup Shortbread Cookie Crumbs For garnish

Equipment

  • Mixing bowl
  • electric mixer
  • cookie cutter
  • Piping bag
  • parchment paper
  • Baking sheet

Method
 

Step 1: Prepare the Cookie Dough
  1. Cream butter and sugar together until fluffy (3-4 minutes). Add egg and vanilla, mix until combined. Gradually incorporate flour, strawberry powder, and salt. Wrap dough and refrigerate for 30 minutes.
Step 2: Bake the Cookies
  1. Preheat oven to 350°F (175°C). Roll out dough to 1/4 inch thick. Cut into boat shapes, creating indentations. Bake for 12-15 minutes, cool on rack.
Step 3: Make the Filling
  1. Combine mascarpone, heavy cream, and powdered sugar. Beat until smooth and thick (4-5 minutes). Add vanilla and mix. Transfer filling to piping bag.
Step 4: Assemble the Cookie Boats
  1. Pipe cream filling into cooled cookie boats. Top with fresh strawberries and brush with warmed strawberry jam.
Step 5: Serve
  1. Chill cookie boats in fridge for at least 30 minutes before serving. Bring to room temperature and garnish with shortbread crumbs.

Nutrition

Serving: 1cookie boatCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Refrigerate dough for at least 30 minutes to maintain shape. Handle the filling carefully to avoid soggy cookies.

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