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Strawberry Cookie Boats Recipe

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4.8 from 52 reviews

Strawberry Cookie Boats are delightful, bite-sized treats featuring a buttery shortbread cookie base shaped like a boat, filled with a luscious mascarpone cream and topped with fresh strawberries glazed in a sweet strawberry jam. Perfect for elegant parties or an indulgent snack, these cookies combine creamy textures with fruity freshness for a truly irresistible dessert.

Ingredients

Cookie Dough

  • 200g all-purpose flour
  • 100g unsalted butter, softened
  • 80g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry powder or freeze-dried strawberries, crushed
  • 1/4 teaspoon salt

Cream Filling

  • 250g mascarpone cheese or cream cheese
  • 150ml heavy cream
  • 75g powdered sugar
  • 1 teaspoon vanilla extract

Topping and Glaze

  • 300g fresh strawberries, sliced
  • 3 tablespoons strawberry jam or preserve
  • 1 tablespoon water
  • Shortbread cookie crumbs for garnish

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating thoroughly to combine. Mix in the strawberry powder to impart a natural pink hue to the dough.
  2. Add dry ingredients and chill dough: Gradually incorporate the all-purpose flour and salt into the wet mixture, stirring until just combined to avoid overworking the dough. Form the dough into a smooth ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
  3. Preheat oven and shape dough: Set the oven to 350°F (175°C). On a floured surface, roll out the chilled dough evenly to approximately 1/4 inch thickness. Use a boat-shaped cutter or an oval cookie cutter to cut out shapes, and place them on a baking sheet lined with parchment paper.
  4. Create indentations for filling: Gently press your thumb or the back of a spoon into the center of each dough piece to form a shallow well, resembling a boat to hold the cream and strawberry topping.
  5. Bake the cookies: Bake the shaped cookies for 12 to 15 minutes, or until they are set but not browned, to keep them tender. Remove from oven and let cool completely on a wire rack.
  6. Prepare the cream filling: Using a mixer, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth, thick, and holds stiff peaks. Transfer the mixture into a piping bag fitted with a star tip for decorative filling.
  7. Make the strawberry glaze: In a small saucepan, heat the strawberry jam with water over low heat, stirring until melted and smooth. Remove from heat and allow to cool slightly to avoid melting the cream when applied.
  8. Assemble the cookie boats: Pipe the creamy filling into the cooled cookie boats generously. Arrange sliced fresh strawberries on top of the cream. Using a pastry brush, lightly coat the strawberries with the warm strawberry glaze to add shine and extra sweetness.
  9. Garnish and chill: Sprinkle shortbread cookie crumbs around the assembled cookies for added texture and visual appeal. Refrigerate the filled cookie boats until ready to serve, but bring them to room temperature about 15 minutes prior to serving for optimal flavor and texture.

Notes

  • For best results, use high-quality mascarpone or cream cheese for a rich and smooth filling.
  • If strawberry powder is unavailable, freeze-dried strawberries crushed finely work well to add natural color and flavor.
  • Chilling the dough is essential to maintain the cookie shapes during baking.
  • You can prepare the cookie bases a day in advance and assemble just before serving.
  • Bring assembled cookies to room temperature before serving to enhance creaminess and flavor.
  • Shortbread cookie crumbs add a nice contrast but can be omitted if preferred.

Find it online: https://forkvista.com/strawberry-cookie-boats-recipe/