Two fluffy, vanilla cookies with some creamy strawberry vanilla bean filling stuffed in the middle- PURE BLISS!
This is an adapted version of Mimi Council’s “Vanilla Bean Cookie Pies” from her book “Cookies for Everyone,” which you must check out and can purchase right here.
I’m telling you, these vanilla cookies are freakin’ cloud-like; they’re so light and delicious. You’ll see later that they only have to bake for 7 minutes, telling you just how light they are! As Mimi mentions in her book, these cookies truly are a perfect base for almost any flavor or combination.
As I sifted through my rather disorganized cupboard of ingredients, I noticed some leftover freeze-dried strawberries from a previous bake and immediately knew I could put them to good use here.
Freeze-dried strawberries are simply bursting with flavor, which is why I love using them in fillings and frostings!
Mimi’s book “Cookies for Everyone” is super gluten-free, vegan, and high-altitude baking friendly! Every recipe comes with tips and tricks catered to meet your dietary or baking restrictions (even nut-free options as well).
Plus the recipes are clear, concise, and fit for almost any level of baker! You’ll find yourself tackling some french macarons and biscotti in no time.
*As an Amazon Associate, I may earn or receive commissions from qualifying purchases made through links in this post. Read my full disclaimer here.
Materials You’ll Need:
- Standing mixer with paddle attachment
- Food processor or some kind of blender
- Various mixing bowls
- Measuring cups and spoons
- 2 cookie sheets
- Parchment paper
- Cookie scoop or spoon
- Piping bag (no tip needed)
I cannot wait to make these again for the summer! They’d be the perfect for a little outdoor picnic. You could even make these for your next wedding or baby shower- they’re so adaptable!
Feeling dangerous? Dip these babies in some chocolate milk. Yes please!
Happy baking, friends!Print
Strawberry Vanilla Bean Cookie Pies
- Prep Time: 30-40 Min.
- Cook Time: 7 Min.
- Total Time: 45 Min.
- Yield: 18 Sandwich Cookies 1x
Creamy strawberry vanilla bean filling nestled between two fluffy, vanilla cookies. This is an adapted version of Mimi Council’s “Vanilla Bean Cookie Pies” from her book “Cookies for Everyone,” which you can purchase right here!
- 3/4 cup (170 grams) cane sugar, plus more for topping
- 1/2 cup (113 grams) salted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (255 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups plus 1 tablespoon (227 grams) powdered sugar, sifted
- 1 cup (12–14 grams) freeze-dried strawberries
- 1/2 cup (113 grams) salted butter, softened
- 1/2 teaspoon ground vanilla bean
- 1 to 2 teaspoons milk
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, butter, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, and mix just slightly.
- In a separate bowl, whisk together the flour, baking powder, and sea salt.
- Add the flour mixture to the butter mixture, and mix on low until a smooth dough forms.
- Using your hands, form the dough into 36 balls, and place them on the prepared cookie sheets about 1 inch apart (18 should fit on each cookie sheet). Flatten them until they are very thing, 2 to 2 1/2 inches in diameter. Once flattened, they can be fairly close together as they won’t spread very much while baking.
- Bake for 7 minutes, or until lightly browned on the bottom. Sprinkle the tops with cane sugar immediately after they come out of the oven. Let cool completely on the cookie sheets.
Strawberry Vanilla Bean Filling
- In a food processor or some kind of blender, process your freeze-dried strawberries until they’re a crumbly powder. This should give you around a 1/2 cup. Sift into a small bowl, crushing any larger chunks with your fingers through the sifter as you go. Set aside.
- This strawberry flavor is my addition to Mimi’s recipe! You could easily skip this step and enjoy her original recipe- some delicious vanilla bean cookie pies.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, freeze-dried strawberry powder, butter, vanilla bean, and milk.
- Mix on low until combined, increase the speed to high, and mix for 1 minute more, or until light and fluffy.
- Transfer the filling to a piping bag with no tip.
Assembling the Cookie Pies
- Pair the cookies together by size, and turn over every other cookie.
- Pipe filling onto each turned-over cookie, and sandwich the pairs together.
- Store in an airtight-container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
Mimi’s book includes tips for how to make these gluten-free and how to bake them at high altitude: To make gluten-free: replace the all-purpose flour with 1 3/4 cups (269 grams) gluten-free flour blend. To bake a high altitude: bake at 375°F for 5 minutes, or until lightly browned on the bottom.
Don’t forget to grab your copy of “Cookies for Everyone” from Mimi Council right here!
*Josh Is Baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees or commissions by advertising and linking to Amazon.com.
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