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Strawberry Vanilla Bean Cookie Pies

  • Author: Adapted From "Cookies for Everyone" by Mimi Council
  • 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 (1214 grams) freeze-dried strawberries 
  • 1/2 cup (113 grams) salted butter, softened
  • 1/2 teaspoon ground vanilla bean
  • 1 to 2 teaspoons milk


Vanilla Cookies

  1. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  2. 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.
  3. Add the eggs, and mix just slightly.
  4. In a separate bowl, whisk together the flour, baking powder, and sea salt.
  5. Add the flour mixture to the butter mixture, and mix on low until a smooth dough forms.
  6. 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.
  7. 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

  1. 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.
    1. 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.
  2. 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.
  3. Mix on low until combined, increase the speed to high, and mix for 1 minute more, or until light and fluffy.
  4. Transfer the filling to a piping bag with no tip.

Assembling the Cookie Pies

  1. Pair the cookies together by size, and turn over every other cookie.
  2. Pipe filling onto each turned-over cookie, and sandwich the pairs together.
  3. 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!