Ingredients

Cookie Base Ingredients

400 grams (14 ounces) strawberry puree (or other fruit)
20 grams (0.7 ounces) gelatin
200 grams (7 ounces) unsalted butter
150 grams (5.3 ounces) sugar
4 large eggs
5 grams (0.2 ounces) baking powder
220 grams (7.8 ounces) all-purpose flour
Milk chocolate for decoration
We recommend:

Filling Ingredients

100 grams (3.5 ounces) cold water

Instructions

Step 1

Prepare the Filling

Start by soaking the gelatin in 100 grams of cold water and let it swell for about 5-10 minutes. Meanwhile, pour the strawberry puree into a saucepan and bring it to a boil. Once it reaches a boil, add the swollen gelatin and stir until it completely dissolves.

After that, pour the mixture into a mold and place it in the freezer for at least 2 hours to set. This will create a delicious filling for your cookies.

Step 2

Make the Cookie Base

In a mixing bowl, whip the room temperature butter with sugar until it's light and fluffy. This should take about 3-5 minutes.

Next, add the eggs one at a time, mixing well after each addition. Once the eggs are well incorporated, gradually add the flour and baking powder. Mix until a smooth dough forms.

Spread the dough evenly in your prepared baking mold and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20-25 minutes. Allow it to cool completely before using.

Servings

When it comes to serving these delightful cookies, the options are endless! **Imagine a sunny picnic with friends**, where you can enjoy these cookies alongside fresh fruit and a refreshing lemonade. 🍋 You could also pair them with a scoop of vanilla ice cream for a truly indulgent treat! 🍦 Splitting the cookie and adding a dollop of whipped cream in between makes for an incredibly satisfying dessert that’s sure to impress.

For **a special occasion**, consider drizzling some melted milk chocolate on top for a touch of elegance. 🍫 Your friends and family will be asking for the recipe before they’ve even finished their first cookie!

Equipment

Variations

Want to switch things up? You can easily adapt this recipe to meet dietary needs. For a **gluten-free** version, simply substitute all-purpose flour with a 1:1 gluten-free flour blend. 🌾 Just make sure the blend contains xanthan gum for the best results! For those following a **vegan** lifestyle, replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water equals one egg) and use vegan butter instead of regular butter. 🥑 Your treats will still be delicious and satisfying!

Faq

  • Q: What can I use if I don't have fresh strawberry puree?

    A: You can use store-bought strawberry puree or even other fruit purees like raspberry or mango for a different flavor!

  • Q: How do I know when my cookies are perfectly baked?

    A: They should be lightly golden around the edges and the center should look set, not jiggly.

  • Q: Can I store these cookies, and if so, how?

    A: Yes! Store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage!

  • Q: How much can I change the sugar content without affecting the recipe?

    A: You can reduce the sugar by about 10-15% for a less sweet cookie, but be cautious as sugar also helps with texture.

  • Q: Can I add mix-ins like nuts or chocolate chips?

    A: Absolutely! Mix-ins like chocolate chips or chopped nuts can add a delicious crunch and make your cookies even more exciting.

  • Q: What's the best way to get a smooth filling?

    A: Ensure that your gelatin is fully dissolved and that your fruit puree is blended until smooth before refrigeration for a perfect filling.

Nutrition facts

Childhood Strawberry Cookies Recipe
Recipe Yield:12 servings
Calories:Estimated calorie range per serving based on ingredients used.
Calories (Min - Max):220 - 270
Total Fat:15g
Saturated Fat:8g
Protein:4g
Total Carbohydrate:25g
Total Sugars:10g