Ingredients
Method
- Start by creaming together the softened butter and sugar in a large mixing bowl until the mixture is light and fluffy. Add the egg and vanilla extract, mix until everything is smooth. This step makes sure your cookies have the right texture and flavor.
- In a separate bowl, whisk together the flour and baking powder. Slowly add the dry mixture into the wet ingredients, stirring until a soft dough forms. Do not mix until no dry flour is visible.
- Line your baking tray with parchment paper. Scoop the dough and shape into 5–6 large cookies. Place them on the tray, leaving space between each one since they will spread as they bake.
- Bake in a preheated oven at 175°C (350°F) for 9–11 minutes. The edges should look set while the center stays slightly soft. Let the cookies cool on the tray for a few minutes before moving them to a cooling rack.
- In a clean bowl, whip the heavy cream with icing sugar and cornstarch until soft peaks form. Be careful not to overwhip, or it will turn grainy.
- Once the cookies are cool, pipe or spoon the whipped cream on top of each cookie and add chopped strawberries over the cream for a fresh, colorful finish.
Video
Notes
You can make the dough ahead and keep it in the fridge for up to 2 days.
If you want to bake later, just cover it tightly to keep it fresh. The baked cookies taste best on the same day, but you can store them in an airtight container in the fridge for up to 3 days.
Since they are topped with cream, do not leave them out for too long.
If you want to freeze the cookies, bake the bases first and freeze without cream. When ready to serve, thaw them at room temperature, then add fresh whipped cream and strawberries. Freezing the frosted version is not a promising idea because the cream will lose its texture.