Ingredients
- For the Brown Sugar Cookies:
- 125 g salted butter, room temperature
- 100 g light brown sugar
- 50 g granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 tsp heavy cream
- 220 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 30 g granulated sugar, for rolling
- For the Whipped Cream-Cheese Frosting:
- 100 ml heavy cream
- ½ tsp vanilla extract
- 1 heaped tbsp powdered sugar
- 100 g cream cheese, room temperature
- For Assembling:
- Fresh strawberries, chopped
- Strawberry jam (about 6 tsp)
- Biscuit or graham cracker crumbs (about 3 tbsp)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, cream, and vanilla; mix to combine.
- In another bowl, whisk flour, baking powder, and baking soda. Add to wet ingredients and fold to form dough.
- Chill dough in the fridge for 1 hour.
- Divide dough into 6 portions (about 90 g each), roll in sugar, and place on baking sheet.
- Bake for 15–18 minutes until golden and slightly soft in the center. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add cream cheese and whip until thick and smooth.
- Frost each cooled cookie with cream cheese frosting.
- Add a teaspoon of strawberry jam, chopped strawberries, and a sprinkle of biscuit crumbs.
Notes
- Chill dough for better flavor and structure.
- Don’t overbake—cookies should remain soft in the center.
- Assemble just before serving for the best texture.
- Use other fruits like raspberries or peaches for variety.
- Store frosted cookies in the fridge and eat within 1–2 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 430
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
