Imperial Sugar
Imperial Sugar

Boston Cream Pie Cookies

Boston Cream Pie Cookies imperial


Vanilla Pastry Cream

  • 2 cups milk
  • 3/4 cup, divided Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 4 tablespoon cornstarch
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 tablespoons unsalted butter, cubed

Vanilla Cookies

  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 3 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons vanilla powder or vanilla bean paste, optional

Chocolate Ganache

  • 4 ounces semisweet chocolate
  • 2 tablespoons unsalted butter, cubed
  • 1 tablespoon corn syrup

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Prepare pastry cream. In a medium pot, heat milk, 1/2 cup sugar and salt until warm. While milk is heating, whisk together yolks, cornstarch, and remaining 1/4 cup sugar in medium bowl.
  2. Slowly pour warm milk into egg mixture while whisking constantly. Return liquid to pot, whisking constantly, and heat for 2-3 minutes, or until thick but not bubbling. Pour through a fine mesh sieve into a clean bowl.
  3. Add in vanilla extract and butter. Stir until butter melts completely. Place plastic wrap directly on top of pastry cream to prevent a skin from forming. Refrigerate for minimum of 4 hours.
  4. Prepare vanilla cookies. Heat oven to 350°F. Prepare baking sheets with parchment paper.
  5. In stand mixer, cream butter and sugar together. Scrape down side of mixing bowl. Add eggs and mix.
  6. In medium bowl, stir together flour, baking powder and salt. Add vanilla to measuring cup with milk. Add flour and milk to the butter mixture, alternating, beginning and ending with flour. Add optional vanilla powder or vanilla bean paste.
  7. Using a 1/2-inch cookie scoop, place 12 cookies on each tray and bake 12-14 minutes, or until slightly golden and springs back when touched. Cool on tray 5 minutes then transfer to rack to cool completely.
  8. Match tops and bottoms of cookies. Place pastry cream in piping bag fitted with small circular tip. Pipe cream onto bottom cookies, then place top cookies.
  9. Prepare chocolate ganache. Place ingredients in a double boiler and heat until melted. Let cool slightly and with a spoon or piping bag, top cookies with ganache. Serve immediately.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Terri Truscello Miller @LoveandConfections