Imperial Sugar
Imperial Sugar

Strawberry Cream Cookies


  • 1 cup minus 1 tablespoon all-purpose flour*
  • 1 stick unsalted butter, soft
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup egg whites (about 4), room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup sliced almonds
  • 1 stick unsalted butter, very soft
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup minus 1 tablespoon pureed strawberries from fresh or frozen berries
  • 1 teaspoon vanilla extract

      *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. Sift flour and set aside.
      2. Mix soft butter and sugar until light and creamy. Add egg whites 1 at a time, salt and vanilla extract. (Mixture may look a little curdled.)
      3. Add flour and mix until soft, almost runny dough, forms. Do not overmix.
      4. Place batter into piping bag (or drop using a spoon), pipe or drop onto parchment lined cookie sheets into large teaspoon size mounds, about 1/2-inch apart. Sprinkle with sliced almonds and shake off excess almonds.
      5. Place in oven and stay close by -- these cookies will go from perfect golden to burned very quickly! Transfer to rack to cool.
      6. To make the filling, cream butter and sugar until fluffy. Add about 1 tablespoon of room temperature (NOT cold) strawberry puree. Once well combined add another tablespoon and repeat in a gradual manner until all is incorporated. Add vanilla extract. If cream appears curdled, place bowl briefly in some warm water and stir constantly until a smooth mass is obtained.
      7. Using a piping bag or spoon, fill sandwich the cookies. Serve same day.