Ingredients
Equipment
Method
Make the cookie dough
- Preheat the oven to 350°F and line baking sheets with parchment for easy release.
- Beat butter and granulated sugar until light and fluffy, then add egg yolk and 1 tsp vanilla extract and mix until smooth.
- Whisk together all-purpose flour, salt, and baking powder, then fold into the wet ingredients until just combined—stop as soon as no dry streaks remain.
- Rest the dough for 15 minutes to help the cookies hold their shape while baking.
Bake and cool
- Drop teaspoon-sized portions onto the parchment-lined baking sheets, spacing them apart for even spreading.
- Bake for 10-12 minutes at 350°F until the edges are light golden with a set center.
- Cool the cookies on the pan for 5 minutes so they firm up without breaking.
- Transfer to a wire rack and cool completely before assembling to prevent the cream from melting.
Whip and assemble
- Whip heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Spread or pipe whipped cream onto the flat side of one cookie, top with sliced fresh strawberries, then sandwich with another cookie.
- Dust the assembled cookie sandwiches with powdered sugar right before serving.
Notes
Pro tip: keep the cookies completely cool before assembling so the whipped cream stays thick and the strawberries don’t weep. Store assembled sandwiches in the refrigerator up to 24 hours; unassembled cookies can be kept airtight at room temperature for 3 days or frozen up to 2 months. For a lighter swap, use half heavy cream and half Greek yogurt for a tangier, slightly less-stable filling (pipe soon after whipping).