These Strawberry Marshmallow Cookies feature a strawberry sugar cookie base, an airy marshmallow and strawberry jelly center, and a strawberry-flavored white chocolate coating.
11g (0.4 oz)freeze-dried strawberriesblitzed into a fine powder
¼cupwhite sprinkles
Instructions
For the Sugar Cookies
Whisk to combine the flour, strawberries, baking powder, and salt. Set them aside.
2¼ cup all-purpose flour, 11g (0.4 oz) freeze-dried strawberries, ½ tsp baking powder, ¼ tsp kosher salt
In a separate bowl, cream the butter and sugar together until light and fluffy. Add the egg and the vanilla and beat until combined. Add the dry ingredients to the butter mixture and stir until combined.
¾ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 2 tsp vanilla extract
Form the dough into a ball and divide it in half. Roll each half out to a 1/4 inch thickness in a rough rectangular shape lightly flour parchment paper. Wrap the rectangles in parchment and transfer them to the fridge. Let chill for 2 hours.
When there are about 30 minutes left in the chilling time, preheat the oven to 300°F.
Cut out the cookies and arrange them on two large baking sheets lined with parchment paper or a silicone mat. Leave about 2 inches between each cookie on all sides. Bake the cookies for 12-15 minutes or until golden. Take the cookies out of the oven and transfer them to a cooling wrack. Let cool completely.
For the Marshmallows
Place the gelatin sheets in a glass of cold water and set aside to soak****
4 sheets gelatin ***
Pour the egg whites and sugar into a bowl. Place the bowl over the mouth of a small saucepan filled a third of the way with simmering water. This is a double boiler. Make sure the bottom of the bowl isn’t touching the surface of the water. Gently cook the egg white mixture while whisking constantly. Heat the mixture to 150°F.
5 egg whites, 3/4 cup +2 tbsp granulated sugar
When the mixture reaches 150°F, retrieve the gelatin sheet and squeeze them to remove any excess moisture. Add them to the egg white mixture and using a hand or stand mixer, whisk the egg whites on high until thick and glossy. You’re looking for soft peaks, not stiff peaks. Add the vanilla and whisk until fully integrated.
1 tsp vanilla extract
Transfer the marshmallow mixture to a large piping bag fitted with a large round tip. Set aside.
Arrange the cookies on a cooling rack over top of a baking sheet. Place a 1/4 teaspoon of jelly in the center of each cooking. Pipe the marshmallow on top until the jelly disappears. Let the marshmallow set for 1 hour.
½ cup strawberry jelly
For the Chocolate Coating
When the cookies have set, place the white chocolate and coconut oil in a bowl and place it over a small saucepan filled 1/3 of the way with simmering water. Stir constantly until the two ingredients melt and are fully integrated.
200g (7oz) white chocolate, 1 tbsp coconut oil
Take the chocolate off of the heat and whisk in the strawberries. Pour the chocolate mixture through a fine-mesh strainer into a small narrow glass. Working with a cookie at a time, invert and dunk each cookie into the chocolate mixture and return them to the cooling rack before sprinkling them with white sprinkles. Transfer the cookies to the fridge and chill for 1 hour.
11g (0.4 oz) freeze-dried strawberries, ¼ cup white sprinkles
Notes
** I actually used a cocktail jigger to cut out my cookies. Worked like a charm.*** If you prefer to use powdered gelatin sub the sheets for 1 tablespoon of the powder. If you would like to make this recipe vegetarian substitute the gelatin for agar powder but only use 1 teaspoon. **** If you’re using powder gelatin or agar bloom it in 2 tablespoons of cold water.
Keyword cookies, marshmallows, strawberries, sugar cookies, white chocolate