Berry-Cream Cookie Snaps Recipe

4.5 6 6
Berry-Cream Cookie Snaps Recipe
Berry-Cream Cookie Snaps Recipe photo by Taste of Home
Publisher Photo

Berry-Cream Cookie Snaps Recipe

Read Reviews
4.5 6 6
Publisher Photo
My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like.
MAKES:
26 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 5 min./batch + cooling
MAKES:
26 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 5 min./batch + cooling

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons seedless strawberry jam
  • 1/4 cup heavy whipping cream, whipped
  • 1 to 3 drops red food coloring, optional
  • BATTER:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 2 egg whites
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted and cooled
  • 1/2 cup chopped fresh strawberries
  • Additional sugar

Directions

For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
In a bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pan. Bake at 400° for 5-8 minutes or until edges are lightly browned.
Immediately remove one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds. Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften. Repeat with remaining batter.
Just before serving, pipe or spoon filling into cookie shells. Dip end of cookie into strawberries and additional sugar. Refrigerate leftovers. Yield: about 2 dozen.
Originally published as Berry-Cream Cookie Snaps in Taste of Home June/July 2005, p31

Nutritional Facts

1 cookie: 72 calories, 4g fat (3g saturated fat), 12mg cholesterol, 44mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons seedless strawberry jam
  • 1/4 cup heavy whipping cream, whipped
  • 1 to 3 drops red food coloring, optional
  • BATTER:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 2 egg whites
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted and cooled
  • 1/2 cup chopped fresh strawberries
  • Additional sugar
  1. For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
  2. In a bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pan. Bake at 400° for 5-8 minutes or until edges are lightly browned.
  3. Immediately remove one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds. Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften. Repeat with remaining batter.
  4. Just before serving, pipe or spoon filling into cookie shells. Dip end of cookie into strawberries and additional sugar. Refrigerate leftovers. Yield: about 2 dozen.
Originally published as Berry-Cream Cookie Snaps in Taste of Home June/July 2005, p31

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Reviews forBerry-Cream Cookie Snaps

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MY REVIEW
JenandBry User ID: 8216959 218339
Reviewed Jan. 19, 2015

"I made this for my son's Prom night dinner. This cookie takes a little extra work. Very delicate flavor with a formal presentation."

MY REVIEW
kaly_ab User ID: 1070646 206478
Reviewed Oct. 23, 2012

"I loved everything about this recipe. Definitely worth the work, it is a show stopper on the cookie tray."

MY REVIEW
donna1203 User ID: 1770543 56234
Reviewed May. 29, 2011

"Delicious recipe although they are a lot of work. Be sure to flatten the batter with the back of the teaspoon or your shells will be mini. After we figured out this trick, they were much better. Tastes like a fortune cookie with a refreshing filling!"

MY REVIEW
sgates20 User ID: 3414587 144234
Reviewed Dec. 27, 2009

"these were really good! They weren't too hard to make either."

MY REVIEW
jklmnop User ID: 1871419 123556
Reviewed Nov. 19, 2009

"I loved these cookies. I made the cookies and kept them in an airight container til I needed to fill them. Kept filling in ziplock bag with a small hole cut in in corner for easy filling."

MY REVIEW
welcomemom2002 User ID: 3011584 145092
Reviewed Sep. 1, 2009

"These taste great, but get soggy quickly. I would suggest not having leftovers. Maybe not fill all the cookies at once, so they don't get soggy"

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