Blue Ribbon Group Strawberries & Cream Cookies
Best Cookie Winner, Delta Fair
These Strawberries & Cream Cookies are a best cookie recipe winner from the Delta Fair in Tennessee. They feature instant oatmeal in the cookie itself and strawberry jam with cream cheese and whipping cream in the oh so delicious filling. They are amazing to taste when you first make them, then phenomenal when they sit and soften a bit.
Now THIS is a jazzed up oatmeal cookie. Epic! For this winning recipe, start with butter, sugar, eggs, flour, baking soda and strawberries and cream instant oatmeal, like Quaker.
Once you have baked and cooled the cookies, make a filling out of cream cheese, sugar, strawberry preserves, and heavy cream. Sandwich them together with the filling inside.
Strawberries & Cream Cookies: Blue Ribbon Winner
This winning recipe comes from the Delta Fair in Memphis. Cindy Dunn won a blue ribbon with it in 2016. It has become an all-time favorite around here. (Right up there with these boozy sandwich cookies.)
It is decadent and so delicious! And one of the cool things about it is, that after it sits, the texture completely changes, drawing on the moisture of the filling. It bursts with flavor and literally melts in your mouth when you eat it. Tasty! Try your hand at these today!
Happy Baking!
Cyndi
Strawberries & Cream Sandwich Cookies
3/4 cup butter (room temperature)
3/4 cup raw sugar
1/2 cup brown sugar (packed)
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
12.3 ounces strawberries and cream instant oatmeal
Filling:
1 (8 ounce) package cream cheese (softened)
1/2 cup white sugar
1/2 cup strawberry preserves
2 cups heavy cream
In a large bowl, beat together butter and sugars until fluffy, then blend in eggs. Mix in flour and baking soda, then stir in oatmeal, one packet at a time. Mix until fully blended. Chill 20 minutes (or longer) in refrigerator. Preheat oven to 375° F. Scoop dough (1 1/4-inch size) and drop onto parchment lined cookie sheet. Space at least two inches apart. Bake 9 to 10 minutes. Cool completely.
In a medium bowl, mix together cream cheese, sugar, strawberry preserves. Beat on medium speed while slowly pouring in the whipping cream, then beat on high until stiff peaks form. Place filling into pastry bag or plastic bag with corner cut off). Squeeze filling onto bottom side of 1/2 the cookies. Place second cookie on top of each. Makes about 28 sandwich cookies.
