Berry Cream Cookie Snaps Recipe

Name: Berry Cream Cookie Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cream cheese, softened; ¼ cup sugar; 2 tablespoons seedless strawberry jam; ¼ cup heavy whipping cream, whipped; 1 -3 drop red food coloring (optional); ½ cup sugar; ⅓ cup all-purpose flour; 2 egg whites; ¼ teaspoon vanilla extract; ⅛ teaspoon salt; ¼ cup butter, melted and cooled; ½ cup chopped fresh strawberries; additional sugar

Servings: persons

4 ounces cream cheese, softened
¼ cup sugar
2 tablespoons seedless strawberry jam
¼ cup heavy whipping cream, whipped
1 -3 drop red food coloring (optional)
½ cup sugar
⅓ cup all-purpose flour
2 egg whites
¼ teaspoon vanilla extract
⅛ teaspoon salt
¼ cup butter, melted and cooled
½ cup chopped fresh strawberries
additional sugar

1
For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended.
2
Fold in whipped cream and food coloring if desired.
3
Chill.
4
In a bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth.
5
Whisk in butter until blended.
6
Line baking sheets with parchment paper.
7
Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 inches apart onto prepared pan.
8
Bake at 400 for 5-8 minutes or until edges are lightly browned.
9
Immediately remove one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin.
10
Press lightly to seal; hold until set, about 20 seconds.
11
Remove cookie from clothespin; place on waxed paper to cool.
12
Continue with remaining cookies.
13
If cookies become too cool to shape, return to oven for 1 minute to soften.
14
Repeat with remaining batter.
15
Just before serving, pipe or spoon filling into cookie shells.
16
Dip end of cookie into strawberries and additional sugar.
17
Refrigerate leftovers.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces cream cheese, softened, ¼ cup sugar, 2 tablespoons seedless strawberry jam, ¼ cup heavy whipping cream, whipped, and more.

Yes, Berry Cream Cookie Snaps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Cream Cookie Snaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions