Whipped Cream Filled Cookies: A delicate treat using leftover whipped cream

Whipped Cream Filled Cookies: A delicate treat using leftover whipped cream

Turn leftover whipped cream into a delicious baking ingredient with these whipped cream filled cookies. This recipe cleverly uses whipped cream to create a light, flaky pastry that is subtly sweet and wonderfully tender. Each biscuit is generously filled with a hazelnut spread in two flavors, providing a delicious contrast between the rich creaminess of the filling and the crunchy texture of the biscuit shell. These cookies are not only a great way to use up extra whipped cream, but also make a luxurious treat perfect for any occasion.


Why you'll love it:

These cookies are a dream for anyone who loves the combination of textures and flavors in their desserts. The whipped cream in the dough makes the cookies exceptionally light and airy, while the hazelnut spread topping adds a creamy, indulgent touch. The use of white hazelnut and cocoa creams creates a beautiful balance of flavors, making every bite exciting. These cookies are easy to make and are sure to impress with their elegant appearance and delicious taste.

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Perfect occasion:

Cookies filled with whipped cream are perfect for snacks, coffee breaks or as a refined dessert during family gatherings. They also make great treats for children's parties, where young and old can enjoy their delicious sweetness. Serve them during festive periods like Christmas or Easter, or simply as a special treat to brighten up your usual days.

Decorating Tips:

For an extra touch of elegance, sprinkle the cookies with powdered sugar or cocoa powder before serving. This not only enhances their visual appeal but also adds an extra layer of flavor. If you're serving these cookies at a special event, consider drizzling them with melted chocolate or a simple glaze for a more decadent finish. Placing them on a decorative plate lined with placemats can also enhance their presentation, making them even more inviting.

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  • 120g whipped cream
  • 35g of oil
  • 1 egg
  • 180 g all-purpose flour (plus for dusting)
  • 20 g cornstarch
  • 1 large tablespoon of powdered sugar
  • 5 g of baking powder
  • Hazelnut spread (white and cocoa flavors), as needed for the filling

Start by mixing the whipped cream with the egg and oil in a large bowl. Sift in the flour, cornstarch, powdered sugar and baking powder and mix quickly to form a smooth dough. Roll out the dough on a lightly floured surface to a thickness of 2 to 3 mm. Use a cookie cutter to cut circles out of the dough.

Place a teaspoon of hazelnut spread (you can use flavoring or a mixture of white and cocoa) in the center of a circle of dough. replaces the word nice with emptyp with another circle of dough and press the edges firmly to seal. Use the same cookie cutter to cut off any excess dough and ensure an even shape.

Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and bake the cookies for about 15 minutes, until lightly browned.

Enjoy these whipped cream filled cookies, a delicious way to transform leftover whipped cream into an elegant and tasty treat!

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