30-Minute Strawberry Cream Cookie Stacks with Mint
Buttery sugar cookies layered with whipped white chocolate pudding cream and fresh strawberries. Chopped mint is folded into both the dough and filling, adding a subtle herbal note. These elegant stacks are assembled individually and garnished with fresh mint leaves for an impressive presentation.
Ingredients
- ¾ cup powdered sugar
- ½ cup butter, softened
- ½ teaspoon vanilla
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon fresh mint, finely chopped
- ½ cup heavy whipping cream
- 3 ¼ ounce white chocolate instant pudding and pie filling mix
- 1 ¼ cups milk
- 16 ounce fresh strawberries, thinly sliced
- mint leaves, for garnish(optional)
Instructions
- 1
Combine powdered sugar, softened butter, and vanilla in a bowl; beat at medium speed until mixed.
- 2
Add egg and continue beating until creamy.
- 3
Add flour, baking powder, and salt; beat at low speed until well mixed.
- 4
Stir in chopped mint.
- 5
Divide dough in half, shape each into a ball, and flatten slightly.
- 6
Wrap each dough portion in plastic wrap and refrigerate at least 1 hour or until firm.
- 7
Preheat oven to 350°F.
- 8
Roll out dough one half at a time on a lightly floured surface to 1/8-inch thickness, keeping remaining dough refrigerated.
- 9
Cut out 16 cookies with a floured 3-inch scalloped or round cookie cutter.
- 10
Place cookies 1 inch apart on ungreased cookie sheets.
- 11
Bake 8-10 minutes or until edges are lightly browned.
- 12
Remove to cooling rack and cool completely.
- 13
Pour whipping cream into a chilled bowl and beat at high speed until soft peaks form.
- 14
Combine pudding mix and milk in a bowl and beat with whisk until smooth.
- 15
Slowly add pudding to whipped cream and beat at medium speed until thick and creamy.
- 16
Gently stir in chopped mint.
- 17
Place 8 cookies bottom-side up on individual serving plates.
- 18
Spread each cookie with filling.
- 19
Top each with strawberry slices and a remaining cookie, bottom-side down.
- 20
Garnish with mint leaves, if desired.
Tips
Chill the bowl before whipping cream to help it reach soft peaks faster.
Keep one portion of dough refrigerated while rolling the other to maintain texture.
Assemble stacks just before serving to prevent cookies from softening.
Good to Know
Store cooled cookies in an airtight container at room temperature for up to 2 days. Pudding filling is best used within a few hours of preparation.
Prepare and refrigerate cookie dough up to 1 day ahead. Bake cookies up to 1 day in advance. Prepare filling up to 4 hours ahead; assemble stacks just before serving.
Serve immediately after assembly at room temperature.
Common Mistakes
Overbeat the pudding mixture to avoid a grainy texture.
Do not skip the complete cooling of cookies to prevent the filling from melting.
Do not assemble more than 1-2 hours before serving to avoid sogginess.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
similar texture