boston cream cookies;
These soft, pillowy sugar cookies get a delicious topping of french vanilla cream topped with the perfect hint of chocolate icing to make boston cream cookies. These soft sugar cookies stay soft, even in the fridge, light and fluffy, and are the delectable base to boston cream topping. Because of the moisture in the cookies you’ll want to eat these fast–but I promise it won’t be a problem. They’ll be gone before you know it.
The key to these soft sugar cookies is sweetened condensed milk. It keeps them moist and fluffy even after a stint in the refrigerator. These soft sugar cookies are so good you might want to double the batch–they make for good bases to almost any kind of sugar cookie topping you’d want!
In fact, because I doubled the batch in my initial creation, I used some citrus curd to make tart little thumbprint cookies, and still had extra left over to eat as plain sugar cookies. They’d be great with some frosting and sprinkles too, just like those grocery store iced sugar cookies–only better.
For the next layer in boston cream cookies, you need pastry cream. Or, if you’re lazy like me, jello pudding. The original recipe I adapted from Pies and Tacos but I chose to simplify the pastry cream with a little help. The key here to flavorful boston cream is twofold. One: use french vanilla flavored pudding. Plain vanilla will do in a pinch, but trust me, the extra richness, and vanilla taste that comes through takes it a step further.
Regular vanilla pudding mix will work in a pinch, but trust me, you want that extra pop of flavor and richness from the french vanilla flavor.
secret to success
Do you know the difference between vanilla and french vanilla? It comes down to extra egg yolks. If you’ve ever noticed that french vanilla seems yellower, more creamy, and richer in flavor, you’d be right. You can attribute that to the yolk-y goodness that it adds, which makes it perfect as a “pastry cream” substitute in these boston cream cookies.
So make sure you grab a box of french vanilla jello pudding mix. Make sure it says instant too, unless you want to spend some time in front of the stove. Regular vanilla will work in a pinch, but trust me, you want that extra pop of flavor and richness from the french vanilla flavor.
The second key to flavorful boston cream? Use one part heavy cream to three parts milk. If you look at the jello box instructions it will simply call for 2 cups milk. Adding the heavy cream adds extra lusciousness and thickness to the pudding mix to help it stand up to these boston cream cookies. No other modifications needed, just whisk up the mixture as usual and refrigerate until needed.
These soft sugar cookies are to die for, and so versatile. Skip the boston cream and add icing and sprinkes; or make a thumbpring and fill with strawberry jam or citrus curd.
secret to success
These soft sugar cookies are to die for, and so versatile. Make a double batch by doubling all the ingredients for the sugar cookies, but instead of 2 egg yolks, go for a full egg and one yolk. Skip the boston cream and add icing and sprinkles for a homemade, extra- delicious version of those store-bought frosted sugar cookies.
Or right when the cookies come out of the oven use a spoon or your thumb (don’t burn yourself!) to press a dimple in the tops of the cookies and once cool, fill with strawberry jam, or citrus curd for a sweet or tart treat.
Lastly, the chocolate icing! I love this icing because it’s so easy, so chocolately, and has the perfect consistency. It’s soft and stays soft, but after a couple hours in the afternoon air, it forms the perfect, delicate crust on top that keeps everything in place. Especially for boston cream cookies, the key here is to get every layer in every bite. So the texture of the toppings has to be spot on. In fact, I use this icing elsewhere like on this super easy no bake eclair cake.
Wait until the last minute to top the cookies. You can make these ahead, but over time the moisture in the pudding and icing will seep into the sugar cookies.
secret to success
Make the chocolate icing just before you want to top the cookies with cream and icing. Because this icing is the perfect consistency, it will just barely begin to harden when left out in the air. So if you make it too early, it may form a thin sugar shell which may disrupt the texture of icing with some crystals. You want that perfectly delicate sugar layer to form once it’s on the cookies to set everything in place.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other cookies and bars to make this weekend?
- Yinyang black and white cookies are the perfect balance of vanilla and chocolate–and super adorable to boot!
- Always a smash hit: packed with soft homemade graham cracker cookies, toasty marshmallows and chocolate kisses, these s’mores kiss cookies I make time and time again.
- Check out the full list of cookies and bars at Best with Chocolate to find all your new favorites!
boston cream cookies;
Ingredients
vanilla cream;
- 1 3.4 oz french vanilla instant pudding
- 1½ cups milk 2% or whole milk is best
- ½ cup heavy cream
sugar cookies;
- ½ cup butter softened
- ⅓ cup sugar
- 2 Tbsp brown sugar
- 7 oz sweetened condensed milk
- 1 egg yolk
- 2 tsp vanilla
- 2 cups flour (all-purpose, or gluten-free all-purpose)
- 1 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
chocolate icing;
- ¾ cup powdered sugar 1½
- 1½ Tbsp cocoa powder
- 1½ Tbsp butter melted
- 1½ Tbsp milk
Instructions
vanilla cream;
- In a medium bowl, add 1½ cups milk, ½ cup cream, and 1 3.4oz packet of instant pudding mix. Whisk together until combined. Refrigerate and set aside.
sugar cookies;
- In a large bowl, add ½ cup softened butter, ⅓ cup sugar, 2 Tbsp brown sugar. Cream together butters and sugars until light and fluffy.
- Add the 7oz sweetened condensed milk, 1 egg yolk, and vanilla. Mix everything until combined.
- Add the 2 cups flour, 1 Tbsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cream of tartar, ¼ tsp salt. Mix together until incorporated.
- Using a medium cookie scoop, scoop roughly 1½ – 2 Tbsp balls of dough. Roll the dough and place on a baking sheet lined with parchment or silicone. Press lightly on the top to flatten the centers.
- Bake the cookies for 6-8 minutes. Cookies should just barely be golden around the edges when removing them from the oven. Allow cookies to cool thoroughly.
chocolate icing;
- To a small bowl, add 1½ Tbsp cocoa powder, ¾ cup powdered sugar.
- Melt 1½ Tbsp butter in the microwave and add to the dry mixture. Add in 1½ Tbsp milk and mix together until evenly combined.
- Once cookies have cooled completely, take the pastry cream from the fridge. For easiest topping, add to a pastry bag and pipe an even layer onto each cookie. (Alternatively, spoon a scant Tbsp of cream onto the cookies and spread evenly)
- Spoon a spoonful of chocolate icing onto the top of the pastry cream and smooth evenly over the top. I like to keep a bit of the vanilla cream peeking out.
- Repeat with all cookies, cream, and chocolate icing. Serve immediately or refrigerate up to 3 days for best results.
1 Comments
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April 29, 2023 at 6:54 am
[…] of curd over top to make them extra sour! Make a quick and easy lime mug cake! Or pair with some sugar cookies for light and fluffy […]