boston cream cookies;
Soft sweet sugar cookies that simply melt away in your mouth. Topped with vanilla cream (made the quick and easy way!) and then topped with the perfect smear of chocolate icing. Everything you know and love about boston cream in a perfect bite of cookie.
Oven Temp: 350°F
Servings: 20
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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.
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