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Cookie Tulips

Cookie Tulips

  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
CookBakeandDecorate

CookBakeandDecorate

These cookies not only look fancy but they taste amazing too! Super easy to make and will impress the whole family!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone sheet liner. Grease the outsides of 12 2-inch diameter baking glasses or small bowls.
  2. Mash the butter and white sugar together in a bowl until smooth, and mix in the flour, 1 teaspoon of vanilla extract, and the egg whites to make a smooth batter. Drop about 2 1/2 tablespoons of the mixture onto the prepared baking sheet, and use a spoon or spatula to spread the dough out into a very thin circle about 7 inches in diameter. Repeat with the remaining batter.
  3. Bake in the preheated oven until the cookies are very lightly browned at the edges and the centers are set, 7 to 9 minutes. Watch them carefully so they don't overbake. Pull the sheet from the oven, and immediately slip a spatula underneath each flat cookie; center and drape them over the greased glasses to harden into small wavy bowls. Allow to cool completely.
  4. While the cookies cool over their molds, beat the cream cheese and confectioners' sugar in a bowl until smooth; mix in 1 teaspoon of vanilla extract. Remove green tops and cores from 5 strawberries; place them into a small bowl, and mash to a juicy, slightly lumpy texture; mix the strawberries into the cream cheese mixture. Gently fold the whipped topping into the strawberry cream until thoroughly combined.
  5. Spoon about 3 tablespoons of the strawberry cream into each cookie bowl, then top with a pretty fresh strawberry with green top. Store leftover cookies in an airtight container, and leftover cream in refrigerator.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

R.Zuniga12
14

R.Zuniga12

4/4/2011

I agree with the former review - I doubled the amount for the "tulip" cookie. I like them a little thicker than they would be with the recommended amount. Otherwise, the presentation is great and the taste is wonderful. This could be used for any fruit that is preferred. To make the "tulip", I used ramekins and I had a very small pyrex dish that worked as well - in fact, it did the best. I had one of those and 4 ramekins... it's most effective to use those. Also, cook 2-3 at a time. It takes some time to get them off the cookie tray and into the mold for an optimal shape.

maliforte
11

maliforte

4/5/2011

I rated this a 4 because of some concerns with the recipe. I wasn't sure how much to beat the eggs. I actually beat them just as I would for an omelet. Also, the only cookie I had that held it's shape was one I "over cooked" just a bit - not burned but a little brown all over. I only got about 7 "tulips" but they were delicious. We just slapped on some of the filling and dug in. The taste was fabulous and the presentation was beautiful for the one cookie that worked for us.

TAHITI_BREEZE
9

TAHITI_BREEZE

4/7/2011

The flavor was excellent, kind of had the texture of a fortune cookie. I got the shapes to stick and it was easier to form them than I thought when making 2-3 at a time. However, they were pretty chewy, so I'm trying to figure out where I went wrong - since the photos look rather crispy.

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