These strawberry and cream mochi cookies are soft, chewy, and perfect for warm days.
introduction
These strawberry and cream mochi cookies mix chewy mochi with a sweet cream filling. They are easy to make and taste fresh. If you like trying different summer treats, you might also enjoy this best Moroccan salmon recipe for a simple weeknight meal.
why make this recipe
- The cookies are soft and chewy, not hard.
- They are light and fruity for summer.
- You can make them ahead and eat for days.
- The cream filling makes them feel special.
how to make Strawberry and Cream Mochi Cookies
Make the dough, shape cookies, bake, cool, and add the cream filling. Work in small steps and keep dough from getting too warm. Chill if it gets sticky.
Ingredients :
- 1 cup mochiko (glutinous rice flour)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (more if needed)
- 2 tablespoons freeze-dried strawberry powder or 1/4 cup finely chopped fresh strawberries (pat dry)
- For the cream filling:
- 4 oz (about 1/2 cup) cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (if needed to thin)
Directions :
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment.
- In a bowl, whisk mochiko, cornstarch, baking powder, salt, and strawberry powder or chopped strawberries.
- In a separate bowl, beat butter and sugar until light. Add the egg and vanilla, and beat again.
- Add the dry mix to the butter mix. Stir in milk a little at a time until a soft dough forms. Do not overmix.
- If dough is sticky, chill 15–20 minutes.
- Scoop tablespoon-sized balls and place 2 inches apart on the sheet. Flatten slightly with your palm.
- Bake 10–12 minutes or until the edges look set but cookies are still soft.
- Let cookies cool on the sheet 5 minutes, then move to a wire rack to cool fully.
- While cookies cool, beat cream cheese, powdered sugar, and vanilla until smooth. Add milk if too thick.
- Sandwich a spoonful of cream between two cooled cookies. Press gently.
how to serve Strawberry and Cream Mochi Cookies
Serve at room temperature. Place on a plate for a picnic or pack in a small box for snacks. They pair well with cold tea or lemonade.
how to store Strawberry and Cream Mochi Cookies
- Room temperature: Store in an airtight container for 1–2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezing: Freeze unfilled cookies in one layer on a tray, then transfer to a bag for up to 1 month. Thaw, then add cream filling before serving.
tips to make Strawberry and Cream Mochi Cookies
- Use freeze-dried strawberry powder for bright color and less moisture.
- Chill sticky dough so it is easier to shape.
- Do not overbake — cookies should stay soft.
- If cream is too thin, chill it until firmer before sandwiching.
- Work with room-temperature cream cheese for smooth filling.
variation (if any)
- Chocolate: Add 2 tablespoons cocoa powder to the dry mix.
- Lemon: Replace strawberry powder with 1 tablespoon lemon zest and 1 teaspoon lemon juice.
- Vegan: Use vegan butter and cream cheese substitutes and a flax egg (1 tbsp ground flax + 3 tbsp water).
FAQs
Q: Can I use fresh strawberries?
A: Yes. Chop small and pat dry. Fresh strawberries add moisture, so use less or add extra mochiko if dough becomes too wet.
Q: Can I skip the cream filling?
A: Yes. The cookies are good plain. Dust with powdered sugar or dip half in melted white chocolate.
Q: Why are my cookies hard?
A: You likely overbaked them. Bake until the edges set but centers are soft. Cool on a rack to keep chewiness.
Q: Can I make the dough ahead?
A: Yes. Wrap and chill dough up to 2 days. Bring to cool room temp before shaping, or chill again if too soft.
Q: How do I keep the cream from leaking?
A: Make the cream a little thicker by adding more powdered sugar or chilling it before sandwiching.
Strawberry and Cream Mochi Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Soft, chewy, and fruity strawberry and cream mochi cookies, perfect for summer treats.
Ingredients
- 1 cup mochiko (glutinous rice flour)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (more if needed)
- 2 tablespoons freeze-dried strawberry powder or 1/4 cup finely chopped fresh strawberries (pat dry)
- For the cream filling:
- 4 oz (about 1/2 cup) cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (if needed to thin)
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment.
- In a bowl, whisk mochiko, cornstarch, baking powder, salt, and strawberry powder or chopped strawberries.
- In a separate bowl, beat butter and sugar until light. Add the egg and vanilla, and beat again.
- Add the dry mix to the butter mix. Stir in milk a little at a time until a soft dough forms. Do not overmix.
- If dough is sticky, chill 15–20 minutes.
- Scoop tablespoon-sized balls and place 2 inches apart on the sheet. Flatten slightly with your palm.
- Bake 10–12 minutes or until the edges look set but cookies are still soft.
- Let cookies cool on the sheet for 5 minutes, then move to a wire rack to cool fully.
- While cookies cool, beat cream cheese, powdered sugar, and vanilla until smooth. Add milk if too thick.
- Sandwich a spoonful of cream between two cooled cookies. Press gently.
Notes
For best results, chill sticky dough and avoid overbaking for soft cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
