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–+ servings
berry chantilly cookies on a tray

Berry Chantilly Cookie Recipe (Whole Foods Inspired)

Print Recipe
These berry chantilly cookies are just like the Whole Foods' Berry Chantilly cake but in cookie form!
Course Dessert
Cuisine Asian American
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 45 minutes
Servings 16 cookies
Author Mochi Mommy

Equipment

  • electric or stand mixer
  • baking sheets
  • parchment paper
  • Piping Bag optional
  • Wilton #12 tip optional
  • digital scale optional

Ingredients

For Cookies

  • 1 cup softened, unsalted butter 2 sticks or 226g
  • 3/4 cup granulated sugar 150g
  • 1 tsp kosher salt 7g
  • 1 tsp baking powder 5g
  • 2 large eggs
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour 250g
  • 1/2 cup + 2 tbsp almond flour 62g

For Chantilly Cream Frosting

  • 1/4 cup cream cheese 60g
  • 3 tbsp mascarpone 60g
  • 1/2 cup powdered sugar 60g
  • 1/2 cup heavy cream 120g
  • 1/2 tsp almond extract

For Fruit Decoration

  • berries of choice (blueberries, strawberries, raspberries, etc.) optional
  • 1 tbsp apricot jam optional
  • 1 tbsp water optional

Instructions

For Cookies

  • With an electric beater or stand mixer, cream softened butter with sugar, salt, baking powder, and extract.
  • Add in eggs and beat until pale, fluffy, and homogenous.
  • In a separate bowl, whisk flours.
  • Add dry ingredients to your wet ingredients and stir until just combined into a cohesive cookie dough.
  • Scoop cookie dough into 1/4 cup portions and roll into balls, placing about six per tray. Slightly pat the tops down to resemble hockey pucks.
  • Chill dough in the fridge for 20 minutes while you preheat your oven to 350 degrees F.
  • After chilling, bake for 12-15 minutes or until slightly browned at the bottom.

For Chantilly Cream

  • With an electric beater or stand mixer fitted with a paddle attachment, beat almond extract, cream cheese, mascarpone, and powdered sugar.
  • If using a stand mixer, switch to a whisk attachment and add heavy cream. Mix until your cream mixture reaches stiff peaks.
  • Spoon or pipe onto your cooled cookies.

For Fruit Decoration

  • Decorate the tops of your cookies with berries of your choice.
  • For a shiny fruit glaze, mix apricot jam with water and gently brush on the tops of your fruit.

Notes

  • These cookies tend to spread. For best results, use a light colored metal baking tray and parchment paper and make sure to chill your cookies. If you still have some spread edges, you can cut them off using a biscuit cutter.
  • The fruit decoration is optional, but it's what makes it really just like the Whole Foods' Berry Chantilly cake!