If you love the Whole Foods Berry Chantilly cake, you’re going to love these chantilly cookies. They have a soft cakey cookie base topped with chantilly frosting. Disclaimer: This post may contain affiliate links.

I’m assuming that if you’ve found this page, you are like me and LOVE the Whole Foods Berry Chantilly cake. But maybe you are also like me in that you feel you cannot consume a Whole Foods cake every day and still be a functioning adult. I know that Whole Foods sells their Berry Chantilly in a cupcake form, but I wanted an even more condensed bite. Ultimately, I’m a cookie > cupcake person.

So I developed this recipe! It’s based off my soft matcha almond cookie recipe and rumors of the Whole Foods chantilly frosting recipe from alleged WF employees on Reddit. *shrug* Can’t say I didn’t do my research.

Special Ingredients Needed?

The cookies use all the typical cookie ingredients: flour, eggs, butter, salt, sugar, baking powder. The only ingredient you may not already have on hand is almond flour. I love how almond flour makes cookies more moist and tender and slightly more dense as well. But if you don’t have almond flour or have a nut allergy, you can also substitute more all purpose flour instead.

I also love the combination of almond and vanilla extract for a flavor that resembles grocery store birthday cakes, but feel free to use only one or the other according to your preference.

For the chantilly frosting, I use cream cheese, mascarpone, powdered sugar, and heavy whipping cream. You can opt to use all cream cheese or all mascarpone instead, but I do feel that cream cheese adds a nice tang that you need to balance out all the sweetness. It’s easy to scale this recipe up or down, just use a ratio of 1:1:1:2 of the cheeses and powdered sugar to whipping cream.

Again, I use almond extract for the frosting, but you can use vanilla or leave it plain!

Lastly, I top the cookies with fresh blueberries, strawberries, and blackberries to look more like the Whole Foods cake, but it tastes great even without the garnish. If you do use fresh berries, you can brush a little glaze to make them look just like it came from the bakery. Make the glaze from mixing half jam and half water. Easy peasy.

Cakey Cookie Baking Tips

These cookies are super soft and tender, but that means they have a tendency to spread a bit. Make sure to chill the dough in the fridge and use a light colored metal baking pan instead of a dark one. If you still have some brown edges on these cookies after baking, which is typical since it’s a light colored cookie, you can always trim them off.

How to Frost the Cookie Swirl

I piped the frosting on these cookies a la Crumbl, but you can also just spread it on with a spoon. If you’d like to do the nice swirl, I used a Wilton #12 piping tip and a piping bag.

More Cookie Recipes

Looking for more fun cookie recipes? I got you! Check these out!

berry chantilly cookies on a tray
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Berry Chantilly Cookie Recipe (Whole Foods Inspired)

Mochi Mommy
These berry chantilly cookies are just like the Whole Foods' Berry Chantilly cake but in cookie form!
Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 20 minutes
Total Time: 45 minutes
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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

Equipment

  • electric or stand mixer
  • baking sheets
  • parchment paper
  • Piping Bag optional
  • Wilton #12 tip optional
  • digital scale 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!
Did you make this recipe?Please leave a star rating and review below!