Have you seen the ruffle cakes that have become so popular lately? They’re so much fun, and the ruffling design is an easy way to make a cake look gorgeous. But that got us thinking, why stop at cakes? Cookies deserve a little fancying up too!
These rich and chewy chocolate cookies were just begging for a bit of ruffling up! A light, smooth, and creamy Strawberry Swiss Meringue Buttercream adds the perfect fruity touch while still letting all that deep chocolate flavor in the cookies shine. Chocolate and strawberries are a match made in heaven, and the luscious frosting sitting atop of these chocolate cookies is absolutely divine. Together, the cookies and frosting make a deliciously elegant pair!
Chocolate Cookies Adapted From Cooking Classy
–2 cups all-purpose flour
–1/2 cup dutch-processed cocoa powder
–1 tablespoon corn starch
–1/2 teaspoon salt
–1/2 teaspoon baking powder
–1/4 teaspoon baking soda
–1/2 cup granulated sugar
–1/2 cup brown sugar
–9 tablespoons butter (1 stick plus 1 tablespoon), room temperature
–2 tablespoons greek yogurt or sour cream
–1 egg plus 1 egg yolk, room temperature
–1 1/2 teaspoons vanilla extract
- In a bowl, whisk together the flour, cocoa powder, corn starch, salt, baking powder, and baking soda.
- In the bowl of a stand mixer, combine the granulated sugar, brown sugar, butter, and greek yogurt/sour cream, and beat together until light and fluffy. Beat in the egg and egg yolk one at a time until well-incorporated, wiping down bowl and beater as needed. Mix in the vanilla extract.
- Add the dry ingredients to the wet, and mix in on lowest speed until partially incorporated. Finish folding together with a rubber spatula just until combined, with the dry no longer visible.
- Wrap dough in plastic wrap, and freeze for ten minutes. Meanwhile, preheat oven to 350ºF, and line 2 baking sheets with parchment paper.
- Scoop dough out into 2 tablespoon-sized portions, rolling each into a ball and flattening slightly with the palm of your hand to about 1/2” thick on the prepared baking sheet. Place no more than 12 cookies on a sheet.
- Bake cookies in preheated oven for 9-10 minutes, until the tops no longer look wet. Cool for about 10 minutes on pan, and then lift parchment and transfer to a wire rack while cookies finish cooling. Allow to cool completely before frosting.
STRAWBERRY SWISS MERINGUE BUTTERCREAM INGREDIENTS:
–4 ounces fresh strawberries, rinsed, hulled, and coarsely chopped (about scant 3/4 cup when chopped)
–2 egg whites
–5/8 cup granulated sugar
–3/4 cup unsalted butter (1 1/2 sticks), room temperature, cut into 2 tablespoon-portions
STEP BY STEP STRAWBERRY SWISS MERINGUE BUTTERCREAM INSTRUCTIONS:
- Puree the strawberries in a food processor or blender until as smooth as possible. Strain through a fine mesh sieve into a small bowl, and discard solids. Set aside.
- Combine the egg whites and sugar in a bowl set over a pot of simmering water. Heat, whisking frequently, until sugar has dissolved and mixture reaches 160ºF. Transfer to the bowl of a stand mixer fitted with the whisk attachment.
- Beat egg whites on medium-high speed until bowl no longer feels warm to the touch and glossy, stiff peaks form. Reduce speed to medium, and add butter 2 tablespoons at a time. Allow each portion of butter to get fully incorporated before adding the next. Wiping down bowl and beater as need, continue to beat until all of the butter has been added, and the mixture is thick and creamy (If the frosting looks soupy, curdled, or otherwise not right, increase speed to medium-high, and continue to beat until it comes together and has a smooth texture. It may not look perfectly smooth while it is being beaten, but it should feel smooth and spread smoothly). With speed at medium, slowly add strawberry puree, and beat in until frosting is smooth again and evenly colored, wiping down bowl and beater as needed.
- Transfer frosting to a piping bag fitted with a petal tip (such as Wilton 104). Pipe ruffles over each cookie as desired (see frosting tip below). Sprinkle finished cookies with sparkling sugar. Store cookies in an airtight container, and serve at room temperature.
- Frosting tip: Have fun with the piping and feel free to experiment with different methods–each cookie will have its own flare. One way to pipe the ruffles is to hold the piping bag so that the tip is parallel to the cookie surface, piping with a forward and back motion to create ruffles, starting from the outside of the cookie and working concentrically towards the center. Alternatively, hold the piping tip perpendicular to the cookie and pipe in an in-and-out motion, starting in the center of the cookie and working your way out.
What’s your favorite way to incorporate the ruffled frosting technique?