Not only do these imperial cookie dough cups look beautiful, but they taste delicious too. The base is a creamy cookie dough, with tart apple raspberry jam swirled in. After being portioned into little cups, they get topped with flat icing and a maraschino cherry. Et voila! The perfect snack is born.
These imperial cookie dough cups are sure to be a crowd pleaser. Just ask Jenna Hutchinson and Ashley Kosowan of Jenna Rae Cakes一 this is a favourite from their Winnipeg-based bakery, after all. They shared this recipe in their cookbook, Jenna Rae Cakes at Home.
They write, “We haven’t experienced as much outrage at our shops as when we replaced the Imperial Cookie Dough Cups with another flavour. A quick cult favourite, these cookie dough cups combine sticky sweet and tart apple raspberry jam with a creamy cookie dough base and some classic flat icing on top. This recipe is for those who love Imperial Cookies and wish they could sneak some cookie dough from the bowl. If you want to make a vegan-friendly version of these cookie dough cups, use vegan margarine and soy milk.”
What are imperial cookies?
Imperial cookies, also known as empire cookies, are a classic sweet treat. Traditionally, they feature two pieces of buttery shortbread, with a layer of jam sandwiched between. They are also topped with white water icing and a glace cherry. These originated in Scotland, but are also popular in Northeastern England, Northern Ireland and Canada (especially Winnipeg and Hamilton.)
How can you make raw cookie dough safe to eat?
The key to making raw cookie dough that is safe to eat is the heat-treated flour. This kills any harmful bacteria that may be inside.
What is heat-treated flour?
Heat-treated flour is raw flour that has been heated to a high enough temperature to kill any harmful bacteria. For larger amounts of flour (over 3 cups), it is best to use the oven. Simply heat your oven to 350°F, evenly spread out your flour onto a parchment-paper lined sheet, and bake for 7-10 minutes. The temperature of the flour should reach 160°F.
Imperial Cookie Dough Cups
Ingredients
Flat Icing Glaze
- 1½ cups icing sugar
- 1½ tbsp water
- ¼ to ½ tsp almond flavouring
Imperial Cookie Dough Cups
- 1 cup margarine or vegan margarine
- 1½ cups icing sugar
- 1 cup granulated sugar
- ½ cup whole 3.25% milk or soy milk
- 2 tsp pure vanilla extract
- 3½ cups heat-treated flour
- ½ cup cornstarch
- ¼ tsp salt
- ¾ cup apple raspberry jam see Notes
- 12 5-oz paper cups with lids
- 12 maraschino cherries patted dry
Instructions
FLAT ICING GLAZE
- In a small bowl, combine the icing sugar, water, and almond flavouring. Whisk until creamy and smooth, about 1 minute.
IMPERIAL COOKIE DOUGH CUPS
- In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, icing sugar, and granulated sugar on high speed for 2 minutes. Scrape the bottom of the bowl. Mix for 1 more minute, until the mixture looks light and fluffy. With the mixer on low speed, slowly pour in the milk and vanilla. Increase the speed to medium. Mix for 1 minute, until combined. Scrape the bowl.
- Sift the heat-treated flour, cornstarch, and salt into the bowl of the stand mixer. Mix on medium speed until combined. Scrape the bowl.
- Use a rubber spatula to fold the jam into the cookie dough until you’ve created ribbons of jam.
- Use a medium cookie scoop to scoop the cookie dough into paper cups. Use a flat-bottomed measuring cup or glass to press the dough into the cup and make a flat top.
- Divide the flat icing glaze evenly among the cups. Top each serving with a maraschino cherry. Serve immediately.
- Store leftover cookie dough in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks. Thaw frozen cookie dough in the fridge overnight before serving.
Notes
