Skip to content
ChopZen
Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — finished dish, ready to serve.

Whipped Cream Cookies — Crispy Butter-Free Cookies Made with Heavy Whipping Cream

没想到这么好吃！淡奶油饼干 消耗淡奶油——饼干糖果系列（三十八） · pan chinese cuisine

35 min total20 min cooking6 stepssweetbuttery

Part of a cookies-and-candy series, this recipe is designed to use up leftover heavy whipping cream. The whipped cream provides all the lift, so the batter must be folded gently — stirring in circles would deflate it and prevent the cookies from puffing in the oven.

Carl Brennan's profile photoCarl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.

Nutrition & allergens

Contains:MilkWheat

Per serving (4 servings)

Energy (kcal)
191.1(Main ingredients only; seasoning not counted)
Protein (g)
2.2(Main ingredients only; seasoning not counted)
Fat (g)
11(Main ingredients only; seasoning not counted)
Carbs (g)
21(Main ingredients only; seasoning not counted)
Sodium (mg)
8.5(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • heavy cream ingredient

    heavy cream淡奶油

    4.23 oz

  • Granulated sugar ingredient identification photo

    sugar糖

    1.06 oz

  • cake flour ingredient

    cake flour低筋面粉

    2.29 oz

Steps

  1. 1

    Step 1

    Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — step 1 visual checkpoint.

    Whip the heavy cream with the sugar until fully stiff.

    ✅ Done when: The cream is fully whipped, holding firm, defined peaks.

  2. 2

    Step 2

    Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — step 2 visual checkpoint.

    Add the flour to the whipped cream and fold it in with a cutting motion, like stirring a stir-fry — the same folding technique used for chiffon cake. Do not stir in circles, or the batter will deflate and the cookies won't puff up when baked. If your folding technique isn't confident, you can mix 2 g of double-acting aluminum-free baking powder into the flour first.

    ✅ Done when: The flour is fully incorporated into a smooth, uniform batter with no dry streaks.

  3. 3

    Step 3

    Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — step 3 visual checkpoint.

    Transfer the batter to a piping bag and snip a small opening at the tip.

    ✅ Done when: The bag is filled and sealed with a small, even opening cut at the tip.

  4. 4

    Step 424 min

    Medium-high heat
    Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — step 4 visual checkpoint.

    Pipe small, evenly sized mounds of batter onto a nonstick baking sheet — smaller, uniform dollops crisp up more easily. Bake at 180°C (350°F) for 20–28 minutes depending on the size of the piped cookies. Every oven runs slightly differently, so adjust the temperature and time to suit your own oven.

    ✅ Done when: The cookies are baked through and crisped, after 20–28 minutes at 180°C depending on size.

  5. 5

    Step 55 min

    Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — step 5 visual checkpoint.

    After about 5 minutes of baking, the batter will spread flat from the heat and the surface will become smooth.

    ✅ Done when: About 5 minutes in, the cookies have spread flat with a smooth surface.

  6. 6

    Step 6

    Whipped Cream Cookies (A Great Way to Use Up Heavy Cream) — step 6 visual checkpoint.

    The cookies will be slightly soft when they come out of the oven and turn fragrant and crisp once cooled. If the centers still aren't crisp after cooling, return them to the oven for a few more minutes.

    ✅ Done when: The cooled cookies are crisp and fragrant, with no soft centers.