Description
Delight in these Chocolate-Stuffed Strawberry Sugar Cookies, perfect for any occasion. Featuring a buttery sugar cookie base infused with natural strawberry flavor and a surprise gooey chocolate center, these cookies combine the fruity freshness of freeze-dried strawberries with rich chocolate for a truly indulgent treat. Coated in sugar for a sparkling finish, they bake up soft at the center with a slight crisp around the edges, making them an irresistible dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into powder
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- Red or pink food coloring (optional)
Other
- 20–24 milk or dark chocolate pieces (such as chocolate chips, squares, or truffles)
- Additional granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Dry Mix: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and powdered freeze-dried strawberries to evenly distribute the strawberry flavor.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using a mixer or by hand until the mixture is light and fluffy, about 2–3 minutes. This incorporates air to give the cookies a tender texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and strawberry extract to the creamed butter and sugar. If you want a more vibrant color, add a few drops of red or pink food coloring and mix until the color is even.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and a soft dough forms. Avoid overmixing to maintain cookie tenderness.
- Shape and Fill Cookies: Scoop about 1 tablespoon of dough, flatten it slightly in your hand, then place one piece of chocolate in the center. Wrap the dough fully around the chocolate to seal it inside. Roll the dough into a smooth ball, then coat it evenly in granulated sugar.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a gooey interior.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Choose any chocolate you prefer for the filling — dark, milk, or even flavored truffles work wonderfully.
- To intensify the strawberry flavor, increase the amount of strawberry extract or fold in finely chopped dried strawberries.
- Store these cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
