If you have a serious sweet tooth and love the combination of fruity and chocolatey goodness, this Chocolate-Stuffed Strawberry Sugar Cookies Recipe is going to be your new favorite treat. Imagine soft, buttery sugar cookies bursting with the bright flavor of strawberries and hiding a luscious melt-in-your-mouth chocolate center. These cookies create the perfect harmony between tangy strawberry notes and rich chocolate, all wrapped in a crisp-sugary exterior that’s simply irresistible. Whether for a special occasion or just an everyday indulgence, this recipe will instantly brighten your dessert game with minimal fuss and maximum flavor.
Ingredients You’ll Need
Getting ready to make these delightful cookies is a total breeze because the ingredients are straightforward yet crucial for achieving that perfect texture and taste. Every item plays its part, from the creamy butter that ensures softness, to the freeze-dried strawberries that pack bold fruitiness without sogginess.
- 2 1/4 cups all-purpose flour: Provides the sturdy but tender base for the cookies’ structure.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough for a soft chewiness.
- 1/2 teaspoon baking soda: Adds lightness and helps balance the dough’s pH for tenderness.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 3/4 cup unsalted butter (softened): Gives richness and that melt-in-your-mouth softness we all crave in sugar cookies.
- 1 cup granulated sugar (plus extra for rolling): Sweetens perfectly and creates a lightly crisp sugar coating on the outside.
- 1 large egg: Binds the dough and adds moisture without heaviness.
- 1 1/2 teaspoons vanilla extract: Warms the flavor base with classic sweetness.
- 1 teaspoon strawberry extract: Intensifies the strawberry undertones beyond what the fruit alone can provide.
- 1–2 drops pink gel food coloring (optional): Adds a playful rosy tint matching the strawberry vibe—totally optional but fun!
- 1/2 cup freeze-dried strawberries (crushed): Packs punchy strawberry flavor without introducing moisture that could weigh down the dough.
- 20–24 chocolate truffles or chocolate chips (about 1 teaspoon per cookie): The star surprise inside each cookie that melts into pure delight when warm.
How to Make Chocolate-Stuffed Strawberry Sugar Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—this prevents sticking and helps the cookies bake evenly. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning. This simple preparation sets a strong foundation for the rest of your cookie dough.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step is where magic begins—the air whipped into the fat creates the tender cookie texture that we all love, while the sugar starts building that perfectly sweet flavor.
Step 3: Add Wet Flavorings
Beat in the egg until fully combined, then stir in the vanilla extract and strawberry extract for that wonderful layered flavor. If you’re feeling festive, add 1 or 2 drops of pink gel food coloring to give your dough an extra touch of fun color that’s just right for Valentine’s Day or any cheerful occasion.
Step 4: Incorporate Dry Ingredients and Fold in Strawberries
Gradually mix the dry ingredients into the butter mixture to form a soft dough—avoid overmixing to keep your cookies tender. Then gently fold in the crushed freeze-dried strawberries, which give intense strawberry flavor and a little crunchy texture without the risk of soggy dough that fresh berries might cause.
Step 5: Stuff and Shape the Cookies
Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a chocolate truffle or approximately a teaspoon of chocolate chips right in the center of this dough round. Fold the dough over the chocolate and roll it into a smooth ball, making sure the chocolate is completely enclosed. Then roll each ball in granulated sugar and arrange them on the baking sheets, spacing them about 2 inches apart to give each cookie room to spread and bake beautifully.
Step 6: Bake Until Golden with a Gooey Center
Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers still appear slightly soft—this ensures the chocolate inside remains deliciously melty. After baking, let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack. Enjoy them warm for that ooey-gooey chocolate center, or cool fully—you’ll get a firmer but equally tasty treat.
How to Serve Chocolate-Stuffed Strawberry Sugar Cookies Recipe
Garnishes
Serve these cookies with a dusting of powdered sugar or a light drizzle of melted white chocolate to add a classy touch. For an extra pop, garnish with a tiny fresh strawberry slice or a sprinkle of finely chopped freeze-dried strawberries. These finishing touches elevate their visual appeal and highlight the strawberry flavor.
Side Dishes
Pair these cookies with a tall glass of cold milk or a cup of fragrant herbal tea like chamomile or mint, which complements the sweet and fruity notes perfectly. If you want to get fancy, a scoop of vanilla bean ice cream or a dollop of whipped cream turns this snack into a luscious dessert experience.
Creative Ways to Present
Bring these cookies to your next gathering beautifully arranged on a pastel-colored plate or a rustic wooden board with sprigs of fresh mint and edible flowers. For gifting, package them in a pretty tin or cellophane bags tied with ribbon—these little treasures are bound to impress friends and family as both a visual and tasty delight.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. This locks in their moisture and keeps the chocolate center soft and indulgent. Just make sure to layer parchment paper between cookies to prevent sticking.
Freezing
If you want to prep ahead or save some for later, freeze the unbaked dough balls on a lined sheet pan first, then transfer to a resealable bag once solid. Alternatively, freeze fully baked cookies in a sealed container for up to 2 months. Thaw at room temperature before enjoying.
Reheating
To revive that freshly-baked feel, warm the cookies in a microwave for 10 to 15 seconds or pop them in a preheated oven at 300°F (150°C) for 5 minutes. This softens the cookie and melts the chocolate center anew, making each bite comfortingly gooey.
FAQs
Can I substitute fresh strawberries for freeze-dried in this Chocolate-Stuffed Strawberry Sugar Cookies Recipe?
Fresh strawberries are not recommended here because their moisture content can drastically alter the cookie dough’s texture, potentially making it too wet and causing spreading issues during baking. Freeze-dried strawberries provide intense flavor without adding extra moisture.
What type of chocolate works best for stuffing these cookies?
You can use milk, dark, or white chocolate depending on your preference. Chocolate truffles add a decadent melt, but chocolate chips work perfectly for a slightly firmer center. Experiment to find your favorite!
Can I make these cookies vegan or dairy-free?
This recipe uses butter and egg for its soft and tender texture, so substituting with vegan butter and an egg replacement (like flaxseed meal or applesauce) may require some adjustments. For best results, experiment carefully or look for a vegan-specific stuffed cookie recipe.
How should I adjust baking time if I want crispier edges?
Simply bake the cookies for an additional 1 to 2 minutes beyond the recommended 10–12 minutes. Keep a close eye on them so they don’t overbake; crispy edges with a slightly softer center is the goal!
Why do you recommend rolling cookies in sugar before baking?
Rolling the cookie dough balls in granulated sugar before baking adds a delightful crunch and sparkle to the cookie surface. It also helps balance the chewiness inside with a lightly crisp bite outside.
Final Thoughts
If you’re looking to treat yourself or someone special to a uniquely delicious cookie, you simply must try this Chocolate-Stuffed Strawberry Sugar Cookies Recipe. It’s a wonderful marriage of fruity brightness and creamy chocolate tucked inside a perfectly tender sugar cookie, guaranteed to bring smiles with every bite. With easy-to-find ingredients and straightforward steps, these cookies will quickly become a treasured staple in your baking repertoire—trust me, you’ll want to make them again and again!
Print
Chocolate-Stuffed Strawberry Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate-Stuffed Strawberry Sugar Cookies combine the rich sweetness of chocolate with the vibrant, fruity flavor of freeze-dried strawberries inside classic sugar cookies. Perfectly soft with slightly crispy edges, these cookies are a delightful treat for any occasion, especially Valentine’s Day, offering a gooey chocolate center enveloped in a sweet strawberry-infused dough.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract
- 1–2 drops pink gel food coloring (optional)
Additional Ingredients
- 1/2 cup freeze-dried strawberries, crushed
- 20–24 chocolate truffles or chocolate chips (about 1 teaspoon per cookie)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and 1 cup granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, approximately 2 to 3 minutes.
- Add Flavorings and Egg: Beat in the egg, vanilla extract, strawberry extract, and pink gel food coloring (if using) until the mixture is uniform and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms to avoid overworking.
- Fold in Freeze-Dried Strawberries: Gently fold the crushed freeze-dried strawberries into the dough to distribute the fruity flavor evenly without adding moisture.
- Form and Stuff Cookies: Scoop about 2 tablespoons of dough and flatten it in your palm. Place a chocolate truffle or about a teaspoon of chocolate chips in the center. Fold the dough around the chocolate and roll gently into a ball to seal the filling inside.
- Coat and Place Cookies: Roll each dough ball in granulated sugar until coated, then place on the prepared baking sheet, spacing cookies about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers look slightly soft, indicating a tender interior.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly before transferring to a wire rack to cool completely or serving warm for a gooey chocolate center.
Notes
- Freeze-dried strawberries add bold flavor without extra moisture and should not be substituted with fresh berries.
- You can use milk, dark, or white chocolate for the filling based on your preference.
- For a crispier edge, bake the cookies for an additional 1–2 minutes.
