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
Scale
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.
