Description
Delight in these luscious Chocolate-Stuffed Strawberry Sugar Cookies featuring a tender strawberry-infused dough encasing a gooey chocolate center. Perfectly soft with a crackled top and a sweet sugar coating, these cookies offer a delicious twist on classic sugar cookies, ideal for any occasion or a special treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 ¾ cups all-purpose flour
- ½ cup freeze-dried strawberries, finely crushed
- Additional sugar for rolling
Filling
- 20-24 chocolate truffles or chocolate kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a tender cookie base.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until all ingredients are fully combined to build flavor and moisture in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the salt, baking powder, all-purpose flour, and finely crushed freeze-dried strawberries to infuse the dough with strawberry flavor and structure.
- Mix Dough: Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms, ensuring an even distribution of the strawberry bits.
- Form Cookies: Scoop about 2 tablespoons of dough and flatten it in your hand. Place one chocolate truffle or kiss in the center, then carefully wrap the dough around the chocolate, sealing the edges completely to encase the filling.
- Roll in Sugar: Roll each dough ball in granulated sugar to give the cookies a sweet, crackled finish when baked.
- Bake: Place the cookies on the prepared baking sheet spaced apart, then bake for 10-12 minutes or until the edges are just set and the tops show slight cracks indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, so they hold their shape and texture.
Notes
- Substitute chocolate centers with caramel candies or nut butter cups for creative variations.
- Add a few drops of strawberry extract to the dough for an even stronger strawberry flavor.
- Ensure dough is not too warm when wrapping around chocolate to prevent melting.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
