Imagine biting into a soft, sweet sugar cookie with a delightful surprise waiting inside—a rich, melting chocolate center perfectly paired with the subtle fruity burst of strawberry. The Chocolate-Stuffed Strawberry Sugar Cookies Recipe brings together the best of both worlds: tender, lightly pink-tinted cookies infused with the essence of strawberries, hiding luscious chocolate that oozes as you enjoy each bite. These cookies are not only a treat for your taste buds but also a feast for the eyes, making them an unforgettable dessert to share with friends and family.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieving the perfect balance of flavor, texture, and a beautiful rosy hue that makes these cookies so special. Each one plays its role, from the creamy butter that creates softness to the freeze-dried strawberries that provide a concentrated burst of berry goodness.
- 2 ½ cups all-purpose flour: Provides the foundation for the cookie’s structure and a tender crumb.
- ½ teaspoon baking powder: Gives a slight lift, keeping cookies soft and perfectly puffed.
- ¼ teaspoon salt: Enhances all the sweet flavors while balancing the dough.
- 1 cup unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth texture.
- 1 ¼ cups granulated sugar: Sweetens the dough and provides a pleasant crunch when rolled on top.
- 1 large egg: Binds everything together and adds tenderness.
- 1 teaspoon vanilla extract: Deepens the flavor, giving it a warm, comforting aroma.
- ½ teaspoon strawberry extract: Infuses the dough with an unmistakable fruity note.
- Pink or red food coloring (optional): Perfect for that lovely rosy tint, especially festive for Valentine’s Day or special occasions.
- ½ cup freeze-dried strawberries, finely crushed: Offers intense, natural strawberry flavor and speckled color without extra moisture.
- 4 oz semisweet or milk chocolate, chopped: The irresistible gooey center that brings it all together.
- Additional sugar for rolling: Creates a delicate sweetness and a slight crunch on the cookie surface.
How to Make Chocolate-Stuffed Strawberry Sugar Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that your rising agent and seasoning are evenly distributed throughout the dough, which is key for consistent texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial as it incorporates air, helping your cookies develop a tender crumb and wonderful texture. If you’re patient with this, your cookies will thank you!
Step 3: Add Wet Ingredients and Strawberry Flavor
Beat in the egg, followed by the vanilla and strawberry extracts, melding all those lovely flavors into your dough. If you want to add a splash of color, now’s the time to mix in a drop or two of pink or red food coloring. This creates a charming rosy glow perfect for that sweet strawberry vibe.
Step 4: Incorporate Freeze-Dried Strawberries
Gently stir in the finely crushed freeze-dried strawberries. Unlike fresh strawberries, these won’t add extra moisture; instead, they pack concentrated flavor and little bursts of fruity goodness right into every bite. It’s a clever way to keep your dough from getting too wet while boosting that strawberry sentiment.
Step 5: Combine Dry and Wet Ingredients
Gradually add your flour mixture to the wet ingredients. Mix just until a soft dough forms. Be careful not to overmix here as that can make your cookies tough. Soft dough is what you want for a tender, melt-in-your-mouth treat.
Step 6: Stuff and Shape Cookies
Scoop about 1 ½ tablespoons of dough and flatten it slightly in your palm. Place a small chunk or square of chocolate in the center, and fold the dough carefully around it, sealing the edges to hide that delicious surprise inside. Roll each cookie into a ball and coat it in additional granulated sugar, which will give the cookie a beautiful shimmer and gentle crunch.
Step 7: Bake to Perfection
Place your prepared cookie dough balls on the baking sheet, giving them space to spread a little but not too much. Bake for about 10 to 12 minutes until the edges are set and the tops show little cracks. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm for gooier chocolate centers.
How to Serve Chocolate-Stuffed Strawberry Sugar Cookies Recipe
Garnishes
Top these cookies with a light dusting of powdered sugar or even a dribble of melted white chocolate to add extra appeal. A single freeze-dried strawberry or edible flower petal on each cookie can turn them into an elegant treat that looks as good as it tastes.
Side Dishes
Pair these cookies with a tall glass of cold milk, a scoop of vanilla ice cream, or a cup of fruity herbal tea. The milk’s creaminess is a classic match for baked chocolate surprises, while tea brings a sophisticated flavor contrast that brings out the strawberry notes.
Creative Ways to Present
Arrange your cookies in a decorative tin or on pretty plates for special occasions. You can also stack them in small cookie towers held together with a pretty ribbon for gift-giving. If you want to get playful, serve them with small tasting spoons of chocolate sauce or strawberry jam for dipping and double the indulgence.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 3 days to keep them soft and flavorful. If you prefer, a paper towel placed inside the container helps absorb any extra moisture and keeps the chocolate from sweating.
Freezing
These cookies freeze wonderfully! After baking and cooling completely, place them in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe container or bag. They’ll keep their great flavor and texture for up to 2 months.
Reheating
To enjoy them warm with that gooey chocolate center, simply microwave individual cookies for 10-15 seconds or warm a few in a 300°F oven for about 3-5 minutes. Just enough to bring back the melty magic without drying them out.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture, which can make the cookie dough soggy and affect the texture. Freeze-dried strawberries are the best choice because they provide concentrated flavor without extra liquid.
What type of chocolate works best for stuffing?
Semisweet or milk chocolate squares or chunks are ideal because they melt smoothly inside the cookie but aren’t too sweet or bitter. You can experiment with bittersweet or flavored chocolates for a twist.
Can these cookies be made vegan?
With some ingredient swaps like dairy-free butter, a flax egg or other egg replacer, and vegan chocolate, you can adapt this recipe to fit a vegan diet. Keep in mind texture changes might happen, so some experimentation may be needed.
Why is rolling the dough in sugar important?
Rolling the cookies in sugar before baking adds a lovely sparkle and a subtle crunch on the outside, which contrasts beautifully with the soft interior and the molten chocolate center.
Can I make these cookies without food coloring?
Absolutely! The food coloring is optional and mainly for that pretty pink hue. The cookies will still taste fantastic and have hints of strawberry color thanks to the freeze-dried strawberries.
Final Thoughts
If you’re looking for a cookie that’s both charming and indulgent, the Chocolate-Stuffed Strawberry Sugar Cookies Recipe is an absolute must-try. It combines the nostalgia of classic sugar cookies with the sophisticated twist of rich chocolate and bright strawberry flavor, all wrapped into one delightful bite. Whether you’re baking for a special occasion or treating yourself on an ordinary day, these cookies promise to bring smiles and sweet moments that linger long after the last crumb.
Print
Chocolate-Stuffed Strawberry Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate-Stuffed Strawberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a sweet surprise of melty chocolate in the center and a natural strawberry flavor from freeze-dried strawberries. With a soft pink hue and a delicate balance of fruity and chocolatey tastes, they make a perfect treat for Valentine’s Day or any special occasion.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- Pink or red food coloring (optional)
- ½ cup freeze-dried strawberries, finely crushed
Filling
- 4 oz semisweet or milk chocolate, cut into small chunks or squares
Coating
- Additional granulated sugar for rolling
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet 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, and salt until well combined to distribute the leavening agent evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a tender, airy cookie texture.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, and strawberry extract to the creamed butter mixture. Optional: add a drop or two of pink/red food coloring to give the dough a lovely rosy tint.
- Incorporate Freeze-Dried Strawberries: Fold the finely crushed freeze-dried strawberries into the wet mixture to infuse natural strawberry flavor and color without extra moisture.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture into the wet ingredients, mixing gently until a soft dough forms, being careful not to overmix.
- Shape Cookies and Add Chocolate: Scoop about 1 ½ tablespoons of dough, flatten it slightly in your hand, place a chocolate chunk in the center, then fold the dough around the chocolate, sealing the edges completely. Roll into a smooth ball.
- Coat and Arrange Cookies: Roll each dough ball in granulated sugar to coat, then place them on the prepared baking sheet spaced evenly apart.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and the tops begin to crack slightly, indicating they are done but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up then transfer to a wire rack to cool completely. Serve warm for gooier chocolate centers or at room temperature.
Notes
- For gooier chocolate centers, serve the cookies slightly warm right after baking.
- Freeze-dried strawberries are preferred for flavor and color without adding moisture; avoid fresh strawberries in the dough to prevent sogginess.
