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
Scale
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.
