Description
These Chocolate-Stuffed Strawberry Sugar Cookies are soft, buttery treats with a delightful surprise of melted chocolate inside. Infused with strawberry extract and a hint of vanilla, these cookies offer a perfect balance of fruity and sweet flavors, complemented by a slight crisp from the sugar coating. Ideal for sharing, they make a charming and delicious dessert or snack.
Ingredients
Scale
Cookie Dough
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1½ cups (190g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- A few drops of pink or red food coloring (optional)
Filling and Coating
- 12–14 chocolate squares (milk or dark chocolate, depending on preference)
- 2 tbsp granulated sugar (for rolling)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a medium bowl, use a mixer to cream together the softened butter and sugar until the mixture is light, fluffy, and creamy in texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and strawberry extract until the batter is smooth and well combined, ensuring the flavors meld evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate this dry mix into the wet mixture, stirring until just combined to avoid overmixing which can toughen cookies.
- Add Color: If desired, add a few drops of pink or red food coloring to the dough and mix gently until the dough reaches your preferred color intensity.
- Shape and Fill: Scoop about 1 tablespoon of dough and flatten it into a small disc in your palm. Place one chocolate square in the center and carefully wrap the dough around it, rolling into a smooth ball to fully encase the chocolate.
- Coat and Place: Roll each dough ball in the 2 tablespoons of granulated sugar to create a sweet, slightly crunchy exterior. Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges turn golden and the centers are set but still soft, ensuring the chocolate inside melts to gooey perfection.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.
Notes
- Use room temperature ingredients for better mixing and texture.
- Adjust the type of chocolate based on preference – milk chocolate for sweeter, or dark chocolate for a richer taste.
- Pink or red food coloring is optional but adds a fun, festive touch perfect for occasions like Valentine’s Day.
- Do not overbake; cookies continue to firm up as they cool.
- If dough becomes too soft to handle, chill it briefly in the refrigerator before shaping.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
