Chocolate Stuffed Strawberry Sugar Cookies (Recipe for Printing)
Delight in these chocolate stuffed strawberry sugar cookies, blending spring strawberries and creamy ganache in every bite. A sweet treat for May celebrations or summer parties. Save & click.
# What You Need:
→ Chocolate Ganache Filling
01 -
5 ounces semisweet chocolate (50-60%), finely chopped
02 -
1/4 cup heavy cream
→ Sugar Cookie Dough
03 -
2 cups all-purpose flour
04 -
1/2 teaspoon kosher salt
05 -
3/4 cup unsalted butter, at room temperature
06 -
1 1/4 cups granulated sugar
07 -
1 large egg, at room temperature
08 -
1 teaspoon vanilla extract
→ Strawberry Preparation
09 -
1/2 cup fresh strawberries, crushed
10 -
1 tablespoon granulated sugar
# How to Make It:
01 -
Add chopped chocolate to a heatproof bowl and set aside. Line a small baking sheet or flat plate with parchment paper.
02 -
Warm heavy cream in a small saucepan over medium heat until it just begins to bubble around the edges, without boiling.
03 -
Pour the hot cream over the chopped chocolate. Allow to sit for 30 seconds, then whisk slowly from the center outward until a smooth emulsion forms and all chocolate is melted.
04 -
Let ganache cool at room temperature for 20–30 minutes, scraping the sides and folding occasionally until thickened to a peanut butter consistency.
05 -
Place strawberries in a small bowl with 1 tablespoon sugar. Crush using a pestle or the back of a spoon until mixed to a coarse consistency.
06 -
In a medium bowl, whisk together all-purpose flour and kosher salt; set aside.
07 -
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1 1/4 cups sugar on medium-high speed until lightened and fluffy, about 2–3 minutes.
08 -
Add the egg and vanilla extract to the creamed butter mixture and beat until fully incorporated.
09 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
10 -
Gently fold in the prepared crushed strawberries until evenly distributed throughout the dough.
11 -
Scoop dough and flatten slightly, place a small portion of ganache in the center, then wrap dough around to seal the filling.
12 -
Arrange stuffed dough balls on a parchment-lined baking sheet, spacing evenly. Bake at 350°F (177°C) for 12–15 minutes or until edges are lightly golden.
13 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Extra Tips:
01 -
Use quality chocolate for a richer ganache; avoid over-mixing the dough to maintain a tender crumb.