Description
These delightful treats feature a tender, buttery sugar cookie base encasing a vibrant, sweet strawberry filling. Each cookie is generously topped with a smooth, creamy vanilla icing and a scattering of colorful sprinkles, offering a playful contrast in texture and a burst of classic dessert flavors. The cookies are baked to a golden perfection, ensuring a satisfying bite with every taste.
Ingredients
- **For the Sugar Cookies:**
- * 2 ½ cups all-purpose flour
- * 1 teaspoon baking powder
- * ½ teaspoon salt
- * 1 cup (2 sticks) unsalted butter, softened
- * 1 ½ cups granulated sugar
- * 1 large egg
- * 1 teaspoon vanilla extract
- **For the Strawberry Filling:**
- * 2 cups fresh strawberries, hulled and diced
- * ¼ cup granulated sugar
- * 1 tablespoon lemon juice
- * 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- **For the Vanilla Icing:**
- * 2 cups powdered sugar, sifted
- * 3-4 tablespoons milk (or non-dairy alternative)
- * ½ teaspoon vanilla extract
- **For Topping:**
- * ¼ cup colorful sprinkles
Instructions
- **Prepare the Cookie Dough:** In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 30 minutes.
- **Make the Strawberry Filling:** In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- **Assemble the Cookies:** Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Using a sharp knife or a rectangular cookie cutter (approximately 2×3 inches), cut out rectangles. Repeat with the second disk of dough. You will need an even number of rectangles.
- **Fill and Seal:** Place half of the cookie rectangles on the prepared baking sheets. Spoon about 1-2 teaspoons of cooled strawberry filling onto the center of each cookie, leaving a small border around the edges. Top with the remaining cookie rectangles. Gently press the edges of the top and bottom cookies together with your fingers, then use the tines of a fork to crimp and seal the edges all around.
- **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Prepare and Apply Icing:** While cookies cool, whisk together the sifted powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. If too thick, add more milk a teaspoon at a time; if too thin, add more powdered sugar.
- **Decorate:** Once the cookies are completely cool, spread a thin layer of vanilla icing over the top of each cookie. Immediately sprinkle with colorful sprinkles before the icing sets. Let the icing set completely before serving.
Notes
* Ensure the strawberry filling is completely cool before assembling the cookies to prevent the dough from becoming soggy.
* Do not overfill the cookies; a small amount of filling is sufficient to prevent leakage during baking.
* Chilling the cookie dough is crucial for easier handling and to prevent the cookies from spreading too much.
* Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 45 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 280 (estimated per cookie)
- Fat: 10g (estimated per cookie)
- Carbohydrates: 45g (estimated per cookie)
- Protein: 3g (estimated per cookie)