Description
Delight in these charming Strawberry Cookie Boats, a perfect blend of buttery cookie dough filled with sweet strawberry jam, fresh strawberries, and optional white chocolate chips. Baked to a golden finish and dusted with powdered sugar, these delicious treats make an irresistible dessert or sweet snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling & Toppings
- 1/2 cup strawberry jam
- 1 cup fresh strawberries, chopped
- 1/2 cup white chocolate chips (optional)
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for your cookie dough.
- Combine Wet Ingredients: Beat in the egg and vanilla extract until the mixture becomes smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough without overworking.
- Shape Cookie Boats: Scoop about 2 tablespoons of dough per cookie and shape each into an elongated boat shape, hollowing the center slightly to hold the filling.
- Arrange on Baking Sheet: Place the shaped cookie boats on the prepared baking sheet, spacing them about 2 inches apart to allow room for baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden, indicating they are cooked through.
- Add Filling: Immediately upon removing from the oven, fill the center of each cookie with a teaspoon of strawberry jam, then sprinkle chopped fresh strawberries and white chocolate chips if using.
- Cool and Dust: Let the cookies cool completely on the baking sheet to set the filling, then transfer to a wire rack. Dust with powdered sugar before serving for an elegant finish.
Notes
- For an extra depth of flavor, add a few drops of almond extract to the dough.
- Store cookie boats in an airtight container at room temperature for up to 3 days to maintain freshness.
