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Strawberry Cookie Boats

Delicious Strawberry Cookie Boats That'll Steal Your Heart

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These Strawberry Cookie Boats are delightful treats that capture the essence of summer with a fruity filling and buttery crust.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups All-Purpose Flour Can substitute half with whole wheat flour for a heartier texture.
  • 1 teaspoon Baking Powder Helps the crust rise slightly.
  • 0.5 teaspoon Fine Sea Salt Balances the sweetness.
  • 0.5 cups Unsalted Butter Make sure it's softened.
  • 0.5 cups Light Brown Sugar Offers deeper sweetness.
  • 0.25 cups Granulated Sugar Sweetens the cookie base.
  • 1 large Egg Acts as a binding agent.
  • 1 teaspoon Vanilla Extract Enhances the flavor.
For the Strawberry Filling
  • 2 cups Fresh Strawberries Can swap with frozen if out of season.
  • 0.25 cups Granulated Sugar Sweetens the strawberries.
  • 1 tablespoon Lemon Juice Brightens the filling.
  • 1 tablespoon Cornstarch Thickens the mixture.
For the Glaze
  • 1 cup Powdered Sugar Adds sweetness without graininess.
  • 4 tablespoons Heavy Whipping Cream or Milk Creates a smooth glaze.

Equipment

  • Stand mixer
  • 8x8 Baking Pan
  • saucepan
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line an 8x8 baking pan with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream together the butter and sugars until light and fluffy, scraping down the bowl as needed.
  4. Add egg and vanilla, mixing until well combined.
  5. Gradually add dry ingredients to wet, mixing until a soft dough forms and reserving 2 cups for topping.
  6. Press remaining dough into the bottom of the baking pan and bake for 15-20 minutes.
  7. Combine strawberries, sugar, lemon juice, and cornstarch in a saucepan and cook until thickened.
  8. Spread the strawberries over the crust once slightly cooled.
  9. Crumble reserved dough over the strawberry filling.
  10. Bake again for 40-45 minutes until the top is golden brown and the filling is bubbling.
  11. Prepare the glaze with powdered sugar and cream, drizzle over cooled bars, slice, and serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days. Keep in the refrigerator for up to 5 days or freeze for up to 3 months.

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