Strawberry Lemonade Cookie Cobbler
This Strawberry Lemonade Cookie Cobbler takes the viral 2-ingredient cookie cobbler recipe and makes it even better with just a couple additional ingredients! It's the 10-minute dessert you'll be making all summer long.
Print
Pin
Makes: 10 servings
📧 Email Me This Recipe
Ingredients
- 6 cups frozen sliced strawberries (or two 16-oz. bags)
- 1 ½ tablespoon cornstarch
- 1 tablespoon fresh lemon zest plus more for topping
- 3 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 package refrigerated sugar cookie dough about 16-18 oz.
- Ice cream for serving optional
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9x13-inch baking dish.
- Add frozen strawberries directly to the prepared baking dish. Sprinkle cornstarch, lemon zest, lemon juice, vanilla extract, and salt over the top.
- Toss everything together until the strawberries are evenly coated.
- Remove cookie slices from package or if using a log of cookie dough, slice into ¼-inch to ⅓-inch rounds. Arrange the cookie dough pieces in a single layer over the strawberry mixture, leaving a little space between each so the filling can bubble up as it bakes.
- Bake for 45-55 minutes, until the strawberry filling is bubbling around the edges and in between the cookie pieces and the cookie topping is baked through and turning golden. If desired, you can set your oven to broil for 1-2 minutes to deepen the color and crisp up the cookie topping. Watch closely as cookies can burn quickly.
- Let the cobbler cool for at least 15-20 minutes before serving. The filling will thicken as it sits. Sprinkle on more lemon zest if desired.
- Serve cobbler warm with ice cream.
Notes
- If you can only find whole frozen strawberries, let them sit at room temperature for about 10-15 minutes, then cut any large berries in half before adding to the baking dish.
- To store leftovers, cover cookie cobbler and store at room temperature for up to 2 days or in the fridge for up to 5 days.
- I recommend reheating individual portions of cobbler in the microwave or warming the whole dish in the oven at 300 degree F until heated through.
- To make this recipe with your own homemade cookie dough, I recommend this recipe:
Ingredients: - ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt Instructions:
- Beat butter and sugar together until light and fluffy, about 2 minutes.
- Beat in egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined, don't over-mix.
- Scoop the dough into approximately 1 ½ tablespoon portions and flatten each into a round about ⅓ inch thick. Place the rounds on a plate or parchment-lined baking sheet and chill for about 20-30 minutes.
- Arrange chilled cookie dough pieces over the filling the same way as the store-bought version, leaving gaps between pieces.
Useful Products
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!