stuffed cookie recipe
The Best stuffed cookie recipe
Easy Stuffed Cookies with Tomato Sauce
A simple, flavorful twist on classic cookies, filled with a savory tomato sauce for a delightful contrast of sweet and tangy. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. In a large bowl, cream together softened butter and sugar until light and fluffy. -
2
Mix in the egg and vanilla extract, then gradually add flour and salt, mixing until a dough forms. -
3
Preheat oven to 425°F. In a small bowl, combine tomato sauce, minced garlic, olive oil, oregano, salt, and pepper. Set aside. -
4
Roll dough into 4 balls, flatten slightly, and place on a parchment-lined baking sheet. Use a fork to create a crisscross pattern on each cookie. -
5
Spoon about 1 tbsp of tomato sauce onto each cookie, pressing gently to ensure it sticks. Bake for 12–15 minutes until edges are lightly golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Stuffed Cookies with Tomato Sauce Works
❓ Frequently Asked Questions About Stuffed Cookies with Tomato Sauce
How do I store leftover stuffed cookies?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them on a baking sheet first, then transfer to a sealed bag or container. Thaw at room temperature before reheating if needed.
Can I make this recipe ahead of time?
Yes! You can prepare the dough and fillings up to two days in advance. Shape and bake the cookies the day before, then store them in an airtight container. Refrigerate or freeze until ready to use.
What if my cookie dough is too sticky?
If the dough feels too sticky, chill it in the refrigerator for 30 minutes before rolling and filling. If it’s still too wet, add 1–2 tablespoons of ice water and mix gently until it reaches a manageable consistency.
How do I prevent the filling from leaking out?
Use a small cookie scoop or spoon to portion the filling into the center of each cookie before rolling. Press gently to secure, then roll the dough around to seal the edges. For extra security, chill the cookies for 15 minutes before baking.
