Sugar Cookie stuffed with Cherry Fruit Filling

Getting into the holiday spirit with a giant stuffed cookie!!

I have always loved making giant stuffed cookies… I mean who doesn’t want an oversized cookie? It just means there is extra goodness packed into one cookie! You get more of the best parts in a cookie… more of those crispy edges and more of that oh-so-good chewy center. While I love a great chocolate chip cookie, I really love a great sugar cookie too, and I have an awesome recipe here for any of those sugar cookie lovers out there! I developed this recipe specifically to be stuffed with Lucky Leaf’s fruit filling, so it would be like a cookie pie. If you haven’t tried Lucky Leaf’s fruit filling, you’re definitely missing out! It’s not what you might think when you think “canned fruit”… the fruit flavors are authentic and tastes like its fresh from the farm. So despite what you might think about “canned fruit”, Lucky Leaf’s fruit filling is a must-have on your shopping list. Just trust me, it’s perfect for this recipe. And if you prefer, there’s plenty of other fruit flavors that will go incredibly amazing with this cookie as well, such as the apple caramel, apricot, peach, raspberry, and the list goes on.

So, to get into the festive holiday spirit, I wanted this sugar cookie to look festive inside and out, so hence the sanding sugar to make it nice and sparkly on the outside, and then the bright pop of red on the inside with the delicious cherry fruit filling, which adds the perfect amount of tart and sweetness. This is a great family activity to make together – get the kids involved and have them help spoon the filling into the cookie or have them help add the sanding sugar on top of the cookie for the final touches! I can’t wait until Evie is old enough to bake along with me, I can already tell that she would love it and we would have so much fun together!

Lastly, if you’re short on time, or just don’t feel like making the cookie dough from scratch, then pick up your favorite pre-made cookie dough and the recipe will work just as well – skip to point 5 in the instructions part of the recipe. Have fun and get creative with Lucky Leaf’s fillings and enjoy!!

Sugar Cookie stuffed with Cherry Fruit Filling

Giant sugar cookie topped with glistening sanding sugar and stuffed with Lucky Leaf's Cherry filling!!

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Keyword: Colossal Cookie, Cookies, Giant Cookie

Servings: 4 Giant Cookies

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter at room temperature
• 1 1/2 cup white granulated sugar
• 2 large eggs at room temperature
• 1 1/2 tbsp vanilla extract
• 1 can Lucky Leaf cherry fruit filling
• 1/2 cup sanding sugar

Instructions

• In large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set flour mixture to the side.
• In bowl to standing mixer, use paddle attachment to cream together butter and sugar for 3-4 minutes on medium speed, until light in color and fluffy in texture.
• Reduce mixer speed to low, add in one egg at a time, followed by the vanilla extract.
• Add in flour mixture. Once cookie dough comes together, stop the mixer (overmixed cookie dough results in a bad kind of chewy).
• Divide the dough into 4 equal parts (1 cup each). Each cup will be used to make one cookie.
• First, lay down a large square of plastic wrap on work surface. Divide the 1 cup of dough to 2 parts. Take one part and roll into a ball and then flatten with palms of your hands, and then create an edge around the perimeter of the cookie (to hold the filling).
• Place 1/2 cup plus 1 tbsp of cherry filling in the center.
  
• Use the other half of dough, flatten to a round circle, and place on top of the filling.
  
• Pinch together the edges and smooth out the sides to seal the cookie.
• Cover cookie with sanding sugar.
  
• Place cookie in freezer, repeat steps for other cookies.
• Freeze for at least 30 mins. When ready to bake, preheat oven to 350F.
• Bake for 30-35 mins; or until edges are golden brown and center no longer has appearance of wet dough.
• Allow cookies to cool for 30 mins before touching to avoid them breaking apart

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