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
Video
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