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.

One thing about me is that if there's a viral recipe, I'm going to make it. But I'm also going to try to make it even better. Otherwise, I wouldn't be posting it here to share with you.

2-ingredient cookie cobblers are going crazy on social media, but what if you could add just a couple more ingredients to absolutely knock them out of the park? Still incredibly quick and easy. But notably more delicious.

My strawberry lemonade cookie cobbler takes a simple recipe and turns it into a impressive dessert that's perfect for serving to friends and family all summer long!

I even offer a way you can make your own sugar cookie dough to make this cobbler 100% from scratch (but it's also OK if you want to use the store-bought stuff!).

❤️ Why this recipe works

Frozen strawberries need zero prep: the berries go straight from the freezer into the dish, with no thaw time or other prep necessary. I do recommend getting sliced frozen strawberries for this dessert.

Cornstarch is an added ingredient: this helps thickens the filling as it bakes and is something the viral version skips. This cobbler's filling is one you can actually scoop instead of one that stays loose and watery.

Lemon adds flavor dimension: instead of just using frozen strawberries, I add lemon juice and zest, so the flavor isn't one-note and brings in a more strawberry lemonade summer vibe.

Vanilla and salt round out sweetness: making something "2-ingredient" is very trendy and viral-sounding, but simple ingredients like vanilla and salt make flavors so much more complex with literally no extra effort. It's silly to skip them.

Still incredibly quick and easy: despite these flavor and texture upgrades, this dessert is just as simple and fast as the 2-ingredient viral version.

🗒 Ingredients

Here's everything you need to make this sweet strawberry lemonade cookie cobbler recipe (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Frozen sliced strawberries: you'll need about 6 cups of frozen sliced strawberries, or 2-16 oz bags.
• Cornstarch
• Fresh lemon zest
• Freshly squeezed lemon juice
• Vanilla extract
• Salt
• Refrigerated sugar cookie dough: you'll want a pack that's about 16-18 oz.
• Ice cream: for serving. This is totally optional, but highly recommended!

🍓 Recipe tips

• Don't thaw the strawberries first. Adding them frozen keeps the filling from getting watery before it hits the oven.

• 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.

• If you like a sweeter cobbler, you can add granulated sugar to the mixture, but I don't think it doesn't need it. I used ¼ cup sugar the first time I made this and found it to be way too sweet.

• If your cookie dough log is very cold, let it sit at room temperature for a few minutes before slicing so it doesn't crack.

• Leave gaps between the cookie dough rounds when topping the cobbler with them. The filling needs somewhere to bubble up, and those gaps are where you get the best caramelized bits.

• Check the cobbler the 45-minute baking mark and tent with foil if the cookie topping is browning faster than the filling is bubbling.

• For extra color and crunch on the topping, you can broil the cobbler for 1-2 minutes after the bake time is up, taking care to watch closely so it doesn't burn. This step is optional, but it will give the cookie topping a deeper golden color and crisper bite.

• After baking, Let the cobbler rest for the full 15-20 minutes before serving. It may look done sooner, but the filling needs that time to set up, which is exactly what the cornstarch is there for.

Pure summer fruit and sugar cookie bliss in a recipe that takes literally less than 10 minutes to put together? Sign me up!

This is perfectly sweet and fruity with the most delicious cookie crunch.

I love topping fruit cobblers with ice cream and you can use your favorite flavor for this one. I personally love serving it with strawberry ice cream!

🍪 How to make completely from scratch

If you don't like the idea of using store-bought cookie dough in this dessert, you can easily make the sugar cookie dough yourself! Of course, this will add some time to the recipe, but it's honestly quite easy and you can be proud to call it 100% from scratch.

Here are the sugar cookie ingredients I recommend:

• 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

And the instructions:

1. Beat butter and sugar together until light and fluffy, about 2 minutes.
2. Beat in egg and vanilla extract until fully combined.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix just until combined, don't over-mix.
5. 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.
6. Arrange chilled cookie dough pieces over the filling the same way as the store-bought version, leaving gaps between pieces.

⏲️ How to store

Cover leftover cookie cobbler and store at room temperature for up to 2 days or in the fridge for up to 5 days.

Re-heat individual portions of cobbler in the microwave or warm the whole dish in a 300 degree F oven until heated through.

You can also freeze baked, cooled cobbler for up to 3 months and thaw overnight in the fridge before re-heating.

🎉 Recipe variations

Aside from making the cookie dough from scratch, there are lots of other ways you can make this fruit cookie cobbler your own! Here are some ideas:

• Swap in a mixed berry blend of strawberries, blueberries, and raspberries for a more complex filling. Or just choose your favorite berry to use.
• You can use fresh strawberries when they're in season instead of frozen. You may want to cut the cornstarch back to 1 Tbsp, since fresh fruit releases less liquid than frozen and won't need as much thickening power.
• Try shortbread cookie dough instead of sugar cookie dough for a more buttery, less sweet topping. Or try chocolate chip cookie dough or the flavor of your choice.
• Or you can stir a handful of white chocolate chips or milk chocolate chips into the cookie dough rounds before arranging them on top.
• Add a pinch of cinnamon to the strawberry filling for a warmer, more fall-leaning flavor.
• Sprinkle crushed graham crackers over the filling before adding the cookie dough for a hidden layer of crunch.
• Make individual cobblers in ramekins for easy portion control and shorter bake times.
• Drizzle a simple lemon glaze over the top once the cobbler has cooled slightly.

🍰 More summer strawberry desserts

If you're looking for a completely homemade cobbler, try my delicious pear cobbler!

The 2-ingredient berry cobbler trend had the right idea... And this version keeps all that ease while adding a filling that actually sets up and a flavor that goes beyond straight fruit and cookie dough.

Give my strawberry lemonade cookie cobbler a try and let me know in the comments if you went with ice cream on top (you should!!) and which flavor you chose.

📖 Recipe

Print

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.

Course Dessert

Cuisine American

Keyword Baking Shortcuts, Strawberry Desserts

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Author Sues

Equipment

• 9x13 Baking Dish
• Cornstarch

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.

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