Strawberry Cookie Glaze (Printable Version)
# What You'll Need:
01 -
2 pounds of sliced strawberries
02 -
Two 16-ounce rolls of premade sugar cookie dough
→ Cream cheese layer
03 -
2 bricks (8 ounces each) soft cream cheese
04 -
1 cup white sugar
05 -
1 tablespoon fresh lemon juice
06 -
1 teaspoon vanilla
→ Strawberry jelly glaze on top
07 -
1 cup cold water
08 -
2 tablespoons cornstarch
09 -
3/4 cup granulated sugar
10 -
1 pack (3 ounces) strawberry flavored gelatin
# How to Make It:
01 -
Line an 8x15 pan with slices of cookie dough. Press the pieces together to fill the pan evenly. If your hands get sticky, just grab a spatula and smooth it out. Heat your oven to 350°F while you work.
02 -
Pop it all in the oven for about 20 to 25 minutes until the edge turns a light golden brown. Let the whole thing cool all the way once it’s out.
03 -
As the crust cools down, toss cornstarch and sugar in a pot, pour in the cold water, and whisk it together. Set it on medium heat. Keep stirring for roughly five minutes—it’ll thicken up.
04 -
Once you’ve got a thick mix, dump in the dry strawberry gelatin powder. Stir until it’s nice and smooth. Let it chill and it’ll get even thicker as it sits.
05 -
Grab a bowl and beat together softened cream cheese, white sugar, lemon juice, and vanilla. A hand mixer knocks out any lumps fast.
06 -
After the base and strawberry jelly are both fully cooled, cover the crust with the cream cheese blend. Pour the jelly you made on top but save about a quarter cup for later.
07 -
Pile on all the sliced strawberries over the jelly. Take what’s left of your jelly mixture and brush it over the fruit for a shiny finish.
08 -
Let it hang out in the fridge until you’re ready to eat. Once it’s cold, slice it up and dig in.
# Additional Tips:
01 -
Wait for both the cookie base and glaze to cool down before putting it together or the cream cheese will melt everywhere.