Cooking Lucid
Strawberry Lemonade Cookie Cobbler
The upgraded viral cookie cobbler — frozen strawberries, lemon zest, and refrigerated cookie dough bake into a bubbly summer dessert in 10 minutes of prep.
Prep 10 min
Cook 55 min
Total 1h 5m
Serves 8
Ingredients
Step 1 — Filling
- 6 cups frozen sliced strawberries
- 1½ tbsp cornstarch
- 1 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Step 2 — Topping
- 1 package (16–18 oz) refrigerated sugar cookie dough
- Ice cream (for serving)
- Extra lemon zest (optional)
Instructions
- 1
Prep the filling
Preheat oven to 350°F. Toss frozen strawberries with cornstarch, lemon zest, lemon juice, vanilla, and salt in a 9×13 baking dish until evenly coated.
- 2
Add cookie topping
Break cookie dough into small pieces and scatter evenly over the strawberries. Do not press flat — uneven pieces create better texture.
- 3
Bake until bubbly
Bake 50–55 minutes until the strawberry filling is thick and bubbling at the edges and cookie pieces are golden and baked through. Broil 1–2 minutes for deeper color if desired, watching closely. Rest 10 minutes, then serve warm with ice cream and extra lemon zest.
Nutrition per serving: 320 cal · 3g protein · 48g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
