Strawberry Cookie Glaze (Print-Friendly Version)
# What You'll Need:
01 -
Sliced strawberries, 2 lbs
02 -
Two 16-ounce tubes of ready-made sugar cookie dough
→ Topping: strawberry jelly/glaze
03 -
Strawberry jello powder, 1 box (3 oz)
04 -
Two tablespoons of cornstarch
05 -
Three-fourths cup of sugar
06 -
A cup of cold water
→ Layer: cream cheese blend
07 -
Two packages (8 oz each) cream cheese, soft
08 -
One tablespoon lemon juice
09 -
A teaspoon vanilla extract
10 -
Granulated sugar, 1 cup
# Step-by-Step Directions:
01 -
Take your cookie dough and slice each roll into pieces about an inch thick. Squish these rounds into a crust in your 8x15 pan, covering the whole bottom. Sticky hands? Grab a spatula to help you spread the dough out. Set your oven to 350°F first.
02 -
Pop the crust in for about 20-25 minutes, until you notice the edges turn golden. Once it’s out, leave it alone till totally cool.
03 -
Add sugar and cornstarch right into your pot. Give them a good mix. Add cold water and whisk everything over medium until the sauce thickens up, usually just 5 minutes.
04 -
Once it thickens, dump in your strawberry jello powder. Whisk until it’s smooth and glossy. Set it aside and let it cool down. It thickens even more as it sits.
05 -
Grab a bowl. Put in softened cream cheese, sugar, lemon juice, and vanilla. Use an electric mixer and beat it until creamy—no clumps.
06 -
When both the crust and glaze are cold, spread your cream cheese mix over the crust, then layer on most of the strawberry glaze—save just a bit for later.
07 -
Lay out the sliced strawberries over the glaze you just spread. Use a pastry brush to put the leftover glaze right on top of the berries.
08 -
Let it hang out in the fridge until you’re set to dig in. Slice into squares before serving.
# Helpful Notes:
01 -
Don’t rush stacking this dessert—wait until your crust and glaze are cooled or the cream cheese layer could melt everywhere.