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Strawberry Cobbler with Sugar Cookie Crust

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Cobbler, whether strawberry cobbler, peach, blueberry…it’s a southern tradition, like black eyed peas and greens on New Years Day or seersucker in the summer. Cobbler is also one tradition I happily indulge in whenever there’s fresh fruit in season.

Traditional cobbler has a fruit base and usually a sticky cobbler dough that bakes into sweet and slightly crusty perfection. See my Skillet Peach Cobbler recipe for a classic. But one of our local restaurants The Chef and the Farmer created a new take on the classic with a sugar cookie crusted berry cobbler that is unbelievably delicious. So, I decided to give it a try at home and now you can too!

A Fast, Seasonal Strawberry Dessert

Back to the cobbler, with our bounty of fresh strawberries last week, I set out to replicate the sugar cookie crusted cobbler that my husband and I both loved.  The crispy cookie crust with the bright berry pop within is the perfect way to end a meal, and this recipe is perfect to make ahead.

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So if you’re having family or friends over, prep the strawberry cobblers, place in the fridge, then slide them in the oven during dinner. These individual strawberry cobblers will be ready to go once dinner is over. Perfect!

Sugar Cookie Strawberry Cobbler Ingredients

Strawberry Filling
  • 3 cups sliced strawberries
  • 3/4 tbsp cornstarch
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla

Fresh Strawberry Cobbler Recipe

  1. The first thing to do is put together the sugar cookie dough; it needs to chill in the fridge for at least an hour. It’s a classic recipe, so you can use your favorite or the one I posted below.
dry ingredients

2. Once your sugar cookie dough is chilling (or chillin’) in the fridge, get started on your cobbler filling. I tried this two ways, and both ways were delicious. First, slice the strawberries. Then combine your berries with sugar, vanilla, and cornstarch (or arrowroot powder) and let sit on the counter for an hour or so.

For a faster result, gently heat the berry mixture in a sauce pan for 5 minutes. (FYI not heating the berries will give your cobbler a juicer base, which my husband preferred. He could then break off chunks of crust and soak up the juice.)

strawberry ramekin
dough and berries

3. Once your strawberries are ready, assemble the cobblers. Shallow ramekins filled about a half inch from the top with the strawberry filling is perfect. Roll out a portion of cookie dough and cover the top of each ramekin, letting it drape over the side. There’s no need to make your dough a perfect circle; it’s looks (and tastes) great regardless.

cobbler wide

4. Place your ramekins on a baking sheet (trust me, you want to do this. I didn’t the first time and ended up with cookie dough baking on the bottom of the oven). Place in preheated oven and bake until tops are golden brown, 15-20 minutes.

5. For your tongue’s sake, give it a few minutes to cool, then dig in!

Another wonderful thing about this dessert is it can be made mostly in advance. The cookie dough will last in the fridge for days if it’s wrapped tightly in plastic wrap, and the strawberry filling will do the same. So when you’re ready to have dessert, simply assemble and bake!

Additions to Strawberry Cobbler

You can definitely serve this with whipped cream or vanilla ice cream to make it more indulgent, but it’s wonderful plain as well. I’d love to know what your favorite strawberry desserts are or if you’ve seen A Chef’s Life on PBS. Enjoy!

Yield: 6

Strawberry Cobbler with Sugar Cookie Crust

Strawberry Cobbler with Sugar Cookie Crust

Sweet and juicy strawberry cobbler topped with a crisp sugar cookie crust.

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 40 minutes


Sugar Cookie Crust

  • 3/4 cup butter, softened
  • 1 cup Sugar
  • 2 eggs
  • 1 tsp Vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp Salt

Strawberry Filling

  • 3 cups sliced strawberries
  • 3/4 tbsp cornstarch
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla


  1. Cream butter and sugar in mixer until smooth. Add in eggs one at a time, mixing well after each addition. Add vanilla.
  2. Combine flour, baking powder, and salt in a bowl and mix well. Slowly add flour mixture to butter/sugar mixture and mix until combined.
  3. Wrap dough in plastic wrap and chill in refrigerator for at listen hour.

Strawberry Cobbler

  1. To assemble cobblers, spoon strawberry filling into the bottom of ramekins, not quite to the top. Break of 1/4 cup size pieces of sugar cookie dough and roll out into a rough circle. Lay dough on top of ramekin and press around the edges, letting the dough overhang.
  2. Place ramekins on a baking sheet and bake at 400 degrees for 15-20 minutes or until the crust is golden brown. Cool for 5 minutes. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 613Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 123mgSodium: 484mgCarbohydrates: 89gFiber: 3gSugar: 46gProtein: 8g

Other Fruit Dessert Recipes:

Skillet Peach Cobbler

Pumpkin Spice Oatmeal Cream Pies

Chocolate Chip Banana Bread

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I'd love to hear from you

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