Strawberry Shortcake Cookies
It took numerous rounds of testing to achieve the perfect balance for these cookies, and we're here to share our biggest advice: Embrace the mess! While covering the cream cheese filling with cookie dough can be a sticky task, especially when using fresh strawberries, we assure you that the effort is beyond worthwhile.In our optimized recipe, we prioritized time efficiency. However, if you have a bit more time to spare, there's a helpful tip to make the assembly process easier. Before scooping the filling in step 5, transfer it to the freezer and let it harden for at least 30 minutes until it sets into shape. Similarly, in step 6, refrigerate the scooped dough until it becomes a bit firmer before pressing it down into pancakes.If you find the cookie dough sticking to your hands, a quick rinse with water followed by shaking off any excess moisture can do wonders. Slightly dampened hands—just a drop or two on the palms, not dripping wet—will facilitate cleaner release of the dough from your warm hands.We would love to hear any additional tips you might have! Feel free to share them in the comments below. And if you're craving more sweets, we have an abundance of cookies, homemade pies, and layer cakes waiting to satisfy your cravings!
Ingredients
- Cooking spray
- 3/4 c. chopped strawberries
- 1 tbsp. lemon juice
- 1/2 c. plus 1 tbsp. granulated sugar
- 2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 c. butter, softened
- 1/4 c. packed light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
FOR THE FILLING
- 4 tbsp. cream cheese, softened
- 3 tbsp. powdered sugar
- Zest of 1 lemon
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray.
- Make cookie dough: In a small bowl, stir strawberries, lemon juice, and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
- Using a wooden spoon, very gently fold in strawberries. Set aside.
- Make filling: Line a large plate or baking sheet with parchment paper. In a medium bowl, combine cream cheese, powdered sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ teaspoons each) and place on prepared baking sheet.
- Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles on the baking sheet. Place cream cheese filling on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls.
- Arrange stuffed cookie dough balls 2" apart on baking sheets and bake until cookies are set and just golden around edges, about 18 minutes.
Nutrition
Calories: 2894kcalCarbohydrates: 392gProtein: 38gFat: 129gSaturated Fat: 72gTrans Fat: 4gCholesterol: 494mgSodium: 979mgPotassium: 796mgFiber: 11gSugar: 200gCalcium: 401mgIron: 14mg
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