Delicious Strawberry Shortcake Cookies with Creamy Center
These Strawberry Shortcake Cookies are a delightful blend of juicy strawberries and a creamy center, perfect for summer treats.
Equipment
- - Mixing bowl
- - Baking sheet
- - Parchment paper
- Freezer
Ingredients
For the Cream Cheese Filling
- 8 oz Cream Cheese Ensure softened for easy mixing.
- 1 cup Confectioners' Sugar Sweetens the filling.
- 1 tbsp Lemon Zest Can be omitted if unavailable.
For the Cookie Dough
- 1 cup Chopped Strawberries Fresh or dehydrated.
- 1 tbsp Fresh Lemon Juice Bottled juice can substitute.
- 1 cup Granulated Sugar Can use brown sugar.
- 2 cups All-Purpose Flour No straightforward substitutions.
- 1 tbsp Baking Powder Leavening agent.
- 1 tsp Kosher Salt Regular salt can be used.
- 1/2 cup Unsalted Butter Ensure softened.
- 1/2 cup Light Brown Sugar White sugar can substitute.
- 1 large Egg Flax or chia egg as substitute for egg-free.
- 1 tsp Pure Vanilla Extract Artificial vanilla can substitute.
- 1 tbsp Cooking Spray Prevents sticking.
Optional Decoration
- 1 tbsp Sparkling Sugar For decoration and crunch.
Instructions
Making the Cookies
- In a bowl, mix softened cream cheese, confectioners' sugar, and lemon zest until smooth and creamy. Portion the mixture into small balls and place them in the freezer to firm up for about 30 minutes.
- Chop fresh strawberries and combine them with 1 tablespoon of sugar and fresh lemon juice in a bowl. Let this mixture sit for 10 minutes.
- In a separate bowl, whisk together all-purpose flour, baking powder, and kosher salt. Beat softened butter with both granulated sugar and light brown sugar until light and fluffy. Add the large egg and pure vanilla extract; mix to combine. Gradually fold in the dry ingredients, followed by the macerated strawberries.
- Scoop the dough and divide it into balls. Flatten each ball slightly, then place a frozen cream cheese ball in between two of the cookie rounds. Seal the edges carefully and sprinkle with sparkling sugar if desired.
- Place the formed cookies on a lined baking sheet and freeze them for about 30 minutes. Preheat your oven to 350°F (175°C) and bake the cookies for 18 minutes or until golden brown.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack. Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
Optional: Drizzle with a little extra lemon glaze for added zing.