Strawberry Shortcake Cookies

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Perfecting these cookies took many rounds of testing, but we’ve got some tips to make it easier. Don’t worry about the mess! Covering the cream cheese filling with cookie dough can get sticky, especially with fresh strawberries, but trust us, it’s totally worth it.

To streamline the process, chill your filling and dough if you have the time. After scooping out the filling in step 5, pop them into the freezer for at least 30 minutes until they’re firm. Similarly, refrigerate your scooped dough in step 6 until it’s a bit more solid before pressing them down into pancakes.

If you find the cookie dough sticking to your hands, give them a quick rinse and shake off excess water before shaping the rest. Slightly damp hands—not soaking wet, just a drop or two on the palms—will help the dough release much more easily.

Here are the ingredients you’ll need:

Strawberry Shortcake Cookies

Prep Time 20 minutes
Total Time 45 minutes
Course Dessert
Servings 12



  • Cooking spray
  • 3/4 cup chopped strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter softened
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  • 4 tablespoons cream cheese softened
  • 3 tablespoons powdered sugar
  • Zest of 1 lemon


  • Preheat your oven to 350°F. Line two large baking sheets with parchment paper and grease them with cooking spray.
  • For the cookie dough: Mix strawberries, lemon juice, and 1 tablespoon granulated sugar in a small bowl. Let it sit for 10 minutes, then drain.
  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter, remaining ½ cup sugar, and brown sugar until fluffy. Add egg and vanilla, then stir in the flour mixture.
  • Gently fold in the strawberries with a wooden spoon and set aside.
  • For the filling: Line a plate or baking sheet with parchment paper. Combine cream cheese, powdered sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ teaspoons each) and place on the prepared sheet.
  • Using a medium cookie scoop, make heaping tablespoons of dough (about 24 balls) and flatten into circles. Place cream cheese filling on top of 12 pieces of dough, then cover with the remaining dough and pinch the edges together. Roll gently into balls.
  • Arrange stuffed cookie dough balls 2″ apart on baking sheets and bake until set and golden around edges, about 18 minutes. Enjoy your delicious cookies!

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