Strawberry Shortcake Cookies
Servings 12
Ingredients
FOR THE COOKIE DOUGH:
- 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
FOR THE FILLING:
- 4 tablespoons cream cheese softened
- 3 tablespoons powdered sugar
- Zest of 1 lemon
Instructions
- 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!