Strawberry Shortcake Cookies Recipe

Happy summertime!

A few weeks ago, we took a morning trip to the Carlsbad Strawberry Company and I stocked up on some fresh and delicious strawberries! I wanted to use what I picked for a yummy new summer dessert, as I have done in years past with my Strawberry Granola Parfait and Strawberry Galette recipes.

I wanted to try something new, so I tweaked a recipe from the cookbook, Delish Insane Sweets: Bake Yourself a Little Crazy. What came of it were scrumptious strawberry shortcake cookies that were light and the perfect summer sweet treat!

A little warning: this can be a messy process, but it is so worth it once you taste them!

Strawberry Shortcake Cookies

For the cookie dough:

  • 3/4 cup chopped strawberries

  • 1 tablespoon lemon juice

  • 1/2 cup and 1 tbsp. white sugar

  • 2 cups flour

  • 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup softened butter

  • 1/4 cup packed brown sugar

  • 1 egg

  • 1 tsp. vanilla extract

For the filling:

  • 1/4 cup softened cream cheese

  • 3 tbsp. powdered sugar

  • Splash of lemon juice

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

  2. In a small bowl, combine strawberries, lemon juice, and 1 tablespoon of sugar. Let sit for 10 minutes, then drain.

  3. In another bowl, whisk together flour, baking powder, and salt.

  4. With a standing mixer, beat butter, 1/2 cup of sugar, and brown sugar together until light and fluffy. Then, beat in the egg and vanilla. Finally, combine the wet and dry ingredients.

  5. Gently fold in the strawberries.

  6. In a medium bowl, use a hand mixer to combine cream cheese, powdered sugar, and a dash of lemon juice until smooth.

  7. Using a cookie scoop, create an even number of dough balls. Flatten each ball into a circle. Top half of the circles with one tablespoon of the cream cheese filling. Cover the cream cheese filling with another circle of dough. Pinch the edges to seal and gently roll the dough back into balls.

  8. Place the dough balls on the baking sheets and sprinkle lightly with sugar. Bake for about 18-20 minutes, or until the edges are golden.

  9. After removing the baking sheets from the oven, let the cookies sit for five minutes before transferring them to a cooling rack. Then enjoy!

Food & DrinkJordyn Bergsummer recipe, strawberry shortcake cookiesComment