Strawberry Shortcake Cookies

Light, fluffy, and oh so flavorful—these strawberry cookies are sure to become a family favorite. Enjoy with milk or top with a dollop of whipped cream for an added treat.


⦁ Cooking spray
⦁ ¾ cup chopped strawberries
⦁ 1 tablespoon lemon juice
⦁ ½ cup plus 1 tablespoon granulated sugar
⦁ 2 cups all-purpose flour
⦁ ½ teaspoon baking powder
⦁ ¼ teaspoon kosher salt
⦁ ½ cup butter, softened
⦁ ¼ cup packed light brown sugar
⦁ 1 large egg
⦁ 1 teaspoon pure vanilla extract


⦁ 4 tablespoon cream cheese, softened
⦁ 3 tablespoon powdered sugar
⦁ Zest of 1 lemon

1. Preheat oven to 350 degrees (F). 
2. Line two large baking sheets with parchment paper and grease with cooking spray.

3. 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.

4. 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.

5. 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.
6. Arrange stuffed cookie dough balls 2 inches apart on baking sheets
7. Bake until cookies are set and just golden around edges, about 18 minutes.