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Strawberry Shortcake Cookies

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COOK TIME
18 min
TOTAL TIME
18 minutes
SERVINGS

Hello cookie of the summer! Aren’t you just a fresh and delightful twist on a regular old cookie. Not that there’s anything wrong with a regular old cookie, I love any and all cookies. Seriously, bring me all the cookies.

However, these get the spotlight today. I’ve never added fruit to a cookie dough before. Chocolate chips, nuts, candy, but never fruit. I’m here to tell you that it’s delicious. Seriously a game changer. Now add a cream cheese filling to the mix and we have ourselves a summer party.

Add these to your summer baking list, they are messy but totally worth it! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Strawberry Shortcake Cookies

Prep time:   |  Cook time: 18 min  |  Total: 18 minutes

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Ingredients

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 (1 stick), room temperature
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
FOR THE FILLING
4 Tablespoons cream cheese, room temperature
3 Tablespoons powdered sugar
Zest of 1 lemon

Instructions

1. Preheat oven to 350° degrees. Line a large baking sheet with a Silpat mat or spray with non stick spray.
2. In a small bowl, stir strawberries, lemon juice and 1 tablespoon sugar until combined. Let sit 10 minutes, then drain.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then slowly mix in in flour mixture until just combined. Using a wooden spoon, very gently fold in strawberries. Set aside.
4. In a medium bowl, mix cream cheese, powdered sugar, and lemon zest until smooth. Using a medium cookie scoop, scoop heaping tablespoons of dough and flatten into pancake-like circles on the baking sheet. Place cream cheese filling on top of pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls.
5. Arrange stuffed cookie dough balls 2″ apart on baking sheets and bake until cookies are set and just golden around edges, about 18 minutes.

Notes

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