Description
Sweet strawberry shortcake cookies merge classic dessert nostalgia with irresistible handheld charm. Creamy filling and buttery cookie base create a delightful summer treat you’ll crave at first bite.
Ingredients
Scale
Cookies Base:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 2 large eggs
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 cup (170 grams) white chocolate chips
- 1 cup crushed freeze-dried strawberries or fresh strawberries, diced
Cream Cheese Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional)
Instructions
- Whip the cream cheese filling by blending softened cream cheese with powdered sugar and vanilla extract until silky and uniform. Adjust consistency with a splash of milk if necessary, ensuring a spreadable texture. Reserve the mixture for later use.
- Create the cookie base by thoroughly creaming butter with granulated and brown sugars until light and airy. Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract. In a separate vessel, combine flour, baking soda, baking powder, and salt. Gradually merge dry ingredients with wet mixture, stirring until just incorporated. Gently fold white chocolate chips and crushed freeze-dried strawberries into the dough.
- Warm the oven to 350F and line a baking sheet with parchment paper. Flatten a tablespoon of cookie dough, center a dollop of cream cheese filling, then carefully encase the filling by folding and rolling the dough into a compact sphere. Position each cookie ball approximately 2 inches apart on the prepared sheet.
- Bake for 12-15 minutes until edges turn golden. Centers might appear slightly underdone but will solidify during cooling. Allow cookies to rest on the baking sheet momentarily before transferring to a cooling rack.
- Serve these decadent strawberry shortcake cookies warm or at ambient temperature, celebrating their rich, fruity essence.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free filling that spreads easily.
- Crush freeze-dried strawberries finely to distribute flavor evenly throughout the cookie dough.
- Chill the dough for 30 minutes before stuffing to prevent spreading and maintain cookie shape during baking.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free baking blend.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 201
- Sugar: 14 g
- Sodium: 94 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg