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Strawberry Shortcake Cookies

Irresistible Strawberry Shortcake Cookies with Creamy Filling

These Strawberry Shortcake Cookies are a delightful twist on a classic dessert, featuring chewy cookies with a zesty cream cheese filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 18 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 150 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Stand mixer or hand mixer
  • Measuring cups
  • Measuring spoons
  • Parchment paper

Ingredients
  

For the Cream Cheese Filling

  • 8 oz Cream Cheese Softened, can substitute with mascarpone
  • 1 cup Confectioners' Sugar Avoid substitutes
  • 1 tsp Lemon Zest Use fresh lemons
  • 2 tbsp Fresh Lemon Juice Avoid bottled juice

For the Cookies

  • 1 cup Granulated Sugar Can combine with brown sugar
  • 1/2 cup Light Brown Sugar Can replace with granulated sugar
  • 2 cups All-Purpose Flour Can use gluten-free flour blend
  • 2 tsp Baking Powder Ensure freshness
  • 1/2 tsp Kosher Salt Can use regular salt
  • 1/2 cup Unsalted Butter Use plant-based butter for dairy-free
  • 1 large Egg Substitute with flax egg or applesauce for egg-free
  • 1 tsp Pure Vanilla Extract Imitation vanilla can be used
  • 1 cup Chopped Strawberries Can substitute with raspberries or blueberries
  • 2 tbsp Sparkling Sugar Optional for texture

Instructions
 

How to Make Strawberry Shortcake Cookies

  • Prepare the Filling: Beat softened cream cheese, confectioners' sugar, and lemon zest until smooth. Form into small balls and freeze for at least 30 minutes.
  • Macerate Strawberries: Chop fresh strawberries, mix with lemon juice and sugar, and let sit for about 10 minutes.
  • Mix the Dry Ingredients: Whisk together flour, baking powder, and kosher salt in a bowl.
  • Cream the Butter: Cream unsalted butter with granulated sugar and light brown sugar. Mix in the egg and vanilla.
  • Combine Wet and Dry Ingredients: Gradually mix dry ingredients into butter mixture, then fold in drained macerated strawberries.
  • Shape the Cookies: Portion out dough, flatten, place a frozen cream cheese ball in the center, cover with more dough, and roll into a ball.
  • Chill and Bake: Freeze cookies for about 30 minutes, preheat oven to 350°F, and bake for 18 minutes.

Notes

For best results, ensure butter is at room temperature and avoid overmixing the dough. Customize with other fruits if desired.
Keyword baked goods, cookies, cream cheese filling, dessert, Strawberry Shortcake Cookies, summer treats