Have you ever wished you could capture the taste of summer in a single bite? That’s what these incredible Strawberry Shortcake cookies are all about. They take all the classic flavors we love and wrap them up in a soft, chewy cookie. It’s a whole new way to enjoy a timeless favorite.
We are not just making a simple strawberry cookie here. Oh no. We are stuffing it with a tangy, sweet cream cheese filling that tastes just like cheesecake. It’s a little surprise that makes every bite an experience. Let’s get baking!
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Why You’ll Love This Recipe
First off, these cookies are just plain fun. The process of stuffing them with the little frozen cheesecake balls is a cool kitchen project. It is great to do with kids or even just for a relaxing afternoon bake.
The flavor combination is also fantastic. You get the fresh, bright taste of strawberries mixed with the richness of a buttery cookie. Then that creamy filling cuts through with a lovely tang. It is a well balanced treat.
Honestly, they have a certain charm that reminds me of the classic Strawberry Shortcake 2003 cartoon. They are sweet, cheerful, and bring a smile to your face. They are so pretty, you could almost use one for a Strawberry Shortcake Pfp!
Plus, this recipe is pretty straightforward. You do not need any fancy equipment. Just a hand mixer and some baking sheets will do the trick. It is a simple way to make something that looks and tastes special.
Ingredients
For The Filling
- 4 Tbsp. cream cheese, softened
- 3 Tbsp. confectioners’ sugar
- Zest of 1 lemon
For The Cookies
- Cooking spray
- 3/4 cup chopped strawberries
- 1 Tbsp. fresh lemon juice
- 1/2 cup (100 g.) plus 1 Tbsp. granulated sugar
- 2 cups (240 g.) all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup (53 g.) packed light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 Tbsp. sparkling sugar (optional)
Step By Step Instructions
Step 1: Make The Filling
First, let’s get that yummy filling ready. Grab a large plate or a small baking sheet and line it with parchment paper. This will keep our filling balls from sticking.
In a medium bowl, mix together the softened cream cheese, confectioners’ sugar, and lemon zest. Keep mixing until it is totally smooth. You want to get rid of any lumps.
Now, scoop the mixture into 12 small balls. Each one should be about one and a half teaspoons. Place these little spheres on the plate you prepared.
Step 2: Freeze The Filling
Pop that plate into the freezer. You will want to leave it in there until the balls are solid. This usually takes about 30 minutes. This step is super important for our Strawberry Shortcake cookies!
Step 3: Prepare The Strawberries And Pans
While the filling is chilling, let’s get everything else set up. Line two large baking sheets with parchment paper. Then, give them a light coating of cooking spray for extra non stick power.
In a small bowl, stir together your chopped strawberries, lemon juice, and one tablespoon of granulated sugar. Let this mixture sit for about 10 minutes. The sugar will draw out some juice, making the berries extra flavorful. After 10 minutes, drain off any excess liquid.
Step 4: Mix The Dry Ingredients
In a separate medium bowl, it is time for the dry stuff. Whisk together the all purpose flour, baking powder, and kosher salt. Giving them a good whisk now helps ensure everything is evenly distributed later.
Step 5: Make The Cookie Dough
Grab a large bowl and your handheld mixer. On medium high speed, beat the softened butter, brown sugar, and the remaining half cup of granulated sugar. You want it to get light and fluffy. This adds air to the dough.
Next, beat in the egg and vanilla extract. Then, gently fold in the flour mixture you made earlier. Be careful not to overmix here. Just mix until it is combined. Finally, gently fold in your drained strawberries.
Step 6: Stuff The Cookies
This is the fun part! Use a medium cookie scoop to make about 24 heaping tablespoons of dough. Flatten 12 of these dough balls into small, flat circles, almost like tiny pancakes.
Take your frozen cream cheese balls out of the freezer. Place one frozen ball on top of each of the 12 flattened dough circles. Now, take the remaining 12 dough balls, flatten them slightly, and place them on top. Pinch the edges together to seal the filling inside. Gently roll them into smooth balls with your hands.
Step 7: Freeze The Dough Balls
Arrange the stuffed dough balls on your prepared baking sheets. Make sure to space them about two inches apart so they have room to spread. If you are using sparkling sugar, sprinkle some on top now. It adds a nice crunch.
Place the baking sheets in the freezer until the dough balls are solid. This should take about 30 minutes. Do not skip this step! It is key to getting the perfect cookie shape.
Step 8: Bake The Cookies
Arrange an oven rack in the center of your oven and preheat it to 350°F. Once the oven is hot and the dough is solid, it’s time to bake. Bake the cookies for about 18 minutes. You will know they are done when they are set and just starting to turn golden around the edges.
How To Store Leftovers
Because of that lovely cream cheese filling, you will want to store these Strawberry Shortcake cookies in the refrigerator. Place them in an airtight container to keep them fresh.
They will stay delicious for about three to four days in the fridge. You can eat them chilled, or let them sit at room temperature for a few minutes to soften up a bit before enjoying.
Tips
- Room Temperature Is Key: For the best dough, make sure your butter, cream cheese, and egg are at room temperature. This helps them combine smoothly for a better texture.
- Don’t Overmix: When you add the flour, mix only until it’s just combined. Overmixing can make the cookies tough instead of soft and tender.
- Trust The Chilling Process: Freezing the filling and the stuffed dough balls is essential. It prevents the filling from oozing out and helps the cookies hold their beautiful shape while baking.
- Get Creative: Feel free to swap the strawberries for other berries like raspberries or blueberries. You could even add some white chocolate chips to the dough for extra sweetness.
Conclusion
And there you have it! A truly special cookie that packs all the flavor of a classic Strawberry Shortcake into a handheld treat. It is a wonderful recipe for when you want something a little different but still comforting and familiar.
The combination of fresh fruit, tangy cheesecake filling, and a soft buttery cookie is just so satisfying. I hope you have a great time making them. Share them with friends and family, or just keep them all for yourself. I will not tell!
FAQ
Can I Use Frozen Strawberries?
Yes, you can. Just make sure to thaw them completely and drain them very well. Pat them dry with a paper towel to remove as much moisture as possible before chopping. Extra water can make the dough too sticky.
Do I Have To Freeze The Filling And Dough Balls?
Absolutely. This is a crucial step for this recipe. Freezing the filling keeps it from melting and disappearing into the cookie during baking. Freezing the stuffed dough balls helps the cookies bake evenly and prevents them from spreading too much.
Can I Make The Dough Ahead Of Time?
You sure can. You can prepare the stuffed, unbaked cookie dough balls and store them in an airtight container in the freezer for up to a month. When you are ready to bake, just place them on a baking sheet and bake straight from frozen. You might need to add a minute or two to the baking time.
Why Did My Cookies Spread Too Much?
This usually happens for a couple of reasons. Your butter might have been too soft when you started, or you might not have chilled the dough balls for long enough. Make sure they are frozen solid before they go into the oven. Also, check your oven temperature to make sure it is accurate.
Strawberry Shortcake Cookies
Capture the taste of summer in a single bite with these incredible Strawberry Shortcake cookies. They take classic flavors and wrap them in a soft, chewy cookie, stuffed with a tangy, sweet cream cheese filling that tastes just like cheesecake.
Requirements
Ingredients
Instructions
- Line a large plate or small baking sheet with parchment paper. In a medium bowl, mix softened cream cheese, confectioners’ sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1.5 teaspoons each) and place on the prepared plate.
- Freeze the cream cheese balls for about 30 minutes until solid.
- Line two large baking sheets with parchment paper and coat lightly with cooking spray. In a small bowl, stir chopped strawberries, lemon juice, and 1 tablespoon granulated sugar. Let sit 10 minutes, then drain excess liquid.
- In a separate medium bowl, whisk together all purpose flour, baking powder, and kosher salt.
- In a large bowl, use a handheld mixer to beat softened butter, brown sugar, and remaining granulated sugar on medium-high speed until light and fluffy. Beat in the egg and pure vanilla extract. Gently fold in the flour mixture until just combined, then gently fold in the drained strawberries.
- Use a medium cookie scoop to make 24 heaping tablespoons of dough. Flatten 12 dough balls into small circles. Place one frozen cream cheese ball on each flattened circle. Flatten the remaining 12 dough balls slightly and place on top, pinching edges to seal. Gently roll into smooth balls.
- Arrange stuffed dough balls on prepared baking sheets, spaced two inches apart. Sprinkle with sparkling sugar if desired. Freeze for about 30 minutes until solid.
- Preheat oven to 350°F. Bake cookies for about 18 minutes, or until set and golden around the edges.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
Nutrition
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