Strawberry Shortcake Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12 cookies
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Calories
243 kcal
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Cuisine
American
Strawberry Shortcake Cookies
Description
This recipe layers flavors starting with chopped strawberries tossed with lemon juice and sugar, allowed to soak for a brief period to intensify freshness and sweetness. Cookies are prepared by creaming soft butter with granulated and brown sugars, then mixing in egg and vanilla before incorporating flour, baking powder, and salt. The dough yields cookies with a tender crumb and subtle sweetness.
An optional cream cheese filling is made by blending cream cheese and powdered sugar; this can be frozen into small portions before assembling, lending tang and richness. The strawberry juice strained from maceration can be mixed into the filling for added flavor.
Cookies are baked at 350°F until set with careful timing to avoid overbaking. The combination of fresh strawberry filling and creamy cheese filling contrasts with the soft cookie base. These cookies can be served as a dessert or sweet snack.
Using room temperature butter and creaming it well with sugars ensures proper cookie texture. Watch baking times, starting to check around 18 minutes due to oven variation. The cream cheese and strawberry filling can make the cookies a bit sticky, so handle with care or omit if preferred.
Ingredients
Strawberry Filling
- 3 strawberry chopped (~½ cup of chopped strawberries, medium
- 1 tablespoon lemon juice fresh
- 1 tablespoon granulated sugar
Cookies
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup butter softened at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar lightly packed
- 1 egg large
- 1.5 teaspoon vanilla extract
Optional Cream Cheese Filling
- 4 oz cream cheese
- 2 tablespoons powdered sugar
Instructions
Prep strawberries:
- Chop up the strawberries finely and then add the lemon juice and sugar to them and stir well. Cover and soak them for 10 minutes. After 10 minutes, strain and set aside
Prep Filling (Optional)
- Cream together about 4 oz of cream cheese with 2 tablespoons of powdered sugar (and strained strawberry juice). Line a baking sheet or plate (that can fit in your freezer) with some parchment paper.
- Scoop 1 teaspoon of this filling onto the sheet - repeat so you have 12 tiny cream cheese "balls". Throw this in the freezer for while you make the dough
Prepare Dough
- Preheat the oven to 350°F.
- Sift the baking powder and salt in with the all purpose flour. In a mixing bowl, cream the butter with the two sugars - the consistency should be pliable and soft (I typically use the paddle attachment in my stand mixer, but you can also use a hand mixer or cream by hand - see recipe notes for doing this by hand)
- Add the egg and vanilla extract to this mixture. Then, slowly add the flour mixture and mix until it's a smooth dough
- Strain the strawberries one more time and then add to the dough - fold gently taking care not to mash up the strawberries (if you want an extra fruity taste, you can add up to ¾ cup)
Bake Cookies (No Filling Version)
- Line a baking sheet with parchment paper or a silicon mat. Just scoop out roughly a 1.5 tablespoons of dough and roll into a smooth ball and place them on the baking sheet. Note: Make sure to leave 1-2" between each ball to ensure that they have space to spread!
- Bake at 350°F for 20 minutes - the cookie will look and feel "soft and fluffy" but it should be done (check the bottom to see if it's harder and browned as an additional check)
Bake Cookies (With Filling!)
- Line a baking sheet with parchment paper or a silicon mat
- Remove the cream cheese balls from the freezer.
- Scoop roughly 1.5 tablespoons of dough, roll into a ball, and flatten into a "small pancake" on the palm of your hand. Place a cream cheese ball at the center and crimp the edges so it reforms into a rough ball. Smooth it out into a ball like shape to the best extent possible and place on the baking sheet - repeat with the rest of the dough until you have 12 cookies
- Bake at 350°F for about 20-22 minutes and check the bottom to see if it's browned and a bit harder (the rest of the cookie will be fluffy) - enjoy the deliciousness!
Notes
- Use room temperature butter and cream thoroughly with sugars to achieve soft cookie texture; hand mixing requires extra effort.
- Begin checking cookies at 18 minutes to prevent overbaking due to oven differences.
- The cream cheese filling adds tackiness making cookies a bit messier; omit for a simpler cookie.
- For the basic cookie without filling, using a cookie scoop will simplify portioning and baking.
- Nutritional info applies to the cookie without the cream cheese filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 164mg | 7% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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