Description

These Strawberry Shortcake Cookies are a delightful twist on the classic shortcake, featuring soft, chewy cookies bursting with fresh strawberry flavor. With a creamy cream cheese filling and a hint of lemon, they’re the perfect sweet treat for any occasion. Easy to make and ready in under an hour, these cookies are sure to become a new favorite for you and your family!

Ingredients

For the Strawberry Filling:

3 medium strawberries, finely chopped (about ½ cup)

1 tablespoon fresh lemon juice

1 tablespoon granulated sugar

For the Cookies:

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened at room temperature

½ cup granulated sugar

¼ cup brown sugar, lightly packed

1 large egg

1½ teaspoons vanilla extract

Optional Cream Cheese Filling:

4 oz cream cheese

2 tablespoons powdered sugar

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Instructions

Prepare the strawberry filling: In a small bowl, combine chopped strawberries, lemon juice, and granulated sugar. Stir and let soak for 10 minutes. Strain the mixture to remove excess liquid and set the strawberries aside.
Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the strained strawberries.
Scoop and bake: Using a 1.5 tablespoon cookie scoop, portion out the dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each ball. Bake for 18–20 minutes, or until the bottoms are golden brown (the tops may still be soft).
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional cream cheese filling: For the cream cheese filling, mix the cream cheese and powdered sugar together until smooth. Scoop teaspoon-sized dollops of the filling onto a parchment-lined plate and freeze for 10–15 minutes. To assemble, flatten a cookie dough ball, place a frozen cream cheese filling in the center, and wrap the dough around it. Chill the filled cookies for 5 minutes before baking.

Notes

Lemon zest: Add lemon zest to the dough or filling for an extra citrusy flavor.
Berries: Experiment with raspberries, blackberries, or blueberries for a different berry twist.
Vegan option: Use vegan butter, egg substitute (like flax egg), and plant-based cream cheese to make this recipe vegan-friendly.
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze unbaked dough balls for up to 2 months. When ready to bake, just add 2-3 minutes to the baking time. Baked cookies can also be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American