Strawberry shortcake just might be the sweetest summer dessert there is. The pairing of sweet, juicy strawberries and decadent cream is what dessert dreams are made of. We’re so obsessed, we decided we had to take the signature flavors of the classic dessert, and turn them into sugar cookies. Not only are these cookies filled with sweet bursts of strawberries, but they have an extra-special surprise: a lemony cream cheese filling. With bright, fresh flavors, these cookies are the ultimate spring dessert or summer treat that we could eat again and again. Here’s how to make them the best they can (including how to ace that killer filling):
How to make strawberry shortcake cookies:
It took many, many rounds of testing to get these cookies just right. Our biggest piece of advice is to not be afraid of mess! Covering the cream cheese filling with cookie dough can be a sticky task (especially when we’re using fresh strawberries!), but we promise you it’s worth it a million times over.
If you find yourself snowballing cookie dough on your hands, give your hands a rinse and shake off excess water before returning to shape the rest. Having slightly dampened hands—not dripping wet, a drop or two on the palms—will help the dough release much more cleanly from your warm hands.
Ingredients
Filling
- 4 tbsp.cream cheese, softened
- 3 tbsp.powdered sugar
- Zest of 1 lemon
Cookies
- Cooking spray
- 3/4 c.chopped strawberries
- 1 tbsp.lemon juice
- 1/2 c.plus 1 tbsp. granulated sugar
- 2 c.all-purpose flour
- 1/2 tsp.baking powder
- 1/4 tsp.kosher salt
- 1/2 c.butter, softened
- 1/4 c.packed light brown sugar
- 1large egg
- 1 tsp.pure vanilla extract
- 1 tbsp.sparkling sugar (optional)
Directions
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Filling
- Step 1
Line a large plate or baking sheet with parchment paper.
- Step 2In a medium bowl, combine cream cheese, powdered sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ teaspoons each) and place on prepared baking sheet.
- Step 3Freeze until solid, about 30 minutes.
- Step 1
-
Cookies
- Step 1Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray.
- Step 2In a small bowl, stir strawberries, lemon juice, and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
- Step 3In a medium bowl, whisk together flour, baking powder, and salt.
- Step 4In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
- Step 5Gently fold in strawberries. Set aside.
- Step 6Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles on the baking sheet. Place frozen cream cheese filling balls on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls.
- Step 7Arrange stuffed cookie dough balls 2″ apart on baking sheets and sprinkle with sparkling sugar, if using. Freeze until solid, about 30 minutes.
- Step 8Bake until cookies are set and just golden around edges, about 18 minutes.
