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Strawberry Shortcake Cookies

Soft, buttery cookies bursting with juicy strawberries, topped with a luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3/4 cup strawberries, finely diced into 1/4-inch pieces Fresh strawberries provide the best flavor, but frozen will work in a pinch—just be sure to thaw them first.
  • 1 tablespoon lemon juice The acidity brightens the berries!
  • 1.5 tablespoons sugar For sweetening the berries.
  • 2 1/4 cups all-purpose flour For best results, use a high-quality brand like King Arthur Flour.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon This adds a lovely warmth to the cookies.
  • 1/2 cup unsalted butter, softened to room temperature I recommend using European-style butter for its high fat content.
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature To ensure even mixing.
  • 2 teaspoons vanilla essence
For the Cream Cheese Frosting
  • 4 ounces cream cheese, softened This will be used for your frosting.
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Dice the strawberries into 1/4-inch pieces, and toss with lemon juice and 1.5 tablespoons of sugar. Let them sit for about 10 minutes to release their juices.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla essence until fully combined and smooth.
  6. Gradually mix in the dry ingredients until just combined, being careful not to over-mix.
  7. Gently fold in the strawberry mixture until evenly distributed throughout the dough.
  8. Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 18 to 20 minutes, until the edges are set and lightly golden.
  10. Cool the cookies on the tray for about 5 minutes before transferring them to a wire rack to cool completely.
  11. In a bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
  12. Once the cookies are completely cooled, spread a small dollop of cream cheese frosting on each one.

Notes

Keep your cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Consider chilling the dough for better results and to prevent spreading during baking.