Strawberry Shortcake Cookies (Print Version)

# Ingredients:

01 - Unsalted butter: 1 cup, softened, for a rich and soft cookie texture.
02 - Granulated sugar: 1 cup, to add sweetness.
03 - Brown sugar: 1/2 cup, packed, for a hint of caramel flavor and extra chewiness.
04 - Eggs: 2 large, for structure and moisture.
05 - Vanilla extract: 1 tsp, to enhance flavor.
06 - All-purpose flour: 2 1/2 cups, for structure.
07 - Baking soda: 1 tsp, for leavening.
08 - Baking powder: 1/2 tsp, to help the cookies rise.
09 - Salt: 1/2 tsp, to balance sweetness.
10 - White chocolate chips: 1 cup, for added sweetness and creamy texture.
11 - Crushed freeze-dried strawberries: 1 cup, or fresh strawberries, diced, for fruity flavor.
12 - Cream cheese: 8 oz, softened, for a creamy filling.
13 - Powdered sugar: 1/2 cup, to sweeten the filling.
14 - Vanilla extract: 1 tsp, for flavor depth.
15 - Milk: 1 tbsp (optional), for consistency if needed.

# Instructions:

01 - In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add a small amount of milk if needed to reach a spreadable consistency. Set aside.
02 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and crushed freeze-dried strawberries.
03 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of cookie dough, flatten it in your palm, and place 1 tablespoon of the cream cheese filling in the center. Fold the dough around the filling to enclose it fully, then roll it into a ball. Place each stuffed cookie ball on the baking sheet, spacing them about 2 inches apart.
04 - Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
05 - Enjoy these stuffed strawberry shortcake cookies warm or at room temperature for a delightful, fruity treat perfect for any occasion!.

# Notes:

01 - These cookies are inspired by strawberry shortcake, featuring a creamy cheesecake filling and a sweet strawberry flavor.
02 - For best texture, let the cookies cool slightly to allow the centers to set before enjoying.
03 - Freeze-dried strawberries provide a concentrated strawberry flavor without extra moisture, making them ideal for this recipe.

Back