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Strawberry Shortcake Cookies

Delightful cookies that capture the essence of strawberry shortcake with chewy texture, bursts of fresh strawberries, and creamy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Strawberry Mixture
  • 3/4 cup strawberries, finely diced Fresh is best, but frozen can work too if thawed and drained.
  • 1 tablespoon lemon juice Adds a bright freshness.
  • 1.5 tablespoons sugar To macerate the strawberries.
For the Cookie Dough
  • 2 1/4 cups flour Use all-purpose for the best texture.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Always balance your sweetness with salt.
  • 1/4 teaspoon ground cinnamon Optional, but recommended for warmth.
  • 1/2 cup butter, softened to room temperature Use unsalted butter for salt control.
  • 1/2 cup sugar, granulated To create the perfect cookie texture.
  • 1/4 cup brown sugar For that lovely depth.
  • 1 each egg, at room temperature Helps the ingredients blend smoothly.
  • 2 teaspoons vanilla essence Always use pure vanilla if possible.
For the Frosting
  • 4 ounces cream cheese, softened For that rich frosting.
  • 2 tablespoons powdered sugar For sweetening the frosting.

Method
 

Preparation
  1. Dice the strawberries into small 1/4-inch pieces and place them in a bowl. Combine with 1 tablespoon of lemon juice and 1.5 tablespoons of sugar. Let them sit for about 10 minutes to macerate, then drain excess liquid.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  5. Add in the egg and vanilla essence to the butter mixture and mix until smooth and creamy.
  6. Gradually stir in the dry ingredients until just combined. Gently fold in the diced strawberries.
  7. Using a cookie scoop or spoon, portion the dough onto the lined baking sheet, spacing the cookies about 2 inches apart.
Baking
  1. Bake in your preheated oven for 18 to 20 minutes, or until the edges are set and lightly golden.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Frosting
  1. Beat the softened cream cheese and powdered sugar together until smooth. Spread the cream cheese frosting onto the cooled cookies.

Notes

For storage, keep cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to a month. You can make the cookie dough ahead of time and refrigerate for up to 24 hours before baking.