Strawberry Lemonade Cream Cheese Cookies
These soft & chewy Strawberry Lemonade Cream Cheese Cookies are the perfect spring or summer treat that is filled with a deliciously rich cream cheese filling!
Servings: 12
Calories: 232kcal
Ingredients
For the cookies
- 1 cup strawberries chopped small
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter softened (1 stick)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large eggs
- 1 tsp vanilla extract
For the filling
- ¼ cup cream cheese softened
- 3 tbsp powdered sugar
- Zest from 1 lemon
Instructions
Prep:
- Preheat oven to 350°. Line two large rimless baking sheets with parchment paper and spray with cooking spray.
Cookie Dough:
- Prepare strawberries by mixing them with lemon juice and 1 tablespoon granulated sugar. Allow the mixture to sit for ten minutes, then drain off the liquid.
- In a medium-sized bowl, combine the flour, baking powder, salt and whisk together to combine.
- In a large bowl, beat butter, ½ cup sugar and brown sugar for three to five minutes, or until light and fluffy.
- Beat in egg until combined. Add vanilla extract.
- Add in flour mixture until combined, without over-mixing the dough.
- Gently fold strawberries into the cookie dough. A wooden spoon is recommended for this.
Filling & Stuffing the Dough:
- Line another one or two baking sheet(s) with parchment paper and spray with cooking spray.
- Combine cream cheese, powdered sugar and lemon zest in medium bowl.
- Scoop into 12 small balls about the size of a teaspoon, and place onto baking sheet.
- For this next step, it may help to use a small ice cream scoop or a medium cookie scoop if you have one.
- Scoop 24 medium-sized balls of dough, about the size of a tablespoon, and then flatten onto the same – or a separate (optional) baking sheet.
- Using a lightly greased small metal (if possible) spatula, lift the cream cheese balls one by one and place them on top of 12 of the dough circles.
- Place the remaining 12 dough circles on top of the cream cheese balls and cookie dough, forming a “sandwich”, carefully pinching the edges together.
- Carefully squeeze each “sandwich” around its outer edge, to form it into a ball shape.
Baking the Cookies:
- Place cookie dough balls at least two inches apart on original prepared baking sheet(s) and bake for 15 – 18 minutes, or until edges just start to turn golden. Do not overbake.
- Remove from oven and carefully transfer to wire cooling rack to cool for ten minutes. Serve immediately.
Nutrition
Calories: 232kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 139mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg