Strawberry Shortcake Cookies Put Store-Bought Sugar Cookies To Shame

Strawberry Shortcake Cookies 

Smoothly mix cream cheese, powdered sugar, and lemon zest in a medium bowl.


4 tbsp.cream cheese, softened 3 tbsp.powdered sugar Zest of 1 lemon Cooking spray 3/4 c.chopped strawberries 1 tbsp.lemon juice 1/2 1 tbsp. granulated sugar 2 c.all-purpose flour


1/2 tsp.baking powder 1/4 salt 1/2 c.butter, softened 1/4 c.packed light brown sugar 1large egg 1 tsp.pure vanilla extract 1 tbsp.sparkling sugar

Step 1

Turn the oven on to 350°. Grease two big baking sheets with cooking spray and line them with parchment paper.

Step 2

Strawberries, lemon juice, and 1 tablespoon of granulated sugar should all be blended in a small bowl. After ten minutes of sitting, drain.

Step 3

Using a hand mixer, beat butter, brown sugar, and the remaining ½ cup sugar in a large bowl until frothy and light.

Step 4

Scoop generous teaspoons of dough (about 24 balls) with a medium cookie scoop, then flatten into pancake-like circles on the baking sheet.

Step 5

Cover the twelve pieces of dough with frozen balls of cream cheese filling. Press the edges of the remaining dough together and place it over the filling. Form lightly into balls.