Description
Delicate strawberry cookies sandwiched with a creamy, tangy cream cheese filling. These delightful treats are bursting with fresh strawberry flavor and are perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, finely crushed (about 1.5 oz bag)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream (to adjust consistency)
- Pinch of salt
- Extra crushed freeze-dried strawberries
- White chocolate chips, melted and drizzled
Instructions
- Cream the Butter and Sugars: In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Incorporate Crushed Freeze-Dried Strawberries: Gently fold in the crushed freeze-dried strawberries until evenly distributed.
- Chill the Dough: Cover and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Arrange Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cream the Cream Cheese and Butter: In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl frequently.
- Add Vanilla Extract and Milk/Cream: Stir in the vanilla extract and then add the milk or heavy cream, one tablespoon at a time, until the filling reaches your desired consistency.
- Add a Pinch of Salt: Add a pinch of salt to balance the sweetness.
- Chill the Filling (Optional): If the filling is too soft, chill it in the refrigerator for 15-20 minutes to firm it up.
- Pair the Cookies: Once the cookies are completely cooled, pair them up by size and shape.
- Spread the Filling: Spread a generous amount of cream cheese filling onto the flat side of one cookie.
- Top with Another Cookie: Top with the flat side of another cookie, gently pressing down to sandwich the filling in between.
- Garnish (Optional): Roll the edges of the assembled cookies in extra crushed freeze-dried strawberries or drizzle with melted white chocolate.
- Chill (Optional): Chill the assembled cookies in the refrigerator for at least 30 minutes before serving.
Notes
- Use room temperature butter and cream cheese for best results.
- Don’t overmix the cookie dough.
- Chilling the dough prevents excessive spreading.
- Adjust sweetness of filling to taste.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Variations: Experiment with different extracts, add-ins (nuts, chocolate chips), or use other freeze-dried fruits. You can also use buttercream frosting instead of cream cheese filling.
- Prep Time: 30 minutes
- Cook Time: 11 minutes