Name: Soft and Chewy Strawberry Cookies with a Secret
Prep time: 25 min
Cook time: 18 min
Total time: 45 min
Ingredients: ¾ cup fresh strawberries, chopped; 1 tablespoon lemon juice; ½ cup plus 1 tablespoon granulated white sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup butter, softened to room temperature; ¼ cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 4 tablespoons cream cheese, softened to room temperature; 3 tablespoons powdered sugar; zest of 1 lemon

Jump to Recipe Print Recipe

Thick, soft and moist Strawberry Cookies with a Secret. Kids and adults alike will just love these, as they are amazingly chewy and refreshingly delicious.

The process of making these cookies is very easy but a bit messy …. well, a lot messy, but it is totally worth it. 🙂

Start of by chopping the strawberries. Then place them in a small bowl and sprinkle with 1 tablespoon of white granulated sugar and lemon juice. Allow to stand for about 10-15 minutes. They will produce quite a bit of juice. Drain the juice as you will not need it.

While the strawberries are soaking prepare the cookie dough.

In a medium bowl combine flour, baking powder and salt. Mix well.In a large bowl using a hand mixer beat together the softened butter, ½ cup of white sugar and brown sugar until light and fluffy. About 2-3 minutes. Add the egg and vanilla extract. Mix until just combined.

Very gently, using a wooden spoon, fold in the strawberries. Set aside.

Prepare the cream cheese filling: In a medium bowl combine softened cream cheese, powdered sugar and lemon zest, until just combined. Set aside.

Here comes the messy part. 🙂

Using a cookie scoop or a large tablespoon, scoop 24 heaping tablespoons of cookie dough onto the prepared baking sheets. Flatten into pancake like circles.

Place 1-2 teaspoons of cream cheese filling in the middle of 12 cookie dough pancakes.

Carefully place the remaining 12 dough circles on top of the filling and gently pinch the edges together.

Gently roll into balls.

Bake the prepared cookie balls for about 18 minutes, or until the cookies just start to get a golden brown color around the edges.

Once baked, allow to cool on the baking sheet for about 20 minutes, before transferring to a wire rack to cool completely.

Enjoy!

If you cooked and liked this recipe, please leave a comment and give it a rating. It is really important for us to know your opinion 🙂 Thank you!

Print Recipe

Soft and Chewy Strawberry Cookies with a Secret

Cream cheese filled strawberry cookies, will be the summer hit with kids and adults alike.

Prep Time25

Cook Time18

Total Time45

Course: Dessert

Cuisine: American

Keyword: Cookies, Cream Cheese, Strawberries

Servings: 12 cookies

Calories: 216kcal

Author: ChiefElf

Ingredients

For the strawberry cookies:

¾ cup fresh strawberries, chopped
1 tablespoon lemon juice
½ cup plus 1 tablespoon granulated white sugar
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter, softened to room temperature
¼ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract

For the cream cheese filling:

4 tablespoons cream cheese, softened to room temperature
3 tablespoons powdered sugar
zest of 1 lemon

Instructions

Prepare the strawberry cookie dough:

Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone cookie mats.
In a small bowl combine chopped strawberries, lemon juice and 1 tablespoon of granulated white sugar.
Allow to stay for 10 – 15 minutes. Then drain the juice.
In a medium bowl combine flour, baking powder and salt. Mix well.
In a large bowl using a hand mixer beat together the softened butter, ½ cup of white sugar and brown sugar until light and fluffy. About 2-3 minutes. Add the egg and vanilla extract. Mix until just combined.
Very gently, using a wooden spoon, fold in the strawberries. Set aside.
In a medium bowl combine softened cream cheese, powdered sugar and lemon zest, until just combined. Set aside.
Using a cookie scoop or a large tablespoon, scoop 24 heaping tablespoons of cookie dough onto the prepared baking sheets. Flatten into pancake like circles.
Place 1-2 teaspoons of cream cheese filling in the middle of 12 cookie dough pancakes. Carefully place the remaining 12 dough circles on top of the filling and gently pinch the edges together. Gently roll into balls.
Bake the prepared cookie balls for about 18 minutes, or until the cookies just start to get a golden brown color around the edges.
Once baked, allow to cool on the baking sheet for about 20 minutes, before transferring to a wire rack to cool completely.
Enjoy!