Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are soft, pretty in pink, and sandwiched with a creamy strawberry filling. A delightful treat perfect for any occasion.
Equipment
- stand mixer
- piping bag
Ingredients
For the Cookies
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Freeze-Dried Strawberries (crushed into powder)
- 1/3 cup White Chocolate Chips
For the Cream Filling
- 4 oz Cream Cheese (softened)
- 1/4 cup Unsalted Butter (softened)
- 1 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Freeze-Dried Strawberry Powder
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until combined. Stir in the crushed freeze-dried strawberry powder. Add the dry ingredients and mix on low until just combined. Fold in the white chocolate chips. The dough will be a lovely pale pink.
- Scoop the dough into 2-tablespoon balls and place on parchment-lined baking sheets, about 2 inches apart. Refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are set but the centers still look slightly soft. Let cool completely on the baking sheet.
- Make the cream filling by beating the cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and freeze-dried strawberry powder. Beat on medium-high until light and fluffy, about 2 minutes.
- Pipe or spread a generous amount of the strawberry cream filling on the flat side of one cookie, then sandwich with another cookie. Repeat with all cookies. Refrigerate for 20 minutes to set the filling before serving.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 52gProtein: 4gFat: 22g