Nothing screams "summer cookies" like these simple, fluffy and fresh strawberry cookies. Keep them light or add a cream cheese filling to take them to the next level. Inspired by Delish and Sally's Baking Addiction!
3medium strawberrieschopped (~½ cup of chopped strawberries)
1tbspfresh lemon juice
2cupsall purpose flour
½cupbuttersoftened at room temperature
¼cupbrown sugarlightly packed
Optional Cream Cheese Filling
Chop up the strawberries finely and then add the lemon juice and sugar to them and stir well. Cover and soak them for 10 minutes. After 10 minutes, strain and set aside
Prep Filling (Optional)
Note: This is only if you decide to go the filling route but this is totally optional - the main recipe does not include filling.
Cream together about 4 oz of cream cheese with 2 tablespoons of powdered sugar (and strained strawberry juice). Line a baking sheet or plate (that can fit in your freezer) with some parchment paper. Scoop 1 teaspoon of this filling onto the sheet - repeat so you have 12 tiny cream cheese "balls". Throw this in the freezer for while you make the dough
Preheat the oven to 350F.
Sift the baking powder and salt in with the all purpose flour. In a mixing bowl, cream the butter with the two sugars - the consistency should be pliable and soft (I typically use the paddle attachment in my stand mixer, but you can also use a hand mixer or cream by hand - see recipe notes for doing this by hand)
Add the egg and vanilla extract to this mixture. Then, slowly add the flour mixture and mix until it's a smooth dough
Strain the strawberries one more time and then add to the dough - fold gently taking care not to mash up the strawberries (if you want an extra fruity taste, you can add up to ¾ cup)
Bake Cookies (No Filling Version)
Line a baking sheet with parchment paper or a silicon mat. Just scoop out roughly a 1.5 tablespoons of dough and roll into a smooth ball and place them on the baking sheet. Note: Make sure to leave 1-2" between each ball to ensure that they have space to spread!
Bake at 350F for 20 minutes - the cookie will look and feel "soft and fluffy" but it should be done (check the bottom to see if it's harder and browned as an additional check)
Bake Cookies (With Filling!)
Note: Again, this is an optional step - skip if you're just making the regular cookies! This WILL get a tad bit messy (more stuff on your hands, but the end result is totally worth it!)
Line a baking sheet with parchment paper or a silicon mat
Remove the cream cheese balls from the freezer.
Scoop roughly 1.5 tablespoons of dough, roll into a ball, and flatten into a "small pancake" on the palm of your hand. Place a cream cheese ball at the center and crimp the edges so it reforms into a rough ball. Smooth it out into a ball like shape to the best extent possible and place on the baking sheet - repeat with the rest of the dough until you have 12 cookies
Bake at 350F for about 20-22 minutes and check the bottom to see if it's browned and a bit harder (the rest of the cookie will be fluffy) - enjoy the deliciousness!
This recipe is a bit messier than most cookies because the strawberries are sticky. If you want the basic cookie without filling, use a cookie scoop, and you're set!
This recipe needs room temperature butter - so try to take the butter out about 30 minutes before you need to use it if possible!
If you're creaming the sugar and butter by hand, first use a wooden spoon to really break up the room temperature butter and sugar and get them mixed roughly together - then use a fork to really "fluff" them up the same way you fluff rice. This will take 2 to 5 minutes so get ready for action!
Every person's oven is a bit different, so I suggest starting to check around the 18 minute mark to make sure it doesn't over bake!
Nutritional information provided for the basic cookie without filling!