Ingredients

The following ingredients have 4 Servings
  • 1 cup strawberries (chopped)
  • 1 Tbsp lemon juice
  • 1 Tbsp granulated white sugar
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter (softened, 1 stick)
  • 1/2 cup granulated white sugar
  • 1/4 cup brown sugar (packed)
  • 1 egg (large)
  • 1 tsp vanilla extract
  • 1/4 cup cream cheese (softened)
  • 3 Tbsp powdered sugar
  • zest from 1 lemon

Instruction

  • Preheat oven to 350°. Line two large rimless baking sheets with parchment paper and spray with cooking spray.
  • Prepare strawberries by mixing them with lemon juice and 1 tablespoon granulated sugar. Allow the mixture to sit for ten minutes, then drain off the liquid.
  • In a medium-sized bowl, combine the flour, baking powder, salt and whisk together to combine.
  • In a large bowl, beat butter, ½ cup sugar and brown sugar for three to five minutes, or until light and fluffy.
  • Beat in egg until combined. Add vanilla extract. Add in flour mixture until combined, without over-mixing the dough.
  • Gently fold strawberries into the cookie dough. A wooden spoon is recommended for this.
  • Line another one or two baking sheet(s) with parchment paper and spray with cooking spray.
  • Combine cream cheese, powdered sugar and lemon zest in medium bowl. Scoop into 12 small balls about the size of a teaspoon, and place onto baking sheet.
  • Scoop 24 medium-sized balls of dough using a cookie scoop, about the size of a tablespoon, and then flatten onto the same – or a separate (optional) baking sheet.
  • Using a lightly greased small spatula, lift the cream cheese balls one by one and place them on top of 12 of the dough circles.
  • Place the remaining 12 dough circles on top of the cream cheese balls and cookie dough, forming a “sandwich”, carefully pinching the edges together.
  • Carefully squeeze each “sandwich” around its outer edge, to form it into a ball shape.
  • Place cookie dough balls at least two inches apart on original prepared baking sheet(s) and bake for 15 – 18 minutes, or until edges just start to turn golden. Do not overbake.
  • Remove from oven and carefully transfer to wire cooling rack to cool for ten minutes.