Description

These Strawberry Cream Cheese Stuffed Cookies are the ultimate treat for strawberry lovers! Soft, buttery cookies are packed with fresh strawberries and a hint of vanilla, then stuffed with a luscious cream cheese filling that melts in your mouth. The perfect balance of sweet and tangy, these cookies are great for Valentine’s Day, springtime gatherings, or any occasion that calls for something extra special.

Ingredients

Scale

For the Cream Cheese Filling:

6 ounces cream cheese, softened
⅓ cup powdered sugar
½ teaspoon strawberry extract

For the Strawberry Cookie Dough:

3 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks) salted sweet cream butter, softened
⅔ cup granulated sugar
⅓ cup light brown sugar, packed
1½ teaspoons pure vanilla extract
½ teaspoon strawberry extract
1 large egg + 1 egg white, room temperature
1 cup fresh strawberries, capped, cored, and finely chopped
1 tablespoon all-purpose flour

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Instructions

In a bowl, beat the cream cheese, powdered sugar, and strawberry extract until smooth. Chill while making the cookie dough.
In another bowl, whisk together the flour, baking powder, and baking soda.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
Mix in the vanilla extract, strawberry extract, egg, and egg white until combined.
Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the dough.
Scoop out portions of dough, flatten slightly, and place a small dollop of the cream cheese filling in the center.
Wrap the dough around the filling, sealing the edges completely.
Chill the stuffed cookie dough for at least 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Bake for 12-14 minutes until the cookies are set and lightly golden around the edges.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container in the refrigerator for up to 4 days.
Let cookies sit at room temperature for 10 minutes before serving for the best texture.
Freeze unbaked dough balls for up to 2 months and bake directly from frozen, adding 2-3 minutes to the baking time.
If using frozen strawberries, thaw and drain excess liquid before adding to the dough.