Ingredients
Cooking spray
3/4 c. chopped strawberries
1 tbsp. lemon juice
1/2 c. plus 1 tbsp. granulated sugar
2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. butter, softened
1/4 c. packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
4 tbsp. cream cheese, softened
3 tbsp. powdered sugar
Zest of 1 lemon
Preparation
Step 1Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray. Step 2Make cookie dough: In a small bowl, stir strawberries, lemon juice, and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain. Step 3In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined. Step 4Using a wooden spoon, very gently fold in strawberries. Set aside.Step 5Make filling: Line a large plate or baking sheet with parchment paper. In a medium bowl, combine cream cheese, powdered sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ teaspoons each) and place on prepared baking sheet. Step 6Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles on the baking sheet. Place cream cheese filling on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls.Step 7Arrange stuffed cookie dough balls 2" apart on baking sheets and bake until cookies are set and just golden around edges, about 18 minutes.
We optimized this recipe for time, but if you have more time on your hands to spare, one way to make the assembly easier to handle is to chill your filling and your dough. After scooping the filling out in step 5, transfer them into the freezer and let harden for at least 30 minutes until they’re set in their shape. Likewise, in step 6, refrigerate your scooped dough until it’s a little more set before pressing them down into pancakes. If you find yourself snowballing cookie dough on your hands, give your hands a rinse and shake off excess water before returning to shape the rest. Having slightly dampened hands—not dripping wet, a drop or two on the palms—will help the dough release much more cleanly from your warm hands. Do you have more tips for us? Drop ’em in the comments below! If you’re in need of more sweets, we’ve got more cookies, homemade pies, and layer cakes ready for you!
