These delicious Strawberry Shortcake Cookies are tricky to bake, but are you up for the challenge? Trust me, it’s worth the trial and errors you will go through! Here’s the recipe:
Prep Time 20mins Total Time 45mins Makes a dozen
- 2 cups all-purpose flour
- ¾ cup + 1 tbsp Leaner Creamer Coconut Sugar
- ½ tsp baking powder
- ¾ cup chopped strawberries
- 1 tbsp lemon juice
- ¼ tsp salt
- ½ cup coconut oil
- 1 egg
- 1 tsp vanilla extract
- 4 tbsp cream cheese, softened
- 3 tbsp powdered sugar
- zest of 1 lemon
1 Preheat oven to 350°F. Line two large baking sheets with parchment paper and grease with coconut oil.
2 Make Cookie Dough: In a small bowl, stir strawberries, lemon juice, and 1 tbsp LC Coconut Sugar until combined. Let it sit for 10 minutes, then drain.
3 In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer beat the coconut oil and ¾ cup of LC Coconut Sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
4 Using a wooden spoon, very gently fold in strawberries and set aside.
5 Make 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 and place them on the prepared baking sheet.
6 Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles on the baking sheet. Place the cream cheese filling on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together, then roll gently into balls.
7 Arrange stuffed cookie dough balls 2” apart on baking sheets and bake until cookies are set and just golden around edges, about 18 minutes.