These cookies are perfect for spring and summer gatherings, or any time you crave a sweet treat with fresh fruit flavours. With a creamy, tangy cream cheese and lemon zest filling and tender cookie dough infused with macerated strawberries, every bite is a burst of freshness and sweetness.
Ingredients:
For the filling:
- 4 tablespoons softened cream cheese
- 3 tablespoons icing sugar
- Peel of 1 lemon
For the cookies:
- Cooking spray
- 3/4 c. chopped strawberries
- 1 tbsp lemon juice
- 1/2 c. plus 1 tbsp. granulated sugar
- 2tbsp all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 c. butter, softened
- 1/4 c. packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tbsp. sparkling sugar (optional)
Method:
In a small bowl, combine the softened cream cheese, icing sugar and lemon zest. Stir until smooth and set aside.
In a small bowl, combine the chopped strawberries, lemon juice and 1 tablespoon of the granulated sugar. Stir to combine and leave to macerate for 10-15 minutes.
Preheat the oven to 190°C (375°F). Lightly spray a baking sheet with cooking spray or line with greaseproof paper.
In a medium bowl, whisk together the flour, baking powder and kosher salt.
In a large bowl, beat together the softened butter, the remaining 1/2 cup granulated sugar and the light brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet, beating until just combined.
Gently fold the soaked strawberries, including any juices, into the mixture.
Using a tablespoon or cookie scoop, scoop a rounded tablespoon of the mixture onto the prepared baking tray.
Make a small indentation in the centre of each ball of dough and spoon a small amount of cream cheese filling into it.
Gently press another small amount of dough on top to cover the filling, pressing lightly to seal the edges.
Sprinkle the tops of the cookies with powdered sugar if desired.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centres have set.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
