stuffed strawberry shortcake cookies

These cookies are creamy on the inside, absolutely delicious, and so much fun to make! My Stuffed Strawberry Shortcake Cookies are inspired by the charming board books written by Jennifer Moorman: You Are Berry Special and Strawberry’s Sweet Surprise.

Yields: 12–14 large stuffed cookies

Prep time: 30 min (plus chilling)

Bake time: 12–14 min

Total time: ~1.5 hrs

Cookie Dough (Shortcake-style base)

• 1 cup (226g) unsalted butter, softened

• ¾ cup granulated sugar

• ½ cup brown sugar (light or dark)

• 2 large eggs

• 2 tsp vanilla extract

• 2 ⅔ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup freeze-dried strawberries, crushed

• ½ cup white chocolate chips

Creamy Strawberry “Stuffing” Filling

• 4 oz cream cheese, softened

• 2 tbsp powdered sugar

• 2 tbsp strawberry jam or strawberry purée

• ¼ tsp vanilla extract

• Optional: pinch of salt to balance sweetness

Instructions

1. Make the Filling (First! Needs to chill):

• Beat cream cheese, powdered sugar, jam/purée, and vanilla until smooth.

• Scoop into 12–14 small dollops (about 1–1.5 tsp each) onto a parchment-lined plate.

• Freeze for at least 30 minutes until firm.

2. Make the Cookie Dough:

• In a large bowl, cream butter and both sugars until light and fluffy.

• Add eggs one at a time, then vanilla. Mix until smooth.

• In a separate bowl, whisk together flour, baking soda, and salt.

• Gradually add dry ingredients to wet until just combined.

• Fold in crushed freeze-dried strawberries and white chocolate chips (if using).

• Chill the dough for 30 minutes for easier handling.

3. Assemble the Stuffed Cookies:

• Scoop about 2 tbsp of dough and flatten into a disk in your hand.

• Place one frozen cream cheese/strawberry filling dollop in the center.

• Top with another small scoop of dough (1 tbsp), and seal the edges well.

• Roll gently into a ball and place on a lined baking sheet.

• Repeat with remaining dough and filling. Leave space between cookies (they spread!).

4. Bake:

• Preheat oven to 350°F (175°C).

• Bake cookies for 12–14 minutes, or until edges are just golden but centers still look soft.

• Cool on baking sheet 10 minutes, then transfer to a rack to cool fully (stuffed centers will firm up slightly as they cool).

 Notes:

• Decorate: Drizzle with white chocolate.

• Optional: Add crushed shortbread cookie bits to the dough for extra shortcake “crunch.”