What a great way to use up all those perfectly ripe summer strawberries! These homemade Strawberry Sandwich Cookies are filled with lemony cream cheese and chunks of fresh strawberry baked into the cookie dough. It’s delightfully refreshing!
- I use a 1 or 2 tablespoon cookie scoop. If using a larger scoop for a bigger cookie, decrease the amount of fresh strawberries in the batter; otherwise, the cookie will be soggy and not crispy like the smaller ones.
- No time to bring the egg to room temperature? You can place it in a warm (not hot) bowl of water for a few minutes.
- For a cool summer treat, freeze the sandwich cookies until well chilled.
- These can also be made with blueberries or blackberries; use your favorite summer berry or bake a triple-berry version. Another easy twist is to substitute homemade orange curd.
Sandwich cookies filled with cream cheese should be stored carefully to maintain their freshness and prevent spoilage. Here’s how to store them properly:
- Refrigeration: Since the filling contains cream cheese, storing the cookies in an airtight container in the refrigerator is best. This helps to prevent the cream cheese from spoiling. If you have multiple layers of cookies, place a sheet of parchment paper between the layers to prevent them from sticking together.
- Storage Time: For optimal freshness, the cookies should be consumed within 2-3 days. If you need to store them longer, consider freezing them.
- Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe airtight container or a zip-top freezer bag. They can be stored in the freezer for 1-2 months. When ready to eat, thaw the cookies in the refrigerator overnight.
Strawberry Sandwich Cookies
Crispy cookie with a velvety smooth cream chese filling. A perfect summer cookie!
Yield: 12 sandwich cookies
Calories Per Cookie: 266
Equipment
- 1 piping bag
Ingredients
Cookie Dough
- ½ cup unsalted butter softened, room temperature
- ½ cup granulated white sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour Use the spoon and level method
- ½ tsp baking soda
- ½ tsp baking powder
- ⅛ tsp salt
- ½ cup strawberries chopped
Cream Cheese filling
- 8 ounces cream cheese softened, room temperature
- ¼ cup unsalted butter softened, room temperature
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon zest of one lemon
Instructions
- Preheat the oven to 350° F.
- Meanwhile combine butter and both sugars in the bowl of a stand mixer, beat on high speed until light and fluffy
- Add the egg and vanilla, beat until combined
- Add flour, baking powder, baking soda and salt.Mix until just combined.
- Gently fold in chopped strawberries.
- Cover bowl with plastic wrap and chill for at least 1 hour.
- Remove the dough from the refrigeration and use a cookie scoop. to evenly divide the dough.
- Place on a parchment lined baking sheet. The cookies will spread so leave about an 1.5 inch between each cookie.
- Bake for 15-18 or minutes until golden brown. Check them around the halfway through baking and rotate the pan in the oven.
- When done, remove from oven and let cool completely before filling.
- Cream Cheese filling
- In a medium bowl combine the cream cheese, lemon zest, lemon juice and granulated sugar in a bowl. Use a hand mixer on medium speed to mis thoroughly until smooth.
- Add the cream cheese filing to a piping bag and pipe onto the cookies.
Notes
Recipe Notes
- I use a 1 or 2 tablespoon cookie scooper. If using a larger scoop for a bigger cookie, decrease the amount of fresh strawberries in the batter; otherwise, the cookie will be soggy and not crispy like the smaller ones.
- No time to bring the egg to room temperature? You can place it in a warm (not hot) bowl of water for a few minutes.
- For a cool summer treat, freeze the sandwich cookies until well chilled.
- These can also be made with blueberries or blackberries; use your favorite summer berry or bake a triple-berry version.
Storing Cookies
Sandwich cookies filled with cream cheese should be stored carefully to maintain their freshness and prevent spoilage. Here’s how to store them properly:- Refrigeration: Since the filling contains cream cheese, storing the cookies in an airtight container in the refrigerator is best. This helps to prevent the cream cheese from spoiling. If you have multiple layers of cookies, place a sheet of parchment paper between the layers to prevent them from sticking together.
- Storage Time: The cookies should be consumed within 2-3 days for optimal freshness. If you need to store them for a longer period, consider freezing them.
- Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe airtight container or a zip-top freezer bag. They can be stored in the freezer for up to 1-2 months. When ready to eat, thaw the cookies in the refrigerator overnight.
Nutrition
Serving: 1sandwich | Calories: 266kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 156mg | Fiber: 1g | Sugar: 18g
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