Ingredients
Method
- Whisk your cream cheese, powdered sugar, and vanilla extract together until completely smooth and well incorporated.
- Line a small baking sheet with parchment paper. Scoop out 1 1/2 tsp of the cream cheese mixture and place on your prepared baking sheet. Place your baking sheet in the freezer.
Cookies:
- Line a large baking sheet with parchment paper, set aside.
- In a medium bowl whisk together your flour, salt, and baking soda. Set aside.
- In a large bowl, using an electric hand mixer or stand mixer, beat your butter and sugars until fluffy. Mix in your eggs and vanilla extract.
- Mix in your flour mix until well incorporated.
- Fold in your chopped strawberries.
- Place heaping tablespoons of cookie dough on to your prepared baking sheet. Press the back of your teaspoon slightly into the top of half of your dough balls to create an indent for the cream cheese.
- Remove the cream cheese filling from the freezer and place one into each indent of your cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal.
- Refrigerate your prepared cookie dough balls. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. About 10 minutes.
- Bake your strawberry cookies in the preheated oven for 15-17 minutes, or until the edges are slightly golden brown and the tops are set. Allow to cool on the baking sheet for 10-15 minutes, transfer to a cooling rack to cool completely and enjoy!