Strawberry Lemonade Cream Cheese Cookies
Strawberry Lemonade Cream Cheese Cookies are packed with the sweet and tangy refreshing flavors of ripe strawberries, zesty lemons, and creamy cream cheese. With a soft and chewy texture that melts in your mouth, these cookies are a perfect sweet treat for any occasion.
‘Light and refreshing’ is a good term for this time of year. Whether it be the weather, a cooling beverage, or as I’m about to prove – your next sweet treat!
This cookie recipe joins our favourites for this time of year, Glazed Lemon Cookies and our Strawberry Cake Mix Cookies Recipe which is one of the best cake mix cookie recipes ever.
These homemade Strawberry Lemonade Cookies Recipe from scratch combines that hint of sweet strawberry flavor with zest and tart lemon. What a perfect combination!
For another strawberry dessert recipe, this Homemade Strawberry Shortcake Ice Cream Cake is a hit with adults and kids alike.
💗 Why You’ll Love This Recipe
- Total Time: 48 Minutes
- Makes: 12 Cookies
🛒 Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
📌 Tips and Variations
👩🏼🍳 How to Make Strawberry Lemonade Cookies:
STEP 1 – Preheat oven to 350° and line two large baking sheets with parchment paper. Then spray paper with cooking spray. Prepare the strawberries by mixing them with lemon juice and 1 tablespoon granulated sugar. Allow the mixture to sit for ten minutes, then drain off the liquid.
STEP 2 – In a medium-sized bowl combine the all purpose flour, baking powder, salt. Whisk together to combine.
STEP 3 – In a large bowl using a hand mixer: beat butter, ½ cup sugar and the brown sugar for three to five minutes, or until light and fluffy. Beat in the egg until combined.
STEP 4 – Add vanilla extract and then the flour mixture. Mix until combined, without over-mixing the dough. Gently fold strawberries into the cookie dough using a wooden spoon.
STEP 5 – Place some parchment paper on the counter near you. In a medium bowl combine the cream cheese, powdered sugar and lemon zest. Scoop into 12 small balls about the size of a teaspoon, and place onto parchment paper.
STEP 6 – Separate the cookie dough in half. Take one half and using a small ice cream scoop or spoon, make 12 sections/balls about the size of a tablespoon. Flatten each into circles onto the parchment paper lined cookie sheet. The bottom of a glass works well for this. Ensure each one is at least 2″ apart.
STEP 7 – Using a lightly greased small metal (if possible) spatula, lift the cream cheese balls one by one and place them on top of 12 of the dough circles. Make 12 More circles out of the remaining dough and make a sandwich of sorts with your cookies.
STEP 8 – Bake these strawberry cookies for 15-18 minutes. Of course every oven is different, so keep on eye on them. They are done when the cookies just start to turn golden brown on the sides. Do not over-bake! Place on a wire rack to cool and enjoy.
Once you have the hang of it, you won’t need to make 24 flattened dough pieces to surround the cream cheese middle. Simply have two formed dough balls in each hand, and form around a cream cheese ball.
💭 Storage
Since these easy strawberry cheesecake cookies have a cream cheese filling, store cooked cookies in the refrigerator, and in an air-tight container.
They can be kept cold for one week, yet I doubt they will last that long.
❄️ Freezing Instructions
You can freeze these cookies once the dough balls are made, and before baking.
Flash freeze the balls on a cookie sheet and once hard, place them in freezer bags or in an airtight container. To bake after freezing, thaw to room temperature and continue on to baking.
🔍 Recipe FAQ
While some say you don’t have to put cream cheese cookies in the fridge, I like to opt on the safe side and refrigerate them if not enjoyed within a few hours.
These cookies will last up to a week in the fridge when properly stored.
📖 More Strawberry Recipes
If you’ve tried this Strawberry Lemonade Cookies or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Strawberry Lemonade Cream Cheese Cookies
Ingredients
For the cookies
- 1 cup strawberries (chopped small)
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ teaspoon salt
- ½ cup butter (softened (1 stick))
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
For the filling
- ¼ cup cream cheese (softened)
- 3 tbsp icing sugar
- Zest from 1 lemon
Instructions
- Preheat oven to 350° and line two large baking sheets with parchment paper. Then spray paper with cooking spray.
- Prepare the strawberries by mixing them with lemon juice and 1 tablespoon granulated sugar. Allow the mixture to sit for ten minutes, then drain off the liquid.
- In a medium-sized bowl combine the flour, baking powder, salt.
- Whisk together to combine. In a large bowl using a hand mixer: beat butter, ½ cup sugar and the brown sugar for three to five minutes, or until light and fluffy.
- Beat in the egg until combined. Add vanilla extract and then the flour mixture. Mix until combined, without over-mixing the dough. Gently fold strawberries into the cookie dough using a wooden spoon
- Place some parchment paper on the counter near you, to put the 12 cream cheese balls on. In a medium bowl combine the cream cheese, powdered sugar and lemon zest. Scoop into 12 small balls about the size of a teaspoon, and place onto parchment paper.
- Separate the cookie dough in half. Take one half and using an ice cream scoop or spoon, make 12 sections/balls about the size of a tablespoon. Flatten each into circles onto the parchment paper which is on the cookie sheet. The bottom of a glass works well for this.
- Using a lightly greased small metal (if possible) spatula, lift the cream cheese balls one by one and place them on top of 12 of the dough circles.
- Make 12 dough circles from the remaining half of dough, and place on top of the cream cheese balls, forming a “sandwich”. Carefully pinching the edges together. Carefully squeeze each “sandwich” around its outer edge, to form it into a ball shape.
- Make sure cookie dough balls are at least 2" apart on prepared baking sheet and bake for 15 – 18 minutes, or until edges just start to turn golden. Do not overbake.
- Remove from oven and carefully transfer to wire cooling rack to cool for ten minutes. Serve immediately and enjoy
We love the sweetness and the slight tang of these cookies. The perfect balance of both making it the perfect summer cookie recipe, even for Valentine’s Day!
So anxious to try your sweet recipes! Chaos is so much fun; sometimes we all need it!!
READY OR NOT!!!??