...
Go Back
Delicious strawberry shortcake cookies piled high on a plate.

Strawberry Shortcake Cookies with Rosewater Twist!

These soft, chewy strawberry shortcake cookies bring all the beloved flavors of the classic dessert into a convenient, handheld form, with a surprising and elegant twist. The delicate hint of rosewater in the cream cheese filling elevates the taste, making them perfect for any summer gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium strawberries (finely chopped, ½ cup equivalent)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened at room temperature)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (lightly packed)
  • 1 egg (large)
  • 1.5 tsp vanilla extract
  • 4 oz cream cheese
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon rosewater (culinary grade, adjust to taste)

Equipment

  • Small bowl
  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Cookie scoop (1.5 tablespoon)
  • Wire rack
  • Oven thermometer

Method
 

Prepare the Strawberries
  1. In a small bowl, combine the finely chopped strawberries, fresh lemon juice, and granulated sugar. Stir and let them soak for about 10 minutes to macerate. Gently strain off any excess liquid, but do not press the strawberries completely dry.
Preheat and Prepare
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk Dry Ingredients
  1. In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly distributed.
Cream Wet Ingredients
  1. In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Combine and Flavor
  1. Add the large egg and vanilla extract to the creamed mixture, mixing until they are fully incorporated.
Form the Dough
  1. Gradually add the whisked dry ingredients to the wet mixture, mixing until a soft cookie dough forms. Be careful not to overmix the dough.
Fold in Strawberries
  1. Gently and minimally fold the prepared strawberries into the dough. You may toss the berries with a tiny bit of flour first to help them distribute evenly.
Portion and Bake
  1. Using a 1.5 tablespoon cookie scoop, portion the dough into uniform balls and place them on the prepared baking sheet, ensuring they are about 2 inches apart.
  2. Bake for 18–20 minutes, or until the bottoms of the cookies are lightly golden and the tops remain soft and slightly puffed. Start checking for doneness at 15 minutes.
Cool
  1. Let the baked cookies cool on the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Use room temp ingredients; chill dough 30 min to prevent spreading. Strain strawberries well. Parchment paper for even baking. Avoid overmixing/overbaking. Salt enhances flavor.
Serve with milk, ice cream, or whipped cream. Store airtight 3 days room temp, or freeze 2 months. Raw dough freezes too.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.