Strawberry Cream Cheese Sandwich Cookies
Delicious homemade sandwich cookies with crisp but tender cookies and a luscious, creamy strawberry cream cheese filling. Perfect for any occasion and easy to make in under 45 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies (12 sandwiches) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (320g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 2 tbsp freeze-dried strawberry powder (or 2 tbsp strawberry jam, reduce powdered sugar slightly)
- 1–2 tbsp heavy cream
- ¼ cup finely chopped fresh strawberries (optional)
Instructions
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer on medium speed. Add vanilla extract and mix briefly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing; the dough should be soft and slightly crumbly.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop tablespoon-sized balls of chilled dough onto baking sheets, spacing about 2 inches apart. Flatten each ball gently to about 2-inch diameter circles. Optionally, use a cookie cutter for uniform shapes.
- Bake for 12-15 minutes until edges are lightly golden and tops look set but not browned.
- Transfer cookies to a cooling rack and cool completely, about 20 minutes.
- While cookies cool, beat softened cream cheese with powdered sugar until smooth and creamy. Fold in freeze-dried strawberry powder and chopped fresh strawberries if using. Adjust consistency with heavy cream, adding 1 tablespoon at a time until spreadable but not runny.
- Spread a generous teaspoon of filling onto the flat side of one cookie. Top with a second cookie and gently press together. Repeat with remaining cookies.
- Optionally chill assembled sandwich cookies in the fridge for 15-20 minutes before serving.
Notes
Chill the dough to prevent spreading and achieve tender but crisp cookies. Use freeze-dried strawberry powder to keep filling thick and flavorful without excess moisture. If filling is too runny, add more powdered sugar or freeze-dried powder. Room temperature butter and cream cheese blend better. Avoid overmixing dough to prevent toughness. Cookies can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 sandwich cookie (2
- Calories: 160
- Sugar: 11
- Fat: 9
- Carbohydrates: 18
- Protein: 2
Keywords: strawberry cookies, cream cheese filling, sandwich cookies, homemade dessert, easy cookies, strawberry dessert