Strawberry Cream Cookies Recipe 445 Food

STRAWBERRIES AND CREAM COOKIES

Steps:

• Preheat oven to 350°
• IN bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. scraping sides as needed.
• Add in egg and yolk and beat until mixed well. Add vanilla.
• With mixer on medium mix in your baking soda, baking powder and salt. Beat for 30 seconds until combined.
• Turn mixer to low and mix in flour until evenly incorporated.
• Stir in strawberries and white chocolate chips.
• Place by heaping tablespoon or cookie scoop onto a parchment lined baking sheet and bake for 9-11 minutes until edges are lightly golden.
• Allow to cool on a cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

STRAWBERRY CREAM COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

STRAWBERRIES 'N' CREAM CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
• Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

STRAWBERRIES AND CREAM COOKIES

Steps:

• Heat the oven to 350 F.
• In a small bowl, whisk the flour, salt, and baking soda.
• In a large mixing bowl, whisk the melted butter and sugar.
• Add vanilla and eggs to the bowl with the butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
• Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
• Add chocolate chips and crushed strawberries. Mix until the flour disappears.
• Using a 1 1/2-tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
• Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
• Bake for about 12 minutes, rotating at the halfway point.
• Let cookies cool to room temperature (or eat warm). Cookies will keep for up to three days on the counter in an airtight container.

STRAWBERRY & CREAM CHEESE SANDWICH COOKIES

Steps:

• In a medium bowl, smash cream cheese with a fork.
• Combine the rest of the ingredients (except the vanilla wafers) together with the cream cheese.
• Mix well.
• Let chill in the refridgerator for at least 30 minutes.
• On the flat side of the wafer, spread 2 tsp of mixture.
• Then top with another wafer to make a sandwich.
• Sprinkle with powdered sugar.
• Serve immediately.

STRAWBERRIES AND CREAM DESSERT SQUARES (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom only of 15x10x1 or 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Press evenly in bottom of pan.
• Bake 20 to 25 minutes or until light golden brown.
• Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
• Stir in melted chips until blended.
• Spread mixture over crust.
• Refrigerate while making topping.
• In small bowl, crush 1 cup of the strawberries.
• In 2-quart saucepan, mix sugar and cornstarch.
• Stir in crushed strawberries and 1/3 cup water.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Stir in food color.
• Cool 10 minutes.
• Gently stir in remaining 3 cups strawberries.
• Spoon topping over filling.
• Refrigerate 1 hour or until set; serve within 4 hours.
• Store covered in refrigerator.