Holy yum. These cookies are like strawberry shortcake/cheesecake in a soft, individually portioned cookie. The flavors complement each other perfectly without being too sweet. The cookies are tender and moist with just the right amount of brown sugar flavor. Topped with a cream cheese frosting and a bright red strawberry, these are the perfect treat for Spring. These were the first thing to sell out at June’s Carroll Cafe, and coming back to rave about how good they were.
Did you have a the “you cut, I choose” rule growing up? It’s a brilliant strategy my parents implemented to get Sister and I to be fair when dividing things, since one person gets to cut something in half and the other person gets to choose which half they want. Well these cookies are big enough to share if you’re feeling generous…but you’ll have to be feeling REALLY generous to share these delightful morsels.
Makes about 18 large cookies
Adapted from Tutti Dolci
For the Cookies:
- 3 1/3 cup all-purpose flour
- 2 tsp cornstarch
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cup dark brown sugar
- 2 large eggs
- 4 tsp vanilla extract
- 1 1/2 Tbsp honey
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4 oz (1/2 package) reduced-fat cream cheese, room temperature
- pinch of salt
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 1 Tbsp low-fat milk
- Strawberries for topping
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Scrape down the sides and then add vanilla and honey, beating well.
Slowly add the flour mixture to the butter mixture, beating until just combined. Scoop dough with a 4oz cookie scoop onto a baking sheet lined with parchment paper. Refrigerate the dough for about 2 hours, or freeze for later.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the dough balls about 2 inches apart. Bake for 8-10 minutes or until golden and set in the middle, rotating halfway through. Use the back of a spoon to make an impression in the center of the cookies for the frosting. Allow cookies to cool on a wire rack.
While the cookies cool, beat the butter and cream cheese together until smooth. Add the salt and vanilla, beat well. Add the sugar a 1/2 cup at a time and continue to beat until light and fluffy, then add the milk, beating to combine.
Scoop the cream cheese frosting onto the cooled cookies. Wash and dry the strawberries. Cut off the tops of the berries, then thinly slice the strawberries at an angle being careful not to cut all the way through the top (so you’re starting to slice about 1/4″ down from the top of the strawberry). Gently fan the strawberries out and place on top of the cream cheese frosting. Serve immediately. These cookies need to be eaten within several hours of making or they get a bit soggy. So only make what you plan to eat, or store cookies, frosting and strawberries separately.