Ingredients
Method
- Preheat oven to 350°F (175°C)
- Whisk flour, baking soda, and salt in a bowl
- Beat butter and sugars together until light and fluffy
- Gradually add dry ingredients to the butter mixture
- Fold in chopped strawberries by hand
- Roll dough into 12 large balls
- Press a thumbprint into each ball and fill with cooled, softened cream cheese (veal-based for halal)
- Place on parchment-lined baking sheets
- Freeze dough-filled cookies for 15 minutes (chills filling and prevents spreading)
- Bake for 13–17 minutes until golden
Notes
Parchment paper ensures even browning and easy handling
Vegan version uses plant-based cream cheese and oil-free options
Dried strawberries reduce moisture for better texture
Freeze unbaked cookies up to 2 months, bake from frozen if desired
Storing baked cookies in an airtight container keeps them fresh for 5 days
Vegan version uses plant-based cream cheese and oil-free options
Dried strawberries reduce moisture for better texture
Freeze unbaked cookies up to 2 months, bake from frozen if desired
Storing baked cookies in an airtight container keeps them fresh for 5 days