Description
Delightful cookie boats filled with cream cheese and topped with fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- Whipped cream (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract.
- Combine in another bowl the all-purpose flour, baking soda, and salt. Gradually add to the creamed mixture, stirring just until combined. Shape the dough into small boats and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until lightly golden.
- Allow the cookie shells to cool completely. In a separate bowl, beat together the cream cheese, powdered sugar, and additional vanilla extract until smooth. Fill the cooled shells with the cream cheese mixture and top with sliced strawberries and whipped cream, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Add strawberries just before serving for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg