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Strawberry Shortcake Cookies

Name: Strawberry Shortcake Cookies
Prep time: 10 min
Total time: 30 min
Cuisine: Cookies, Desserts, Easter Recipes
Ingredients: For the cookies:; 4 tablespoons unsalted butter; ⅓ cup Splenda® Monk Fruit Sweetener Pouch; 2 large eggs; 1 teaspoon pure vanilla extract; ½ cup all-purpose flour; ½ cup graham cracker crumbs; ½ teaspoon baking soda; ¼ teaspoon baking powder; ⅛ teaspoon salt; 2 tablespoons freeze-dried strawberries, crumbled; For the cream cheese topping:; 2 ounces light cream cheese; 6 tablespoons Splenda® Monk Fruit Sweetener Pouch; ½ teaspoon pure vanilla extract; For the strawberry jam topping:; ¾ cup fresh strawberries, chopped; 1 teaspoon fresh lemon juice; 2 tablespoons Splenda® Monk Fruit Sweetener Pouch; Optional topping:; Fresh quartered strawberries

Makes 12 cookies Calories 90 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

For the cookies:

4 tablespoons unsalted butter

⅓ cup Splenda® Monk Fruit Sweetener Pouch

2 large eggs

1 teaspoon pure vanilla extract

½ cup all-purpose flour

½ cup graham cracker crumbs

½ teaspoon baking soda

¼ teaspoon baking powder

⅛ teaspoon salt

2 tablespoons freeze-dried strawberries, crumbled

For the cream cheese topping:

2 ounces light cream cheese

6 tablespoons Splenda® Monk Fruit Sweetener Pouch

½ teaspoon pure vanilla extract

For the strawberry jam topping:

¾ cup fresh strawberries, chopped

1 teaspoon fresh lemon juice

2 tablespoons Splenda® Monk Fruit Sweetener Pouch

Optional topping:

Fresh quartered strawberries

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	90
Total Fat	5g
Saturated Fat	2.5g
Cholesterol	40mg
Sodium	125mg
Total Carbs	8g
Dietary Fiber	1g
Sugars	1g
Added Sugars	2g
Protein	2g

Instructions

To make the cookies:

Preheat oven to 350ºF. Line a cookie baking sheet with parchment paper.
In a bowl, whisk together dry ingredients: flour, graham cracker crumbs, baking soda, baking powder and salt.
In a medium bowl, beat butter with Splenda Monk Fruit until creamy and fluffy. (Mixture will separate into little balls, and then come back together as you keep beating). Add in eggs, one at a time, beating until incorporated. Beat in vanilla. Beat in dry ingredients a little at a time until fully mixed. Fold in dried strawberries.
Scoop out cookie dough onto prepared sheet in 1 ½ tablespoon balls, forming a disk by pressing each ball down (cookies will not spread much). Bake for 7 minutes (be careful not to over bake!) Remove and set cookies aside to cool.

To make strawberry topping:

Add strawberries, lemon juice, and Splenda Monk Fruit to a small saucepan; turn heat to medium. Cook for about 5-7 minutes, mashing against the side of the pan while they are heating. Berries are done as soon as they are thick and jam-like.

To make cream cheese topping:

In a bowl, beat together cream cheese with Splenda Monk Fruit and vanilla until smooth. Add mixture to a piping bag.
After cookies cool, pipe about 1 teaspoon of cream cheese topping onto the outside rim of each cookie, then add a little over a teaspoon of jam in the center. If desired, put a fresh quartered small strawberry slice into the middle of each cookie. Serve and enjoy!