• 2 (16oz) refrigerated sugar cookie dough
  • 1 cup butter, softened
  • 1 (14oz) can Eagle Brand® Sweetened Condensed Milk
  • 8 oz. cream cheese
  • 1/2 cup freeze-dried strawberries, crushed (plus a little extra crushed strawberries for decorating the cookie sandwiches)


  • Portion sugar cookie dough and bake according to the instructions on the packaging. Once baked, set aside to cool at room temperature.
  • Place butter in the bowl of an electric mixer fitted with the whisk attachment. Whip, on medium, for 3-4 minutes or until the butter is fluffy and has doubled in size.
  • Add the sweetened condensed milk in 1/3 increments, waiting until it has been whipped into the butter before adding the next batch.
  • Add the cream cheese and crushed freeze-dried strawberries to the bowl and continue to whip until smooth and blended.
  • Divide filling between the bottoms of half of the cookies, either using an ice cream scoop or piping bag, and top with the remaining cookies.
  • Sprinkle the filled cookies with a little reserved, crushed, freeze-dried strawberries before serving. If your kitchen is especially toasty and warm, place the cookies in the refrigerator to firm-up the filling before serving.