Cream Cheese Strawberry Cookies

There’s something magical about the combination of cream cheese, fresh strawberries, and white chocolate that makes these Cream Cheese Strawberry Cookies irresistible. These soft and chewy cookies are bursting with juicy strawberry chunks, creamy white chocolate, and a tangy richness that elevates them beyond your average treat. Perfect for summer gatherings, gifting, or simply indulging in at home!

Why You Will Love Cream Cheese Strawberry Cookies

Our Cream Cheese Strawberry Cookies are the ultimate summer dessert with a hint of decadence. Here’s why you’ll fall in love:

• Perfectly balanced flavors: The creamy, tangy cream cheese pairs beautifully with sweet strawberries and white chocolate.
• Soft and moist texture: These cookies stay tender and chewy for days.
• Simple and versatile: Great for casual baking days or fancy occasions.

Ingredient Notes for Cream Cheese Strawberry Cookies

Each ingredient in these Cream Cheese Strawberry Cookies contributes to their delightful flavor and texture.

Ingredients:

• 1 1/4 cups all-purpose flour – The base of the cookie, ensuring structure and tenderness.
• 1/2 teaspoon baking powder – Helps the cookies rise slightly for a soft texture.
• 1/8 teaspoon salt – Enhances the overall flavor.
• 1/4 cup unsalted butter, softened – Adds richness and creaminess.
• 4 oz cream cheese, softened – Provides a tangy flavor and moist texture.
• 3/4 cup sugar – Sweetens the cookies without overpowering the strawberries.
• 1 egg – Binds the ingredients and adds moisture.
• 1 teaspoon vanilla extract – Complements the sweetness of the strawberries and white chocolate.
• 3/4 cup chopped fresh strawberries – Use ripe, firm strawberries for the best flavor and texture.
• 2 tablespoons lemon juice – Prevents the strawberries from browning and adds a refreshing zing.
• 1–2 tablespoons flour (for strawberries) – Helps the strawberries stay evenly distributed in the batter.
• 5 oz white chocolate, chopped – Adds creamy, sweet pockets of flavor to every bite.
• Sanding sugar (optional) – Sprinkled on top for a decorative, crunchy finish.

Kitchen Equipment Needed

To make Cream Cheese Strawberry Cookies, gather these tools:

• Mixing bowls
• Whisk and rubber spatula
• Hand or stand mixer
• Measuring cups and spoons
• Parchment-lined baking pans
• Cooling racks

How to Make Cream Cheese Strawberry Cookies

1. Prep Your Ingredients

Preheat your oven to 350°F (175°C) and line baking pans with parchment paper. Toss the chopped strawberries with lemon juice and drain any excess liquid after a few minutes.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter, Cream Cheese, and Sugar

Using a mixer, cream the softened butter, cream cheese, and sugar until the mixture is light and fluffy. This step is crucial for achieving the perfect cookie texture.

4. Incorporate the Wet Ingredients

Add the egg and vanilla extract to the butter mixture, beating until fully combined.

5. Combine Wet and Dry Ingredients

Gradually mix in the dry ingredients until a smooth dough forms.

6. Add the Mix-Ins

Gently fold in the chopped white chocolate. Toss the drained strawberries with 1–2 tablespoons of flour to prevent them from sinking to the bottom, then carefully fold them into the batter.

7. Shape and Chill

Drop heaping tablespoons of batter onto the prepared baking sheets, leaving space between each cookie. Chill the cookies in the refrigerator for 5–10 minutes to firm up.

8. Bake to Perfection

Optionally sprinkle sanding sugar over the cookies for a sparkly finish. Bake for 13–15 minutes, or until the edges turn golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

• Serving: Serve these cookies fresh at room temperature alongside a glass of milk, coffee, or tea.
• Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Freeze unbaked cookie dough for up to 3 months. Thaw slightly before baking as directed.

Variations and Substitutions

These Cream Cheese Strawberry Cookies are easy to customize to your liking:

• Dark chocolate twist: Swap white chocolate for dark chocolate for a richer flavor.
• Berry medley: Use a mix of fresh raspberries, blueberries, and strawberries for a burst of fruity goodness.
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend.

Helpful Notes

• Chill time matters: Chilling the dough helps prevent the cookies from spreading too much during baking.
• Handle strawberries gently: Too much mixing can break the strawberries, making the dough overly wet.
• Use fresh cream cheese: Avoid using cream cheese spread as it alters the texture of the cookies.

Tips from Well-Known Chefs

1. Ina Garten: “Always use room-temperature butter and cream cheese for smoother mixing and a better texture.”
2. Sally McKenney (Sally’s Baking Addiction): “Toss berries in a bit of flour to keep them evenly distributed in baked goods.”
3. Christina Tosi: “For even more flavor, try toasting the white chocolate before adding it to your dough.”

Frequently Asked Questions (FAQ)

Q: Can I use dried strawberries instead of fresh?
A: Yes, but reduce the flour coating as dried strawberries don’t release as much moisture.

Q: What’s the best way to prevent cookies from sticking to the pan?
A: Always use parchment paper or a silicone baking mat for easy removal.

Q: Can I double the recipe?
A: Absolutely! Just ensure you chill the dough in batches if your refrigerator space is limited.

Q: How do I keep the cookies from becoming too soft?
A: Don’t skip the chilling step, and be sure to measure your flour accurately.

Q: Are these cookies suitable for freezing after baking?
A: Yes! Freeze baked cookies in an airtight container for up to 2 months.

In conclusion, these Cream Cheese Strawberry Cookies are a must-try for cookie enthusiasts. They’re rich, fruity, and completely irresistible—perfect for sharing or savoring on your own. Happy baking!