Introduction
You get the sweet, jammy burst of fresh strawberries and the tangy richness of cream cheese all in one soft, chewy cookie. These Strawberry Cream Cheese Cookies are a delightful twist on a classic, perfect for spring and summer gatherings. The white chocolate chips add just the right amount of extra sweetness and creamy texture.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 36 cookies
Ingredients
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup + 2 tablespoons granulated sugar
- ¼ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups rough chopped fresh strawberries
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 6 oz (½ bag) white chocolate baking chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the 1¾ cups all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the granulated sugar, softened butter, and softened cream cheese until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
- In a separate small bowl, toss the chopped strawberries with the lemon juice and the 2 tablespoons of all-purpose flour until the strawberries are lightly coated.
- Gently fold the floured strawberries and the white chocolate baking chips into the cookie dough until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart as the cookies will spread slightly.
- Bake for 13-15 minutes, or until the edges are set and just beginning to turn golden. The centers may look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Thumbprint Style: After scooping the dough, press the center of each cookie slightly and add a small dollop of strawberry jam before baking.
- Iced Cookies: Once cooled, drizzle the cookies with a simple vanilla or cream cheese glaze for extra sweetness and a decorative touch.
- Mini Muffin Tin Bake: Press the dough into a greased mini muffin tin for perfectly portioned, cupcake-like cookie bites.
- Cookie Sandwich: Spread a layer of cream cheese frosting or strawberry jam between two cooled cookies for an indulgent treat.
Tips for Success
- Make sure your butter and cream cheese are truly softened to room temperature for a smooth, lump-free dough.
- Coating the strawberries in flour helps absorb excess moisture and prevents them from sinking to the bottom of the cookie.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- The cookies are done when the edges are set. Don’t overbake them, as they will firm up while cooling.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat and refresh the texture, place a cookie on a microwave-safe plate and warm for 8-10 seconds.
FAQ
Can I use frozen strawberries?
It’s not recommended. Frozen strawberries release too much water during baking, which will make the dough too wet and affect the cookie’s texture.
Why are my cookies flat?
This could be due to butter and cream cheese that were too warm or melted. Ensure they are softened but still cool to the touch. Also, check that your baking powder is fresh.
Can I omit the white chocolate chips?
Yes, you can leave them out for a more strawberry-forward cookie, or you could substitute them with an equal amount of chopped nuts.
How do I know when the cookies are done baking?
The edges should be lightly golden and set, while the centers still look soft and slightly puffed. They will firm up as they cool.
Can I make the dough ahead of time?
Due to the fresh strawberries, it’s best to bake the cookies immediately. The fruit will begin to release moisture into the dough if it sits.
My dough seems very wet. Is that normal?
The dough is softer and slightly wetter than a standard chocolate chip cookie dough due to the moisture from the strawberries and cream cheese. The 2 tbsp of flour coating on the berries helps, but don’t add extra flour, as it will make the cookies dense.