Cream Cheese Strawberry Cookies
Deliciously soft and chewy cookies with a creamy, cheesecake-inspired base and sweet strawberry pieces throughout.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup fresh strawberries diced
Instructions
Preparation
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and cream cheese together with an electric mixer until smooth. Add the sugar and beat until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced strawberries, being careful not to crush them.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to ensure a soft center.
Cooling
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Enjoy the cookies warm or at room temperature, paired with a refreshing beverage of your choice.
Storage
- Store any leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Notes
Pro Tips: Make sure your butter and cream cheese are at room temperature for easier mixing. Ingredient Substitutions: You can use raspberries instead of strawberries for a tart twist. How to Serve: These cookies are delightful with tea or coffee. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the dough in advance and refrigerate for up to 24 hours before baking.