Strawberry Cream Cheese Cookies

There’s something undeniably nostalgic about the combination of strawberries and cream cheese. Whether it’s strawberry cheesecake, a slice of berry-topped toast, or fresh strawberries in cream cheese frosting, the pairing just works. These strawberry cream cheese cookies take that classic flavor combo and wrap it up in a soft, tender cookie that’s just the right amount of sweet.

With chewy bits of dried strawberries and a rich, creamy base, these cookies are a little different from your usual cookie jar fare—but in the best way. They’re simple to make, easy to customize, and always a hit when you want something a little fruity and a little indulgent.

Why You’ll Love These Strawberry Cream Cheese Cookies

• Soft and tender. The combo of cream cheese and butter makes these cookies melt-in-your-mouth soft.
• Bursting with strawberry flavor. Chopped dried strawberries give a concentrated fruity punch in every bite. No artificial flavors needed!
• A cookie with a twist. They’re a little unexpected, in the best way! Like a strawberry cheesecake in cookie form.
• Freezer-friendly. You can freeze the baked cookies or the dough, making them a handy treat to have on standby.

Key Ingredients

For ingredient quantities and full instructions, see the recipe card below. Here’s a rundown of what you’ll need and why.

• All-purpose flour, baking powder, and salt – The base of the dough with a little lift.
• Unsalted butter + cream cheese – A creamy, rich pairing that makes these cookies extra soft.
• Granulated sugar – For sweetness and a bit of structure.
• Eggs + vanilla extract – The usual suspects for moisture and flavor.
• Dried strawberries – Chopped and chewy, they give concentrated berry flavor and a pop of color.
• Sanding sugar (optional) – A sprinkle on top adds sparkle and a subtle crunch.

How to Make Strawberry Cream Cheese Cookies

• Prep the pans. Line your baking sheets with parchment paper or silicone liners and preheat your oven to 350°F.
• Mix the dry ingredients. Whisk together the flour, baking powder, and salt so they’re evenly combined and ready to go.
• Cream the butter, cream cheese, and sugar. Beat until light and fluffy. This step adds air to the dough, helping the cookies bake up soft and tender.
• Add the eggs and vanilla. Mix well after each addition to keep the dough smooth.

• Combine the wet and dry. Mix in the dry ingredients on low speed until almost combined, then stir in the strawberries. (Save some for topping the cookies if you like.) The dough will be sticky! Chill it briefly if it’s too sticky to handle.
• Scoop and sprinkle. Drop the dough by tablespoonfuls and top with more strawberries and sanding sugar if using. It adds a lovely finish.

• Bake. These cookies bake in about 12–15 minutes. They won’t brown much, so look for lightly golden edges. Keep the dough chilled between batches.
• Cool on the pan. Let them cool completely on the baking sheet for best results.

Variations

• Add white chocolate chips for a strawberries-and-cream vibe. (These raspberry white chocolate cookies are a great example of irresistible fruity, white chocolate flavor.)
• Try freeze-dried strawberries for a lighter texture and a more intense pop of flavor, if you’d like a twist.
• Swap the fruit. Use dried raspberries, cherries, or another favorite instead of strawberries.
• Skip the sanding sugar or even use regular granulated sugar for a different texture on top.
• Add a lemon twist by adding a squeeze of fresh lemon juice in place of the vanilla. You can even add a bit of lemon zest to the batter if you want even more lemon flavor.

How to Store

• Room temperature: Store the cooled cookies in an airtight container for up to 3 days. Keep them in a single layer or with parchment between layers to avoid sticking.
• Refrigerator: If you’d like to keep them a bit longer, you can refrigerate them for up to a week. Let them come to room temperature before serving for the best texture.
• Freezer: These cookies freeze well! Store in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
• Want to freeze the dough instead? That works, too! Scoop the dough onto a lined baking sheet, freeze the cookie dough balls until solid, then transfer to a freezer-safe container. Learn more about how to freeze cookie dough here.