Get the Recipe:
Strawberry Cream Cheese Cookies
These soft, tender cookies are made with a rich cream cheese base and sweetened with bits of chopped dried strawberries. They’re a simple but special treat with all the nostalgic charm of strawberries and cream.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chopped dried strawberries
- sanding sugar, optional
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Instructions
- Preheat oven to 350°F (175°C). Line baking pans with parchment paper or silicone liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing until almost combined. Add the strawberries, stirring until the dough is thoroughly mixed. (Save some berries for topping the dough balls if you like.) The dough will be sticky. Chill it briefly if needed.
- Drop the dough by tablespoonfuls onto prepared pans. If you like, top each cookie with more strawberries and sprinkle with sanding sugar.
- Bake, one pan at a time, 12-15 minutes, or until the edges are lightly browned and the centers are just set. (These cookies will not brown like classic cookies.) Refrigerate the dough between batches.
- Cool the cookies completely on the pan on a wire rack.
Notes
- Store in an airtight container at room temperature up to 3 days.
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