Cream Cheese Strawberry Cookies

Delightfully soft and packed full of sweet strawberries and white chocolate, these cream cheese strawberry cookies are a must-try when strawberry season is in full swing.

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Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time33 minutes mins

Servings36 cookies

These cream cheese strawberry cookies are amazing and feature soft cookies filled with pops of ruby red berries and decadent white chocolate chips. Once you bite into one and get a burst of the sweet strawberry flavor, you will not be able to stop. 

Cream Cheese Strawberry Cookies Ingredients

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These delectable cookies are bursting with flavor, combining the tanginess of cream cheese with the sweetness of fresh strawberries.

With a soft and chewy texture, they’re the perfect dessert for any occasion.

You’ll need:

• 2 cups of rough chopped fresh strawberries
• 1 tablespoon of fresh lemon juice
• 1¾ cups of all-purpose flour
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• ¼ cup of unsalted butter, softened
• 4 ounces of cream cheese, softened
• ¾ cup + 2 tablespoons of granulated sugar
• 2 teaspoons of pure vanilla extract
• 2 large eggs
• 6 ounces (½ bag) of white chocolate baking chips
• 2 tablespoons of all-purpose flour

Substitutions And Additions

VANILLA: You can use clear or dark vanilla extract for this recipe. Using clear vanilla helps to keep the white color in the cream cheese mixture. Using dark vanilla may give it a bit of a tint.

CHOCOLATE CHIPS: If you are not a fan of white chocolate, you could replace the white chocolate chips with semi-sweet, butterscotch, milk, or dark chocolate chips instead.

BERRIES: This recipe would also work well with raspberries or blueberries in place of strawberries.

LEMON: Add a bit of lemon zest for a hint of lemon in this sweet strawberry cookie recipe.

How To Make This Cream Cheese Strawberry Cookies Recipe

Whip up this easy cookie batter before popping it in the oven. Before you know it, you’ll have warm, freshly baked cookies to enjoy for a snack.

STEP ONE: In a small bowl, combine the chopped strawberries and lemon juice, then set aside.

STEP TWO: In a separate bowl, sift together the 1¾ cups of all-purpose flour, baking powder, and salt. Set the dry ingredients aside.

STEP THREE: Using either a stand mixer or a medium bowl and handheld mixer on medium-high speed, cream together the softened butter and the softened cream cheese for 1½ to 2 minutes. Using a silicone spatula, scrape down the sides of the mixing bowl.

STEP FOUR: Add the granulated sugar, and continue to mix on medium-high for another 1 to 1½ minutes.

STEP FIVE: Reduce the mixer speed to low. Add the vanilla extract, and add the eggs one at a time, mixing well after each egg.

STEP SIX Keep the electric mixer on low speed and slowly add the sifted flour mixture, ½ cup at a time. 

STEP SEVEN: Continue mixing on low and add the white chocolate baking chips. Mix just until the ingredients are well incorporated. 

STEP EIGHT: Drain the lemon juice from the chopped strawberries, and sprinkle the strawberries with the 2 tablespoons of flour. Stir to coat the berries. Shake off and discard any excess flour.

STEP NINE: Carefully fold the coated strawberries into the cookie dough with a wooden spoon. Chill the dough covered in the refrigerator for 10 minutes.

STEP TEN: Line cookie sheets with parchment paper, and using a 1 to 1½ tablespoon cookie scoop, scoop out the dough and space the balls of cookie dough 2 inches apart.

Bake cookies for 13 to 15 minutes in an oven preheated to 350°F, just until the edges of the cookies are golden brown. 

STEP ELEVEN: Allow the cookies to rest on the cookie sheet for 5 minutes before moving them to a cooling rack. Allow the cookies to cool completely. 

How To Serve These White Chocolate Strawberry Cheesecake Cookies

These delicious cream cheese cookies are everything that summer is: bright, refreshing, and bursting with flavor.

Enjoy these cookies fresh or freeze them for a day later in the year when you are craving the taste of summer.

These lovely cream cheese and strawberry cookies would be perfect with a cup of tea, iced caramel macchiato, or a refreshing cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.

Check out a few of our delicious strawberry recipes that celebrate this juicy gem. Try our strawberry blondies, strawberry freezer jam, and strawberry roll cake.

For more easy cookie recipes, try our cream cheese chocolate chip cookie recipe and our Reese’s cookies.

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Storing This Strawberry Cheesecake Cookie Recipe

Here are some tips on how to store these cookies, whether you plan to make them ahead of time or have some leftovers you want to keep.

MAKE AHEAD: Follow the recipe instructions up to the point of shaping the cookies. Once you’ve mixed the dough and added the strawberries, tightly wrap it in plastic wrap or transfer it to an airtight container.

Store the dough in the refrigerator for up to 24 hours. When you’re ready to bake, proceed with shaping the cookies and follow the remaining steps in the recipe.

IN THE FRIDGE: Store your delicious cookies in an airtight container for up to 3 days in the fridge to keep the strawberries fresh and the cookies nice and soft.

IN THE FREEZER: You can store these strawberry cream cheese cookies in the freezer in a freezer-safe Ziploc bag or airtight container for up to 3 months.

These chewy and fluffy cream cheese strawberry cookies are brimming with juicy strawberries and sweet white chocolate chips. They will be a winner both when fresh strawberries are in season and later in the year when you have a freezer full of berries.

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Cream Cheese Strawberry Cookies

5 from 2 votes

Delightfully soft and packed full of sweet strawberries and white chocolate, these cream cheese strawberry cookies are a must-try when strawberry season is in full swing.

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 36 cookies

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Ingredients

  

1x2x3x

• 2 cups fresh strawberries, rough chopped
• 1 tablespoon lemon juice
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• ¾ cup granulated sugar, plus 2 tablespoons
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 6 ounces white chocolate baking chips (½ bag)
• 2 tablespoons all-purpose flour

Instructions

 

• Preheat the oven to 350°F.
• In a small mixing bowl, combine the chopped strawberries and lemon juice then set aside.
• Sift together the 1¾ cups of all-purpose flour, baking powder, and salt. Set it aside.
• Using either a stand mixer or a medium-sized mixing bowl and handheld mixer on medium-high speed, cream together the softened butter and the softened cream cheese for 1½ to 2 minutes. Using a silicone spatula, scrape down the sides of the mixing bowl.
• Add the granulated sugar, and continue to mix on medium-high for another 1 to 1½ minutes.
• Reduce the mixer speed to low. Add the vanilla extract, and add the eggs one at a time, mixing well after each egg.
• Keep the mixer on low speed and slowly add the sifted flour mixture ½ cup at a time.
• Continue mixing on low, add the white chocolate baking chips. Mix just until the ingredients are well incorporated.
• Drain the lemon juice from the chopped strawberries, and sprinkle the 2 tablespoons of flour over the strawberries. Stir to coat the berries. Shake off and discard any excess flour.
• Carefully fold the coated strawberries into the cookie dough. Chill the dough covered in the refrigerator for 10 minutes.
• Using a 1 to 1½-tablespoon cookie scoop, scoop out the dough, and space the dough balls 2 inches apart. Bake for 13 to 15 minutes, just until the edges of the cookies are golden.
• Allow the cookies to rest on the cookie sheet for 5 minutes before moving them to a cooling rack. Allow the cookies to cool completely.

Notes

• Soaking the strawberries in a little lemon juice brings out both the sweet and tart components of the fruit.
• The cream cheese and butter should be at room temperature and only softened, not melted.
• Coating the strawberries with a little bit of flour will help prevent them from sinking to the bottom of your cookies.
• To prevent cookies from spreading, you can place the cookie sheet in the freezer for 10 minutes before baking.

Nutrition

Calories: 95kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.4mg

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