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Cream Cheese Strawberry Cookies

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close up shot of cream cheese strawberry cookies piled on top of each other on a plate
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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These cream cheese strawberry cookies are amazing! Soft cookies are 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. 

Strawberries are a favorite around here. Check out a few of our delicious strawberry recipes that celebrate this juicy gem. Try our strawberry blondies, strawberry cobbler, 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.


MORE COOKIES RECIPES:
Lemon Sugar Cookies | Chocolate Peanut Butter No Bake Cookies


CREAM CHEESE STRAWBERRY COOKIES INGREDIENTS

You will need:

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

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

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HOW TO MAKE THIS CREAM CHEESE STRAWBERRY COOKIES RECIPE

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

PRO TIP: Make sure the strawberries are chopped quite small so that they fit into the cookies.

PRO TIP: Soaking the strawberries in a little lemon juice brings out both the sweet and tart components of the fruit.

STEP TWO: In a separate bowl, sift together the 1 ¾ cup 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 1 ½ to 2 minutes. Using a silicone spatula, scrape down the sides of the mixing bowl.

PRO TIP: The cream cheese and butter should be at room temperature and only softened, not melted.

STEP FOUR: Add the granulated sugar, and continue to mix on medium-high for another 1 to 1 ½ 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 strawberries with the 2 tablespoons of flour. Stir to coat the berries. Shake off and discard any excess flour.

PRO TIP: Coating the strawberries with a little bit of flour will help prevent them from sinking to the bottom of your cookies.

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 1 ½ 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 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.

STORAGE

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.

A chewy and fluffy cookie brimming with juicy strawberries and sweet white chocolate chips will be a winner both when fresh strawberries are in season and later in the year when you have a freezer full of berries.

FAQ

Can I use frozen strawberries?

You can use frozen strawberries in this recipe when you don’t have fresh ones available.

Can I freeze these cookies?

These chewy cream cheese cookies can be frozen for up to 3 months.

Can I use a different kind of berry in these strawberry white chocolate cream cheese cookies?

You could try blueberries or raspberries in this recipe in place of the strawberries.

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close up shot of cream cheese strawberry cookies piled on top of each other on a plate

Cream Cheese Strawberry Cookies

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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
Cook Time 13 minutes
Total Time 33 minutes
Servings 36 cookies

Ingredients
  

  • 2 cups fresh strawberries rough chopped
  • 1 tablespoon lemon juice
  • 1 ¾ cup 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 teaspoon 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 1 ¾ cup 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 1 ½ 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 1 ½ 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 1 ½ 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.

Nutrition

Calories: 95kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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