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.
Servings: 36 cookies
Calories: 95kcal
Ingredients
- 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