Go Back
mid1998_httpss.mj_.runz4Dpd_ICSjI_Strawberry_Cream_Cheese_Cook_1c2408fd-70cd-4f83-b725-2d7ee290063d_2.png (1)

Strawberry Cream Cheese Cookies

Fresh strawberries, tangy cream cheese, and melty white chocolate make these cookies an irresistible summer treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Plus extra for coating the strawberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter Softened
  • 4 ounces cream cheese Softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate baking chips
For the Strawberries
  • 1 cup fresh strawberries Chopped and tossed with lemon juice
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Chop strawberries and toss them with lemon juice in a small bowl, then set aside.
  3. Sift together flour, baking powder, and salt in a separate bowl and set aside.
Making the Dough
  1. In a mixer, beat the butter and cream cheese together until smooth.
  2. Add granulated sugar and mix until pale and fluffy.
  3. Add eggs one at a time, mixing well after each addition, followed by the vanilla.
  4. Gradually add the sifted flour mixture to the wet ingredients, mixing slowly.
  5. Fold in white chocolate chips until evenly distributed.
  6. Coat chopped strawberries with flour to prevent sinking and gently fold them into the dough.
Chilling and Baking
  1. Chill the dough in the refrigerator for about 10 minutes.
  2. Scoop dough onto a baking sheet, leaving about 2 inches between each.
  3. Bake for 13-15 minutes until edges are golden.
Cooling and Serving
  1. Let cookies rest for 5 minutes on the baking sheet before transferring to a cooling rack.

Notes

These cookies are best enjoyed warm. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.