I made these strawberry cream cheese cookies two days ago, and they are AMAZING! They taste like a strawberry cake but in a cookie form! Thanks to the cream cheese and the strawberries, the texture is very soft!
My husband says these are some of the most delicious cookies I’ve ever made, and he has already eaten quite a few of them!
Because the cookies are soft, they are best kept refrigerated in an airtight container. Not only will this preserve them longer, it will also keep these soft cookies intact and keep the strawberries taste fresh!
I’ve baked these cookies using 2 methods, both of which work great, with the difference being the actual shape of the cookies. Method # 1 results in a nicer-looking, round-shaped cookie with a rounded top. Method # 2 is just basic drop and bake cookie resulting in a more rough looking cookie. 🙂
Method # 1 involves flattening the cookie dough on the plate and then placing it in the freezer for 30-40 minutes until it’s hardened just enough so that it doesn’t stick to your hands and is easy to handle: it should not be frozen! Then, using the palms of your hands, roll teaspoonfuls of cold cookie dough in balls and drop them on cookie sheet to bake. This way, your cookies will come out in an almost perfect round shape, with nice rounded tops. Almost all the photos here are of these kind of nicely shaped cookies.
Method # 2: This photo below demonstrates what the cookies will look like if you use a method # 2. It does not involve keeping the cookie dough in the freezer: just drop the cookie dough by teaspoonfuls on a baking sheet and bake. The cookies come out delicious and unevenly shaped, with somewhat uneven edges like these: