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    Strawberry cream cheese cookies

    Published: Jul 12, 2014 / 33 Comments

    32.9K shares
    • Facebook836
    Recipe Print

    Strawberries and cream cheese combined in a cookie. Need I say more? These soft, creamy cookies are fantastic for strawberry lovers! Great Summer recipe.

    Strawberry cream cheese cookies on a plate

    These strawberry cream cheese cookies taste like a strawberry cake but in a cookie form! Thanks to the cream cheese and the strawberries, the texture is very soft!

    Baking tips

    • Use parchment paper. Line a baking sheet with parchment paper or aluminum foil.  This way there is no need to spray the baking sheet with non-stick spray
    • The cream cheese and the butter should be of room temperature, NOT MELTED.  This will help keep preserve the shape of the cookies.  If the cream cheese and butter are melted, the cookies will spread out too much on a baking sheet.
    • Finely chopped strawberries.  Strawberries should be chopped in very small bites so that they can fit into cookies.

    How to make strawberry cream cheese cookies

    Once you made the cookie dough, you have 2 options how to bake these cream cheese cookies. Because there is a cream cheese and strawberries in a cookie dough, you have to be careful not to lose the texture of the cookie during the baking process.

    strawberry cream cheese cookies

    I've baked these strawberry cream cheese cookies using 2 methods, both of which work great, with the difference being the actual shape of the final 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.

    Use one of the 2 methods below to bake the cookies.

    Method 1. Using the freezer.

    • Flatten and spread out the cookie dough (with chopped strawberries already folded in) on a plate and place in the freezer for about 30-40 minutes to harden.
    • After the cookie dough has hardened (but not frozen) just enough so that the cookie dough doesn't stick to your hands and is easy to handle, using the palms of your hands, roll cookie dough into cookie balls and drop them on the baking sheet about 1 inch apart. Bake for about 14 minutes until cookies brown a little around the edges.
    • Cool the cookies by removing the parchment paper or aluminum foil (with cookies on it) from the baking sheet onto a wire rack.
    • This way, your cream cheese 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. Without using the freezer.

    • Using a teaspoon, just drop cookie dough by teaspoonfuls on the baking sheet, leaving about 1.5 inches between cookies. Bake for about 14 minutes until cookies brown a little around the edges.
    • Same as in method 1, cool the cookies by removing the parchment paper or aluminum foil (with cookies on it) from the baking sheet onto a wire rack.
    • The cream cheese cookies come out delicious but unevenly shaped, with somewhat uneven edges.

    Strawberry cream cheese cookies on a plate

    Storage tips

    Because the strawberry cream cheese 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!

    Strawberry cream cheese cookies on parchment paper

    My husband says these are some of the most delicious cream cheese cookies I've ever made, and he has already eaten quite a few of them!

    strawberry cream cheese cookies

    More strawberry desserts

    • Strawberry Chocolate Chip Cake made in a springform pan.
    • Strawberry Banana Bread Muffins taste just like banana bread.
    • Strawberry Almond Blondies are delicious sweet bars perfect both for breakfast and dessert.
    4.95 from 18 votes

    Strawberry cream cheese cookies

    Strawberries and cream cheese combined in a cookie. Need I say more? These soft, creamy cookies are fantastic for strawberry lovers! Great Summer recipe. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories per serving 104 kcal

    Ingredients

    • 4 ounces cream cheese , softened (room temperature)
    • 4 ounces butter , softened (room temperature)
    • ½ cup light brown sugar , packed
    • ¼ cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 ¼ cups all-purpose flour , sifted
    • ½ teaspoon baking powder
    • 1 cup strawberries , sliced in very small pieces

    Instructions 

    • Heat oven to 350 Fahrenheit. Line a baking sheet with parchment paper or aluminum foil (no need to spray it with non-stick spray).
    • In a large bowl, using electric mixer, beat cream cheese, butter, and sugars until light in color. Note that the cream cheese and the butter should be of room temperature, NOT MELTED. Add an egg and vanilla extract, and continue beating until very creamy.
    • In a separate bowl, combine flour and baking powder and combine. Add flour mixture to the wet ingredients, and continue beating just enough to combine.
    • Using spatula, fold in sliced strawberries (strawberries should be chopped in very small bites). At this point, you can bake the strawberry cookies using one of the two methods below:

    Method 1

    • Flatten and spread out the cookie dough (with chopped strawberries already folded in) on a plate and place in the freezer for about 30-40 minutes to harden.
    • After the cookie dough has hardened (but not frozen) just enough so that it doesn't stick to your hands and is easy to handle, using the palms of your hands, roll cookie dough into cookie balls and drop them on the baking sheet about 1 inch apart. Bake for about 14 minutes until cookies brown a little around the edges.
    • Cool the cookies by removing the parchment paper or aluminum foil (with cookies on it) from the baking sheet onto a wire rack.

    Method 2

    • Using a teaspoon, just drop cookie dough by teaspoonfuls on the baking sheet, leaving about 1.5 inches between cookies. Bake for about 14 minutes until cookies brown a little around the edges.
    • Same as in method 1, cool the strawberry cream cheese cookies by removing the parchment paper or aluminum foil (with cookies on it) from the baking sheet onto a wire rack.

    Notes

    Cookies are best stored refrigerated in an airtight container.
    Adapted from About.com Southern Food

    Nutrition

    Nutrition Information
    Strawberry cream cheese cookies
    Serving Size
     
    2 g
    Amount per Serving
    Calories
    104
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    22
    mg
    7
    %
    Sodium
     
    53
    mg
    2
    %
    Potassium
     
    39
    mg
    1
    %
    Carbohydrates
     
    12
    g
    4
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    190
    IU
    4
    %
    Vitamin C
     
    3.5
    mg
    4
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword strawberry cookies, strawberry cream cheese cookies
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Eva

      May 27, 2020 at 7:32 pm

      the texture for me wasn’t pleasant 🙁 but they still had good taste

      Reply
    2. KT

      May 03, 2020 at 10:28 pm

      Should I chop one cup of strawberries, or is it one cup of chopped strawberries? Just want to make sure I get everything in the right order! Can’t wait to bake these.

      Reply
    3. David Johnson

      February 18, 2020 at 9:29 pm

      Love them thanks

      Reply
      • Julia

        February 19, 2020 at 4:47 pm

        Enjoy!

        Reply
    4. Steven Alexander Englert

      July 15, 2019 at 9:25 pm

      Great with blackberries. Or kit kats

      Reply
    5. Mahvish

      December 14, 2018 at 3:45 pm

      Can we make it without egg?

      Reply
    6. Patty

      May 01, 2018 at 2:22 pm

      I prefer Method 2. They are yummy and go great with coffee!

      Reply
      • Julia

        May 03, 2018 at 4:17 pm

        I am so glad you liked them! 🙂

        Reply
    7. Sherrie

      February 12, 2018 at 10:01 pm

      I made these yesterday. I followed the directions exactly. Put them in the fridge a while after cooling in an airtight container. I took them out tonight to enjoy and they tasted yummy but they were all kind of wet. Any ideas? Are these better made in low humidity? Thanks

      Reply
      • Julia

        February 24, 2018 at 12:06 am

        These are very moist cookies to begin with. Maybe, it's better to keep them just loosely covered instead of in an airtight container and consume them pretty fast.

        Reply
    8. Melodie

      September 03, 2017 at 5:17 am

      Your cookies are amazing! But just wondering, how many calories are in one cookie, or an estimate of how many, if you don't know for sure. Thank you so much, and I enjoy your recipes a lot!

      Reply
    9. Laurie G Hancock

      August 20, 2017 at 10:34 pm

      These were yummy! Thank you! Easy to make too!

      Reply
      • Julia

        November 03, 2017 at 6:52 pm

        I am glad you liked them! 🙂

        Reply
    10. Debbie

      July 15, 2017 at 10:22 am

      How much butter, it says 4oz and then in parentheses 1 stick. 1 stick is 8oz.

      Reply
      • Melodie

        September 03, 2017 at 1:47 am

        A stick of butter equals to 4oz, but in America, it equals to 8 teaspoons. Maybe you got those two measurements mixed up? Haha, I'm not sure. But yeah one stick equals to four ounces.

        Reply
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