Strawberries and cream cheese combined in a cookie. Need I say more? These soft, creamy cookies are fantastic for strawberry lovers! Great Summer recipe.
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.
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.
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!
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!
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.
Strawberry cream cheese cookies
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
Nutrition
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.
the texture for me wasn’t pleasant 🙁 but they still had good taste
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.
Love them thanks
Enjoy!
Great with blackberries. Or kit kats
Can we make it without egg?
I prefer Method 2. They are yummy and go great with coffee!
I am so glad you liked them! 🙂
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
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.
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!
These were yummy! Thank you! Easy to make too!
I am glad you liked them! 🙂
How much butter, it says 4oz and then in parentheses 1 stick. 1 stick is 8oz.
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.