Cream cheese strawberry cookies are soft, tender, and tangy, with small pieces of fresh strawberry in every bite. The dough comes together in one bowl and the cookies bake in about 15 minutes.
Cream cheese gives the dough a slightly cakey texture and a gentle tang that pairs well with sweet berries. They taste like strawberries and cream in cookie form, and they work for spring gatherings, bake sales, or an afternoon snack with coffee.
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Why This Cream Cheese Strawberry Cookies Recipe Works
Creaming butter and cream cheese together with sugar adds air, which makes the cookies light and tender. Softened ingredients mix smoothly, so take the butter and cream cheese out of the refrigerator about 30 minutes before you start.
Fresh strawberries add flavor and moisture, but too much juice can make the dough runny. Chopping the berries small and patting them dry keeps the dough thick enough to scoop.
A small amount of baking powder lifts the cookies without making them puffy, and a pinch of salt sharpens the sweetness. Baking until the edges are lightly golden leaves the centers soft.
Ingredients for Cream Cheese Strawberry Cookies
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped and patted dry
Cream cheese. Use full fat block cream cheese, not the spreadable tub kind, which has more water and makes the dough sticky.
Butter. Unsalted butter lets you control the salt and adds a rich flavor.
Fresh strawberries. Choose ripe, fragrant berries and chop them into pieces no larger than 1/4 inch.
Egg. A single large egg binds the dough and keeps the cookies tender.
Flour. Spoon the flour into the measuring cup and level it off instead of scooping, which packs in too much.
How to Make Cream Cheese Strawberry Cookies
1. Heat the oven Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Mix the dry ingredients Whisk the flour, baking powder, and salt together in a medium bowl.
3. Cream the base Beat the butter, cream cheese, and sugar in a large bowl for 2 to 3 minutes, until pale and fluffy.
4. Add the egg Beat in the egg and vanilla until smooth.
5. Combine Add the dry ingredients and mix on low just until no flour streaks remain.
6. Fold in the berries Gently fold in the chopped strawberries with a spatula.
7. Scoop Drop heaping tablespoons of dough about 2 inches apart on the baking sheet.
8. Bake Bake for 12 to 15 minutes, until the edges are lightly golden.
9. Cool Cool on the pan for 5 minutes, then move to a wire rack.
How to Serve Cream Cheese Strawberry Cookies
Serve the cookies slightly warm or chilled with a cold glass of milk. They make a nice addition to a dessert platter next to thick bakery chocolate chip cookies and maple oatmeal chocolate chip cookies. For a fresh fruit pairing, add a slice of homemade strawberry cake, or drizzle a little silky chocolate ganache over the tops.
How to Store and Reheat Cream Cheese Strawberry Cookies
Store cooled cookies in an airtight container in the refrigerator for up to 4 days, because the cream cheese and fresh fruit need cold storage. Let them sit at room temperature for 10 minutes before serving for a softer bite. Freeze baked cookies in a single layer, then transfer them to a zip top bag for up to 3 months and thaw in the refrigerator.
Tips and Variations for Cream Cheese Strawberry Cookies
Chill the dough. If the dough feels very soft, chill it for 15 to 30 minutes before scooping to help the cookies hold their shape.
Pat the berries dry. Blot chopped strawberries on paper towels so they do not add extra liquid.
Do not overmix. Mixing too long after the flour goes in makes the cookies tough.
Use room temperature ingredients. Cold cream cheese leaves lumps in the dough.
Skip the raw dough. Do not taste the raw dough, since it contains raw egg and raw flour.
Add a glaze. A simple glaze of powdered sugar and a little milk adds sweetness.
Try other berries. Chopped raspberries or blueberries work well in the same amount.
Handle eggs safely. For safe egg handling, read the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Cream Cheese Strawberry Cookies
Why do my cream cheese strawberry cookies spread too much?
The dough may be too warm or the berries too wet. Chill the dough for 15 to 30 minutes and pat the strawberries dry before folding them in.
Can I use frozen berries in cream cheese strawberry cookies?
Fresh berries work well because frozen berries release too much water as they thaw. If you must use frozen, thaw, drain, and pat them very dry.
Can I freeze cream cheese strawberry cookies?
Yes. Freeze baked cookies for up to 3 months. You can also freeze scooped dough balls and bake them from frozen, adding 1 or 2 minutes to the bake time.
How many cookies does this make?
The recipe makes about 12 cookies when scooped with a heaping tablespoon.
Can I use low fat cream cheese?
Full fat cream cheese gives the ideal texture. Low fat versions have more water and can make the dough sticky.
Cream Cheese Strawberry Cookies with Vanilla
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ⅛ tsp kosher salt
- ¼ cup unsalted butter softened
- ½ cup cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries finely chopped and patted dry
Instructions
Cooking
- Mix the dry ingredients. Preheat the oven to 350 degrees F. Whisk the flour, baking powder, and salt in a bowl.
- Cream. Beat the butter, cream cheese, and sugar for 2 to 3 minutes until fluffy, then beat in the egg and vanilla.
- Combine. Mix in the dry ingredients until just combined and fold in the strawberries.
- Bake. Drop heaping tablespoons of dough on a lined baking sheet and bake 12 to 15 minutes until the edges are golden.
- Cool. Cool on the pan for 5 minutes, then move to a rack.
