Forget Everything You Know About Cookies
These aren’t just sweet little bites with strawberries mashed into dough. I didn’t want the usual jam swirl or chunks that fight for space. Instead, I steadied myself with freeze-dried strawberry powder—so vibrant, it smells like a fruit barn during harvest. Popping a cookie into my mouth, I didn’t get the typical crunchy or chewy. Instead, there’s this weird, almost foggy texture—soft but a little gritty from the berries, with thick cream cheese flavor sneaking in. Makes you think of those summer afternoons staring at the ceiling, daydreaming of strawberries drowning in cream. Today, that feels especially timely, visions of fresh berries waking up the produce aisle and messing with my willpower. I probably should’ve made a double batch.
Strawberry Powder Cookies with Cream Cheese Texture
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, strawberry powder, sugar, and salt. Use a whisk to evenly distribute the ingredients and create a vibrant pink mixture.
- In a separate bowl, beat the softened butter and cream cheese together using a hand or stand mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Add the egg and vanilla extract, continuing to mix until fully incorporated. The mixture should be fluffy and pale.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until the dough just comes together. It will be slightly sticky and speckled with strawberry powder. Chill the dough in the refrigerator for at least 15 minutes to firm up.
- Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Gently flatten each ball of dough with your hand or the bottom of a glass to give a uniform thickness.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies will appear slightly cracked on top, with a tender, crumbly exterior. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Hard to tell if it’s the berries, the cream cheese, or just the weird way these cookies settle in your hand. Either way, they’re different enough to make me wonder how I’ve never combined these things before. Sometimes, the best ideas just happen when you’re not looking.