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Strawberry Cream Cheese Cookies

These cookies are soft and tender, featuring a melt-in-your-mouth crumb achieved through creaming cream cheese into the dough. They incorporate ripe strawberries for bursts of juiciness and are lightly flavored with vanilla, resulting in a delicate, visually appealing final appearance with a slightly golden edges and a moist, crumbly interior.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened at room temperature
  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour sifted before measuring
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries hulled and diced small

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Cookie scoop

Method
 

  1. Using a stand mixer or hand mixer, beat the softened butter and cream cheese together on medium speed until smooth and creamy, approximately 2-3 minutes. Observe the mixture becoming light in color and fluffy.
    1 cup unsalted butter, 8 oz cream cheese
  2. Add granulated sugar and vanilla extract to the creamed mixture. Beat on medium speed until the sugar is fully incorporated and the mixture holds soft peaks, about 2 minutes. Look for a slight increase in volume and a glossy appearance.
    1 cup granulated sugar, 1 teaspoon vanilla extract
  3. Gradually add the sifted all-purpose flour, mixing on low speed just until combined. The dough will start to come together and become slightly thick. Stop when no streaks of flour remain.
    2 cups all-purpose flour
  4. Gently fold in the diced strawberries using a spatula, ensuring even distribution without breaking the berries. The dough should be soft, slightly sticky, and speckled with bright red strawberries.
    1 cup fresh strawberries
  5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and use a cookie scoop to portion out approximately 1.5 tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon or your fingers.
  6. Bake the cookies for 12-14 minutes, or until the edges turn golden brown and the centers are just set. Once baked, remove the baking sheet from the oven and transfer the cookies to a cooling rack. Cool for 10 minutes before serving to allow the texture to set.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.