Strawberries and Cream Cheese Cookies

These cream cheese-based cookies are laced with crushed up freeze-dried strawberries for a sweet and creamy cookie. The combination of strawberries and cream is a classic one – bowls of fruit topped with cream have been served at Wimbledon since the British tournament started in 1877 and New York Cheesecake is often served piled with a sticky strawberry compote. 

The great thing about using freeze-dried strawberries is a punch of summer fruit regardless of the season. It adds a concentrated strawberry flavor without adding extra liquid or sugars to baked goods like these cookies. Because it has a long shelf life you can stock up!

Strawberries and Cream Cheese Cookies

Key Ingredients in This Recipe

• Freeze-dried strawberries – Because they lose their water content when the berries are frozen and vacuum sealed, freeze-dried strawberries are crispy rather than chewy like dehydrated fruit. They also add a beautiful color making for a naturally tie-dyed white and red swirled cookie. Find them by the nuts at grocery stores like Trader Joe’s and Whole Foods. 
• Cream cheese – Make sure you use room temperature cream cheese so it mixes easily with the butter. Cream cheese helps to create moist yet dense cookies. 
• All-purpose flour – AP flour is made from a mix of soft and hard wheat. Because it’s a mid-strength and medium-gluten flour it is versatile and can be used in many baked goods. 
• Vanilla extract – Vanilla helps to enhance the flavors in these cookies. Be sure to use pure vanilla extract, you don’t want artificial flavors or added sweeteners. 

How to Make Strawberries and Cream Cookies

1. Mix butter and cream cheese. In a large mixing bowl, beat the butter and cream cheese until thoroughly combined.
2. Add sugar. Add the sugar and beat well, about 1 minute.
3. Then add egg and vanilla. Next, add the egg and vanilla and continue to beat until light and fluffy, about an additional minute.
4. Add dry ingredients. In a medium bowl whisk together flour and baking powder. Slowly add the dry ingredients to the cream cheese mixture and beat on low speed until mixed.
5. Add strawberries. Add 2 cups of the freeze dried strawberries and mix until just combined (you want some bigger pieces to remain).
6. Chill dough. Cover and chill the dough in the refrigerator until firm, for at least 1 hour.
7. Heat oven. When ready to bake the cookies, heat the oven to 350ºF (180ºC).
8. Roll cookies. Roll 2 tablespoons (60g) of the dough into balls and arrange on a baking sheet 2 inches apart.
9. Bake. Bake the cookies until the edges are just golden brown, about 12 minutes. Remove from the oven and transfer to a wire cooling rack to cool completely.
10. Garnish cookies. Pulverize the remaining freeze dried strawberries in a small bag until they become a powder. Use a fine mesh sieve to garnish the top of the cookies with the powder. Serve at room temperature.

Tips and Tricks for This Recipe 

• Try adding white chocolate or semi-sweet chocolate chips to this recipe for another complementary element. 
• The cookies can also be rolled in coarse sugar before they are baked for extra decor. 

Other Recipes to Try

• Linzer cookies 
• Raspberry White Chocolate Scones
• Raspberry Cream Cheese Brownies

Strawberries & Cream Cookies

Print Pin

Prep Time 1 hr

Cook Time 12 mins

Serves 2 dozen

US Customary – Metric

Ingredients:

• ½ cup unsalted butter softened
• 1 (8-ounce) package cream cheese, softened
• 2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 3 cups freeze dried strawberries, divided

Instructions:

• In a large mixing bowl, beat the butter and cream cheese until thoroughly combined.
• Add the sugar and beat well, about 1 minute.
• Next, add the egg and vanilla and continue to beat until light and fluffy, about an additional minute.
• In a medium bowl whisk together flour and baking powder. Slowly add the dry ingredients to the cream cheese mixture and beat on low speed until mixed.
• Add 2 cups of the freeze dried strawberries and mix until just combined (you want some bigger pieces to remain).
• Cover and chill the dough in the refrigerator until firm, for at least 1 hour.
• When ready to bake the cookies, heat the oven to 350ºF (180ºC).
• Roll 2 tablespoons (60g) of the dough into balls and arrange on a baking sheet 2 inches apart.
• Bake the cookies until the edges are just golden brown, about 12 minutes. Remove from the oven and transfer to a wire cooling rack to cool completely.
• Pulverize the remaining freeze dried strawberries in a small bag until they become a powder. Use a fine mesh sieve to garnish the top of the cookies with the powder. Serve at room temperature.

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