Strawberries & Cream Cookies

Strawberries have slightly buttery and creamy notes that complement the tangy cream cheese.

Course sweets

Cuisine American

Keyword cookie, cream cheese, strawberry

Prep Time 1

Cook Time 12

Servings dozen

Calories 3166kcal

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.