Cream Cheese Strawberry Cookies: Soft, Sweet, and Simply Irresistible

When you crave something that’s both comforting and bursting with freshness, Cream Cheese Strawberry Cookies are the perfect answer. These cookies are soft, buttery, and delicately flavored with tangy cream cheese and sweet, juicy strawberries. The combination feels like biting into a strawberry cheesecake wrapped in the convenience of a cookie.

These cookies are perfect for spring and summer gatherings, Valentine’s Day treats, or simply for an afternoon pick-me-up. Whether you serve them with tea, pack them for a picnic, or make them for a bake sale, they’ll steal the show every time.

Let’s dive into how to make these pillowy delights and why they’ve become a FoodieMoms favorite.

Why You’ll Love These Cookies

There’s something magical about cream cheese in cookie dough. It transforms the texture into something incredibly soft and melt-in-your-mouth, adding richness and moisture that lasts for days. Combine that with strawberries, and you’ve got a dessert that’s both elegant and approachable.

Here’s why these cookies deserve a place in your kitchen:

• Tender texture: Thanks to cream cheese, these cookies stay soft for days.
• Real strawberries: No artificial flavors here—just pure, juicy fruit.
• Cheesecake flavor: The tangy cream cheese balances the sweetness perfectly.
• Pretty in pink: The bits of strawberry give each cookie a charming natural blush.
• Simple ingredients: You probably have everything you need already!

Ingredients

For the Cookies:

• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 ¼ cups fresh strawberries, finely chopped (patted dry)

Optional Glaze (for extra sweetness):

• ¾ cup powdered sugar
• 1 ½ tbsp milk or cream
• ½ tsp vanilla extract

Instructions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter, Cream Cheese, and Sugar:
   In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer until smooth and creamy. Add the sugar and continue beating until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla:
   Mix in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients:
   Gradually add the dry mixture to the wet mixture. Mix on low speed just until incorporated—don’t overmix or your cookies may turn tough.
6. Fold in the Strawberries:
   Gently fold in the chopped strawberries using a rubber spatula. If the strawberries are very juicy, pat them dry with a paper towel first to prevent excess moisture in the dough.
7. Chill the Dough (Important):
   Chill the dough for 20–30 minutes in the refrigerator. This helps it firm up and keeps the cookies from spreading too much.
8. Scoop and Shape:
   Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake to Perfection:
   Bake for 12–14 minutes or until the edges are set but the centers still look slightly soft. The cookies should not brown too much—they’ll finish setting as they cool.
10. Cool Completely:
    Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Optional Glaze:
    In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies for a sweet finishing touch.

Cream Cheese Strawberry Cookies

Soft, sweet cookies made with tangy cream cheese and juicy strawberries for a melt-in-your-mouth treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Summer

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 2.25 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter softened
• 4 oz cream cheese softened
• 1 cup granulated sugar
• 1 egg large
• 1 tsp vanilla extract
• 1.25 cups fresh strawberries finely chopped, patted dry

Glaze (optional)

• 0.75 cup powdered sugar
• 1.5 tbsp milk or cream
• 0.5 tsp vanilla extract

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter and cream cheese until creamy, then add sugar and beat until fluffy.
4. Mix in egg and vanilla extract until smooth.
5. Gradually add dry ingredients and mix until combined.
6. Fold in chopped strawberries gently.
7. Chill dough for 20–30 minutes before baking.
8. Scoop dough onto sheets and bake 12–14 minutes or until edges are set.
9. Cool completely on wire racks.
10. Optional: drizzle with vanilla glaze once cooled.

Notes

Pat strawberries dry before mixing to avoid excess moisture.

Tips for Success

• Dry the strawberries: Too much moisture can make your dough too sticky or cause cookies to bake unevenly.
• Use room temperature ingredients: Soft butter and cream cheese blend more easily, creating a smooth batter.
• Don’t overbake: These cookies are meant to be soft and cake-like.
• Try freeze-dried strawberries: For extra flavor without moisture, replace half the fresh strawberries with freeze-dried ones.
• Add white chocolate chips: A handful of white chocolate adds a rich sweetness that complements the tang of the cream cheese.

Variations to Try

• Strawberry Lemon Cream Cheese Cookies: Add 1 tablespoon of lemon zest for a bright citrus twist.
• Chocolate-Dipped Strawberry Cookies: Once cooled, dip half of each cookie into melted dark or white chocolate.
• Berry Mix Cookies: Substitute half the strawberries with raspberries or blueberries for a mixed-berry delight.
• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend.

Serving Suggestions

These cookies pair beautifully with a cup of coffee, iced latte, or a glass of cold milk. Serve them on a dessert platter alongside vanilla ice cream or whipped cream for a decadent treat. For parties or picnics, wrap them individually in parchment paper for easy sharing.

You can also turn them into cookie sandwiches by spreading a thin layer of sweetened cream cheese frosting between two cookies.

Storage and Make-Ahead Tips

• Room Temperature: Store cookies in an airtight container for up to 3 days.
• Refrigerator: Extend freshness to about 5 days if chilled.
• Freezer: Freeze unbaked dough balls on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding an extra 2 minutes to baking time.

Fun Fact

Did you know that cream cheese-based cookies originated as a variation of cheesecake bars in the early 20th century? Home bakers wanted the flavor of cheesecake without the hassle of baking a full cake, so they experimented with adding cream cheese to cookie dough — and the result was this soft, rich texture that feels timeless.

Why This Recipe Works

It’s all about balance. The cream cheese ensures the cookies remain tender, while butter adds richness. The combination of baking powder and baking soda gives them just the right rise and chew. Real strawberries add bursts of fruity freshness that make every bite taste like a mini strawberry cheesecake cookie dream.

If you’re looking for a dessert that’s as pretty as it is delicious, these Cream Cheese Strawberry Cookies will absolutely hit the mark.