Name: Strawberry Cream Cheese Cookies
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ¾ cup + 2 tablespoons granulated sugar; ¼ cup unsalted butter, softened; 4 oz cream cheese, softened; 2 large eggs; 2 tsp pure vanilla extract; 2 cups roughly chopped fresh strawberries; 1 tbsp lemon juice; 2 tbsp all-purpose flour (for strawberries); 6 oz white chocolate baking chips (½ bag)

Description

Soft, chewy, and bursting with fresh strawberries, these Strawberry Cream Cheese Cookies are the ultimate sweet treat. Cream cheese gives them a rich, tender texture while white chocolate chunks add just the right amount of sweetness. Perfect for summer baking or anytime you want a fruity, indulgent cookie, this recipe is easy to follow and yields 36 delicious cookies.

Ingredients

1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup + 2 tablespoons granulated sugar
¼ cup unsalted butter, softened
4 oz cream cheese, softened
2 large eggs
2 tsp pure vanilla extract
2 cups roughly chopped fresh strawberries
1 tbsp lemon juice
2 tbsp all-purpose flour (for strawberries)
6 oz white chocolate baking chips (½ bag)

Instructions

Preheat oven to 350°F (175°C).
In a small bowl, combine chopped strawberries and lemon juice. Set aside.
Sift together 1¾ cups flour, baking powder, and ¼ tsp salt. Set aside.
In a stand mixer or medium bowl with hand mixer, cream together butter and cream cheese for 1½–2 minutes. Scrape down sides.
Add granulated sugar and continue mixing for another 1–1½ minutes.
Reduce mixer speed to low. Add vanilla extract and eggs one at a time, mixing well after each.
Gradually add sifted flour mixture, ½ cup at a time, mixing on low.
Add white chocolate chips, mixing just until combined.
Drain lemon juice from strawberries and sprinkle 2 tbsp flour over berries. Toss to coat and discard excess flour.
Gently fold strawberries into dough. Chill dough in refrigerator for 10 minutes.
Using a 1–1½ tablespoon cookie scoop, place dough balls 2 inches apart on a baking sheet.
Bake for 13–15 minutes or until edges are golden. Let cookies rest 5 minutes on the sheet, then transfer to a cooling rack.

Notes

Serve cookies warm with a glass of milk or as part of a dessert platter.
Store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze baked cookies in a sealed container for up to 2 months.
Cookie dough can also be frozen before baking for convenient fresh cookies later.