Soft-Baked Strawberry Cream Cheese Cookies

These soft-baked strawberry cream cheese cookies are everything I want in a sweet treat—tender, rich, and bursting with strawberry flavor. Each cookie is packed with creamy cheesecake-like goodness and little bits of real strawberry, giving me that perfect mix of fruity and indulgent in every bite. They’re ideal for springtime gatherings, Valentine’s Day, or anytime I’m in the mood for something unique and delicious.

Why I Love This Recipe

I love how these cookies taste like cheesecake in cookie form. The cream cheese in the dough gives them an ultra-soft texture and subtle tang, while the strawberries add a fresh, fruity twist. They bake up thick and pillowy, with a slight crisp on the edges and a melt-in-my-mouth center. Plus, they look beautiful with pops of pink from the strawberries, making them as pretty as they are tasty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Fresh or freeze-dried strawberries (finely chopped)
• White chocolate chips (optional but highly recommended)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together softened cream cheese, butter, and both sugars until smooth and fluffy.

3. I mix in the egg yolk and vanilla extract until fully combined.

4. In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually add it to the wet ingredients.

5. I gently fold in the chopped strawberries and white chocolate chips if I’m using them.

6. I scoop the dough into balls and place them on the baking sheet, spacing them about 2 inches apart.

7. I bake for 10–13 minutes, or until the edges are just set and the centers still look slightly soft.

8. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12–14 cookies.
Prep time: 15 minutes
Bake time: 12 minutes
Total time: 30 minutes

Variations

Sometimes I use freeze-dried strawberries for a more intense strawberry flavor and less moisture in the dough. I’ve also tried stuffing the center of each dough ball with a little cube of cream cheese for a gooey cheesecake center. For a chocolatey twist, I swap the white chocolate chips with dark or semi-sweet chips. If I want to add a hint of citrus, I mix in a little lemon zest with the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days to keep the cream cheese fresh. They also freeze well—I let them cool completely, then freeze in a single layer before transferring to a freezer bag. To enjoy later, I thaw at room temp or warm in the microwave for 10 seconds.

FAQs

Can I use frozen strawberries?

I’ve found that frozen strawberries release too much moisture and can make the cookies soggy. If using them, I chop and blot them dry with paper towels first.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours before baking. It actually helps the flavors develop and makes the cookies bake up thicker.

Why do my cookies spread too much?

If the dough is too warm, the cookies may spread. I recommend chilling the dough for 30 minutes before baking if that happens.

Can I make these cookies gluten-free?

Yes, I’ve used a 1:1 gluten-free baking flour with good results. The texture stays soft and chewy.

Do I have to add white chocolate chips?

Not at all, but I love the creamy sweetness they add. They pair perfectly with the tangy cream cheese and strawberries.

Conclusion

These soft-baked strawberry cream cheese cookies are a sweet, fruity twist on classic comfort. With a melt-in-your-mouth texture and real bursts of strawberry, they’re a fun and flavorful treat I always get compliments on. Whether I’m baking for a special occasion or just treating myself, these cookies are always a hit—and honestly, they’re hard to stop at just one.

Soft-Baked Strawberry Cream Cheese Cookies

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 12–14 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Strawberry Cream Cheese Cookies are soft-baked, ultra-creamy, and packed with real strawberries. Made with cream cheese in the dough, they have a rich, tender texture and beautiful pops of pink. A fruity, sweet twist on classic cookies that’s perfect for spring, parties, or just because!

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Ingredients

• Cream cheese (softened)
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Fresh or freeze-dried strawberries, finely chopped
• White chocolate chips (optional, but recommended)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together softened cream cheese, butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the egg yolk and vanilla extract.
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture.
5. Gently fold in chopped strawberries and white chocolate chips.
6. Scoop dough into balls and place on prepared baking sheet, spacing 2 inches apart.
7. Bake for 10–13 minutes, until edges are set and centers are slightly soft.
8. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

 

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Notes

• Use freeze-dried strawberries for a stronger flavor and less moisture.
• Chill dough for 30 minutes to reduce spreading.
• Add lemon zest for a citrusy twist.
• Stuff with a cube of cream cheese for a gooey cheesecake center.
• Replace white chocolate chips with dark or semi-sweet for variety.