Strawberries and Cream Cookies

A Delightful Fusion of Fruity and Creamy Goodness

Strawberries and Cream Cookies are a luscious treat that combines the fresh, tangy sweetness of strawberries with the rich, velvety flavor of cream. These soft and chewy cookies are perfect for summer gatherings, afternoon tea, or simply as a delightful snack when you’re craving something unique. The combination of real strawberries and creamy white chocolate creates an irresistible balance of flavors, making these cookies stand out from the ordinary.

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Why You’ll Love This Recipe

• Bursting with Flavor – Fresh strawberries bring a natural sweetness and slight tartness that balance perfectly with the creamy elements.
• Soft and Chewy Texture – These cookies have a tender bite, thanks to the use of cream cheese or heavy cream in the dough.
• Easy to Make – No complicated techniques; just mix, scoop, and bake.
• Great for Any Occasion – Whether for holidays, picnics, or just a cozy evening treat, these cookies are always a hit.

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Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced and patted dry
• ¾ cup white chocolate chips

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Step-by-Step Directions

1. Prepare the Strawberries

Wash and dice the strawberries into small pieces. Pat them dry with a paper towel to remove excess moisture, preventing soggy cookies.

2. Preheat and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

4. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes using an electric mixer.

5. Add the Wet Ingredients

Mix in the egg and vanilla extract until fully incorporated.

6. Combine the Dry and Wet Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. Fold in the Strawberries and White Chocolate

Gently fold in the diced strawberries and white chocolate chips. Be careful not to mash the strawberries.

8. Scoop and Shape the Cookies

Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake to Perfection

Bake for 12–15 minutes or until the edges are set and slightly golden. The centers may still look soft but will firm up as they cool.

10. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

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Variations and Substitutions

• Dried Strawberries – For a more concentrated flavor and less moisture, swap fresh strawberries with dried ones.
• Chocolate Swap – Substitute white chocolate chips with dark or milk chocolate for a different flavor profile.
• Strawberry Extract – Enhance the strawberry taste by adding ½ teaspoon of strawberry extract to the dough.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend for a gluten-free version of these cookies.

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Serving Size and Timing

• Yield: About 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 30 minutes

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Storage and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a sealed container for up to 2 months. Let them thaw at room temperature before serving.
• Reheating: Warm in a microwave for 10–15 seconds for a freshly baked texture.

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Frequently Asked Questions

How do I prevent the cookies from becoming too soft or soggy?

Ensure the strawberries are thoroughly dried before mixing them into the dough. Too much moisture can cause the cookies to become overly soft.

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well before adding them to the dough. Frozen strawberries tend to release more moisture, which can affect the cookie texture.

Why did my cookies spread too much?

If your cookies spread excessively, try chilling the dough for 30 minutes before baking. Also, avoid overmixing, as this can lead to too much air in the dough.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. If chilled, let it sit at room temperature for a few minutes before scooping and baking.

What if I don’t have cream cheese?

You can replace cream cheese with ¼ cup of heavy cream or Greek yogurt for a slightly different but still creamy texture.

Can I make these cookies dairy-free?

Yes! Use dairy-free butter and vegan white chocolate chips to make these cookies dairy-free.

Do these cookies taste best fresh or after cooling?

They taste amazing both ways! Warm cookies have gooey white chocolate, while cooled ones have a more developed flavor.

Can I add nuts to this recipe?

Absolutely! Chopped almonds, pecans, or macadamia nuts would pair well with the strawberries and cream flavor.

How do I make these cookies extra soft?

For an ultra-soft texture, slightly underbake the cookies and allow them to finish setting on the baking sheet.

Can I double the recipe?

Yes! Simply double all the ingredients and bake in batches for best results.

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Conclusion

Strawberries and Cream Cookies are a delightful twist on traditional cookies, offering a balance of fruity freshness and creamy indulgence. Whether you enjoy them with a cup of tea, pack them for a picnic, or serve them at a special event, these cookies are sure to impress. Try this recipe today and enjoy the perfect blend of strawberries and cream in every bite!

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