Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze-dried strawberries, crushed into small pieces (or 1 cup finely chopped fresh strawberries, but reduce baking time slightly)
- Optional: ½ teaspoon lemon zest for a bright, zesty note
If you’re looking to make these cookies a bit lighter, you can substitute half the butter with coconut oil, which adds a subtle tropical aroma. For a gluten-free version, try swapping the all-purpose flour with a 1:1 gluten-free baking flour blend. Just keep in mind that texture might vary slightly, but the essence of the cookies will remain just as delightful.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I find using parchment makes cleanup a breeze, especially when baking with cream cheese dough, which can be a bit sticky.
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is pale and fluffy, about 4-5 minutes. This step is crucial; the lightness here creates that melt-in-your-mouth texture I adore.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and, if using, the lemon zest. The zest adds a lovely freshness that cuts through the richness, a trick I picked up from my mum’s lemon drizzle cakes.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy here—once you see no more flour, it’s time to stop.
- Gently fold in the crushed freeze-dried strawberries or fresh chopped strawberries. If you’re using fresh, be careful not to overwork the dough to avoid too much moisture escaping.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread too much, but they do puff slightly, so give them room to breathe.
- Bake for 12-14 minutes, or until the edges are just turning golden and the centers look set but still soft. The smell at this point is heavenly—a mix of buttery richness and sweet strawberry notes that always makes me pause and smile.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up without losing that tender crumb texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
