Soft Batch Strawberry Cookies are super soft cookies made with cream cheese, white chocolate chips, and fresh strawberries for a strawberry and cream-like flavor. For another soft cookie, try my Soft Batch Chocolate Chip Cookies!
Soft Batch Strawberry Cookies
There is no cream in these strawberry cookies, but each bite reminds me of my strawberries and cream milk. The cookies are so soft, hence the name, and the white chocolate chips with the fresh strawberries are the perfect combination in this sweet dessert.
Soft Batch Strawberry Cookie Ingredients
Room Temperature Ingredients: Room temperature ingredients are important here. If you beat butter or cream cheese when it is still cold, you will end up with lumps. It takes 15-30 minutes for butter and cream cheese to get to room temperature.
White Chocolate Chips: The white chocolate chips give some added creaminess and flavor to these cookies.
Strawberries: I used fresh strawberries in this recipe. If you do use frozen strawberries, let them thaw for about 20 minutes so they are easy to dice.
How to Store Strawberry Cookies
Once the cookies are cooled completely, I recommend storing them in an airtight container for up to 24 hours. Anything beyond that should be refrigerated. The strawberries will discolor and shrink the longer they are exposed to air, so if at all possible, plan on consuming these within 24-48 hours of baking.
They can also be frozen in an airtight container or freezer bag.
Soft Batch Strawberry Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¼ cup (2 ounces) cream cheese, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (30 g) confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2¼ cups (281 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup white chocolate chips
- 2 cups fresh strawberries, diced and divided
Instructions
- Preheat oven to 350°F. Prepare three baking sheets by lining them with parchment paper.
- In the bowl of a stand mixer with a paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down the sides of the bowl as needed.
- With the mixer on its lowest speed, add in the egg and vanilla and blend for about 1 minute.
- Add in the flour, cornstarch, baking soda, and salt. Then, turn the mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.
- Fold in the white chocolate chips, mixing by hand.
- Finally, fold in the diced strawberries, reserving ¼ cup for the topping.
- Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
- Add the reserved diced strawberries to the tops of the cookies. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it is not rounded on top and the added strawberries are pushed into the dough.
- Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.
- Allow cookies to cool for 5-10 minutes before moving to cooling rack.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Awesome strawberry cookies
I like this recipe and I’m going to make it. Can I substitute confectioners sugar for unsweetened sugar?
These cookies were so good., We used chocolate, instead of white chocolate, but it turned out great.
I’d say these are more like a scone texture instead of a cookie. My husband could not stop eating them and he was skeptical about the white chocolate chips being in them. Will make again