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 Cookies 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 Make Soft Batch Strawberry Cookies
To get started baking these Soft Batch Strawberry Cookies, preheat the oven to 350°F and prepare three baking sheets by lining them with parchment paper. Using a stand mixer with a paddle attachment (or a handheld mixer), add the room temperature butter, cream cheese, brown sugar, and confectioners’ sugar. Beat on high until the ingredients are fully combined (2-3 minutes).
Next, blend in the egg and vanilla at the lowest speed for about a minute. Then, add in the remaining dry ingredients and mix on low for another minute, or until the ingredients are fully incorporated. By hand, fold in the white chocolate chips and finally, the diced strawberries. Reserve about 1/4 cup of the strawberries to add to the tops of the cookies.
Baking Soft Batch Cookies
There is no need to chill the cookie dough for this soft batch strawberry cookies recipe. So, once you have your cookie dough mixed, it’s time to get the cookies in the oven!
Using a 3 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets. I fit eight cookies on each of the first two baking sheets, which left four for the third sheet. Add the reserved diced strawberries to the tops of the cookies. Use your hand or the bottom of a glass to flatten the cookies and press in the added strawberries. These cookies do not spread.
Bake the cookies for 8-10 minutes, and don’t let them get dark brown. Cookies are actually better when they are slightly underdone and barely brown on the edges. After removing the cookies from the oven, let them cool for 5-10 minutes before moving them to a cooling rack.
How to Store Strawberry Cookies
I recommend storing it 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.
Looking for More Cookie Recipes?
Soft Batch Strawberry Cookies
- ½ cup (113g or 1 stick) unsalted butter, room temperature
- ¼ cup (2 ounces) cream cheese, room temperature
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (30g) confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2¼ cups (281g) 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
- 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.
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