On Pinterest I was browsing around and looking for cookie recipes to add to my collection and chose to make Strawberry and Cream Cheese Cookies for its ease of finding the recipe’s ingredients and because I liked the combination of fruit baked with a cream cheese based cookie dough. I wanted to try making a dessert from scratch instead of from my usual store bought premade baking mix as something new. The next day I found all of the required ingredients at the local grocery store and tried making these delicious cookies later on during the same day. Something I messed up on while putting together the cookie dough was adding 1 tablespoon of baking powder to the mixture instead of 1 teaspoon (it gave an extra poufyness and almost cakelike texture to the cookies). Another thing is that I would not add as much lemon juice as specified in the recipe or to not add any lemon juice to the strawberries for less tartness. Trying this recipe made 12 cookies, my roommates ate all of them the same night and they actually liked how the cookies were more tart than sugary. I had a lot of fun baking these cookies and I would definitely try this recipe again!
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| Fresh strawberries chopped into small segments |
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| Mixed cream cheese and sugar |
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| Adding in flour to the mixture |
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| Strawberries precoated with flour then folded in with spatula |
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| prebaking |
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| After baking! |
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| Cookie with sanded sugar |
All credits for recipe goes to Vera’s Kitchen Corner
Strawberry Cream Cheese Cookies
Ingredients
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter-softened
4 oz cream cheese-softened
3/4 cup sugar
1 egg
1 teaspoons vanilla extract
3/4 cup chopped fresh strawberries
2 tablespoon lemon juice (optional)
1-2 tablespoon flour
5 oz white chocolate-chopped
(optional)
sanding sugar
Instructions
- Preheat oven to 350 degrees
- Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
- Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
- Beat butter with sugar and cream cheese until it is light and fluffy.
- Add egg and vanilla and mix well.
- Gradually add flour mixture and mix until it’s well combined.
- Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
- Drop heaping tablespoon of batter onto pan leaving an inch space between.
- Set the cookies in the refrigerator for 5-10 minutes before baking.
- Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
- Bake for 13-15 minutes or until the edges become golden brown.
- Let cookies cool for a few minutes in the pan then transfer to a plate.
