Strawberries and Cream Cookies are a delightful fusion of fruity sweetness and creamy decadence. These cookies are perfect for those who love the combination of fresh, tangy strawberries and the comforting richness of cream. Ideal for any occasion, they bring a gourmet touch to tea parties, celebrations, or simple family gatherings. The harmonious blend of textures and flavors makes these cookies irresistible to both kids and adults.

The history of these cookies can be traced back to the classic English dessert “Strawberries and Cream,” a dish famously associated with Wimbledon tennis matches. The combination of strawberries and cream dates back centuries, with its origins rooted in the English countryside. Over time, this iconic pairing made its way into various culinary creations, inspiring bakers to experiment and create desserts like tarts, cakes, and eventually cookies. The transformation of this classic dessert into a cookie form adds portability and a new dimension of texture while preserving the beloved flavors.

Ingredients Breakdown

Fresh Strawberries: Provide natural sweetness, vibrant color, and a juicy texture. Ensure they are diced finely to avoid excess moisture.
Cream Cheese: Adds richness and a tangy creaminess that balances the sweetness.
All-Purpose Flour: The base for structure, creating the perfect cookie texture.
Granulated Sugar: Sweetens the dough and enhances the flavor of the strawberries.
Brown Sugar: Adds a hint of caramel flavor and moisture to the cookies.
Unsalted Butter: Provides a tender crumb and buttery flavor.
Egg: Binds the ingredients together and ensures a soft texture.
Vanilla Extract: Enhances the flavor profile with a warm, sweet aroma.
Baking Powder and Baking Soda: Leavening agents that create the ideal lift and texture.
Salt: Balances the sweetness and enhances the overall flavor.

Step-by-Step Recipe

Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Dice the fresh strawberries into small pieces and pat them dry with a paper towel to remove excess moisture.
Creaming the Butter and Sugars: In a mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air into the mixture for a soft texture.
Adding Wet Ingredients: Beat in the cream cheese, egg, and vanilla extract until smooth and well combined.
Mixing Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
Incorporating Strawberries: Gently fold in the diced strawberries, being careful not to overmix to prevent the dough from becoming too wet.
Shaping the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Baking: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep them soft and tender.
Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Strawberries and Cream Cookies

Dry the Strawberries: Excess moisture from strawberries can make the dough too wet and affect the texture. Pat them thoroughly dry before adding to the dough.
Chill the Dough: For better control over spreading, refrigerate the dough for 20-30 minutes before baking.
Use Fresh Ingredients: Fresh strawberries and high-quality butter and cream cheese make a noticeable difference in flavor.
Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Variations and Customizations

Chocolate Twist: Add white chocolate chips or drizzle melted white chocolate over the cookies for a decadent touch.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix for a celiac-friendly version.
Vegan Version: Replace butter with plant-based margarine, cream cheese with vegan cream cheese, and egg with a flaxseed egg.
Lemon Zest: Incorporate a teaspoon of lemon zest for a citrusy twist that complements the strawberries.
Freeze-Dried Strawberries: For a more intense strawberry flavor and less moisture, use freeze-dried strawberries instead of fresh ones.

Health Considerations and Nutritional Value

These cookies, while indulgent, can be made slightly healthier with a few tweaks. Strawberries are rich in antioxidants, vitamin C, and fiber, making them a nutritious addition. Opt for whole wheat flour to increase the fiber content or use coconut sugar for a lower glycemic index. A standard cookie contains approximately 150-180 calories, 7 grams of fat, 20 grams of carbohydrates, and 2 grams of protein. To enjoy them in moderation, pair them with a protein-rich snack or a cup of tea.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries? Yes, but thaw and drain them thoroughly to remove excess moisture.
Can I make the dough ahead of time? Absolutely! Refrigerate the dough for up to 48 hours or freeze it for up to 3 months.
Why are my cookies spreading too much? This could be due to overly moist strawberries or butter that is too soft. Ensure the strawberries are dry and the butter is just softened, not melted.
Can I use a stand mixer? Yes, a stand mixer works perfectly for this recipe, but be careful not to overmix.
What’s the best way to store these cookies? Keep them in an airtight container to maintain freshness and prevent them from drying out.

Strawberries and Cream Cookies

Strawberries and Cream Cookies combine the classic flavors of fresh strawberries and creamy richness in a tender, buttery cookie. Perfect for any occasion, they’re easy to make and can be customized to suit dietary needs or flavor preferences.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 13

Servings 2

Ingredients

Dry Ingredients:

3 cups 360 g all-purpose flour, measured with a digital scale or spooned lightly into the measuring cup and leveled with a knife (do not pack).
3/4 teaspoon baking soda.
1/2 teaspoon salt.

Wet Ingredients:

1 cup 227 g unsalted butter, softened to room temperature.
1 1/4 cups 248 g granulated sugar.
1/4 cup 53 g light brown sugar, packed.
1 tablespoon 14 ml vanilla extract.
2 large eggs at room temperature.

Mix-ins:

11 ounces white chocolate chips.
2 bags 1.2 ounces each, or 68 g total freeze-dried strawberries.

Instructions

Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper and set them aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), combine the butter, granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and mix to combine.
Reduce the mixer speed to medium-low and add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
Lower the mixer speed to the lowest setting and gradually add the flour mixture, mixing just until combined. Gently fold in the white chocolate chips and freeze-dried strawberries until evenly distributed.
Using a large spring-loaded cookie scoop, portion out 3-tablespoon (75 g) mounds of dough. Roll each portion into a ball and place it on the prepared baking sheet with the side containing the most visible white chocolate chips and strawberry pieces facing up (for the best presentation). Leave about 2 inches of space between each cookie.
Bake one sheet at a time for 12–13 minutes, or until the edges are lightly golden and the centers remain soft.
Remove the cookies from the oven. While still warm, use a spatula to gently reshape any edges that may have spread, creating perfectly round cookies.
If desired, press a few additional white chocolate chips onto the tops of the cookies for an extra touch. Let the cookies cool on the baking sheet, placed on a wire rack, for 20 minutes before serving or transferring.

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