Strawberry season means Jewels and Heart will be eating strawberries around all the time. Sometimes we buy so many we don’t know what to do with. We found the perfect way to put them into one of our favorite desserts, cookies! These strawberries and cream cookies are the perfect blend of sweet and fruity. Once you bite into these cookies you will be rewarded with a taste of yummy cream cheese and delicious strawberries. These Strawberries and Cream Cookies are perfect for summer BBQ’s, birthday parties or just an afternoon snack.
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Here's what's in this recipe.
- Flour: We have only tried this recipe with All Purpose Flour. so we suggest it best.
- Strawberries: Fresh strawberries work best but dried strawberries can work as well. Frozen strawberries will add too much moisture to the cookies leaving them soggy. As is, with fresh strawberries, they need to be dry and drained as much as possible.
- Egg: Use your preference of egg.
- Cream Cheese: Any cream cheese will do but make sure it is softened so you can blend it well.
- Oats: These are optional but they do add a bit of texture and flavor to the cookies. We use old fashioned oats.
How to Make Strawberries and Cream Cookies
Pre-heat oven to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper. Line 2 cookie sheets with a silicone baking mat or parchment paper. 2 trays should be enough for the amount of batter you will have.
Dice strawberries and then pour 1/2 tbsp lemon juice over them. Stir gently and after a few minutes, drain all the juice. The more moisture in the strawberries, the more moisture in the cookies. Too much will make them soggy.
Whisk 1 1/4 cup flour and 1 tsp baking powder and put aside. With a stand or a hand mixer, beat 1/4 cup softened butter, 3/4 cup granulated sugar and 4 oz softened cream cheese until light and fluffy. Add 1 egg and 1 tsp vanilla extract and blend well. Slowly add the flour mixture and mix until well combined.
Sprinkle 2 tbsp of flour on top of strawberries and toss until they are coated well. Fold in 1/2 cup of oats into batter and add strawberries. Fold into the mixture. Do not use mixer or whisk.
Put batter bowl into the refrigerator for 20-30 minutes to let set. Once cool, use a spoon or a cookie scoop to put batter onto cookie sheet. Then bake in oven for 15 minutes (edges will be light brown).
After they have baked for approximately 15 minutes, check the bottom of the cookies to make sure they are slightly brown. The tops may not look completely done but if you wait until they are then
the cookie will be over done and hard after cooling. The cookies will finish cooking after you take them out of the oven. Allow to cool on a baking sheet several minutes before transferring to a wire rack to cool completely.
Once cooled, you can eat them.
Store in an airtight container for 2-3 days or refrigerate to have them last longer.
Enjoy!
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Change The Flavor
You can substitute the strawberries for any other berry you like. Blueberries, raspberries and boysenberries would be great substitutes. Just make sure to drain any juices You can also add white chocolate chips instead of or in addition to the oats.
Storing Your Cookies
Storing: Make sure any left over cookies are stored in an air tight container and put in the refrigerator. This recipe makes enough for 15-20 people (depending on the size you make each cookie).
Strawberries and Cream Cookies
Difficulty: Easy30
servings15
minutes15
minutesIngredients
1 1/4 c flour
1/2 tsp baking powder
1/4 c softened butter
3/4 c sugar
4 oz softened cream cheese
1 egg
1tsp vanilla extract
1 c diced fresh strawberries (drained from water)
1 tbsp lemon juice
2 tbsp flour (for strawberries)
1/2 c oats
Directions
- Preheat oven to 350 degrees.
- Line cookie sheet with silicone baking mat or parchment paper. You will likely need 2 trays.
- Dice strawberries and then pour lemon juice over them. Stir gently and after a few minutes drain all the juice.
- Whisk 1 1/4 cup flour and baking powder and put aside.
- With a stand or hand mixer, beat the butter, sugar and cream cheese until light and fluffy.
- Add egg and vanilla and blend well.
- Slowly add flour mixture and mix until well combined.
- Sprinkle 2 tbsp of flour on top of strawberries and toss until they are coated well.
- Fold in oats.
- Add strawberries to batter and fold into the mixture. Do not use mixer.
- Put batter bowl into the refrigerator for 20 minutes to set.
- Once cool, use a spoon or cookie scoop to put batter onto cookie sheet.
- Bake in oven for 15 minutes (edges will be brown) then let cool.
- Remove from cookie sheet and enjoy!
Make sure to tag us @jewelsandheart on Instagram if you make this Strawberries and Cream Cookies recipe. We love seeing you all make these recipes! Pin this recipe and save it for later! Use the button on the recipe card to pin it!
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