There seem to be two different schools of thought on cookies. You either love them crunchy or soft. If you love a super soft cookie that melts in your mouth, these Strawberry Cream Cheese Cookies are for you! They’re made with white cake mix as a shortcut and have freeze-dried strawberries and white chocolate chips baked into them. Simply put, they’re perfection if you love strawberries!
If you’re a strawberry fan, the good news is that you can make these cookies all year long. The freeze-dried strawberries work well in the cookies. They don’t hold any water, so you’re getting all of the strawberry flavor without the added moisture. The strawberries pair well with the white chocolate chips, and the combination makes the cookies delectable.
Looking for more great cookie recipes that aren’t heavy? These are the cookie recipes I love for warmer weather:
Tips For Making Strawberry Cream Cheese Cookies
Did you know that two bakers can make the same recipe, and the end result looks entirely different? It boils down to the science behind cookie making – like how long you’re softening your butter or if your eggs are room temperature. I like to control as much as possible when I’m baking.
I swear by using nice baking sheets (with a cooling rack) and silicone baking mats. The silicone baking mats help the cookies bake evenly and keep them from sticking to the tray. If you don’t have silicone baking mats, parchment paper is a substitute that you can use.
When To Make These Cookies
Even though you can make these cookies any time of the year, they remind me of spring or summer. They’re a light cookie and perfect for the warmer months. Make them for any event because they travel easily. This recipe makes 36 cookies, so you can easily double it and feed a big crowd for a potluck! They’re such an easy and versatile cookie.
How To Store Leftover Cookies
Once the cookies have cooled, transfer them to an airtight food storage container. Keep them out of direct heat. These cookies stay soft, thanks to the cream cheese, and you don’t have to worry about the texture changing. For the best freshness, enjoy the cookies within 4-5 days of baking.
Can You Freeze Strawberry Cream Cheese Cookies?
Yes! These Strawberry Cream Cheese Cookies freeze well. Transfer them to freezer bags and store the cookies in the back of the freezer where the temperatures are more stable. Freeze the cookies for up to 3 months. Let them thaw on the countertop for about an hour before enjoying again. I do not recommend freezing this cookie dough.
Feel free to use a reduced-fat cream cheese. It will not affect the cookies. If you want to use a different freeze-dried fruit, you can easily make that swap. Try freeze-dried raspberries or blueberries for something a little different. Or mix two different types of freeze-dried fruits.
What You Need From The Grocery Store:
- Unsalted Butter
- Cream Cheese
- 15 oz White Cake Mix
- 1 oz Freeze-Dried Strawberries
- White Chocolate Chips
Directions To Make Strawberry Cream Cheese Cookies
Beat in egg and vanilla, mixing well. Add cake mix and beat until combined. Fold in strawberries and white chips.
Using a 2 tablespoon portion scoop, scoop onto a prepared baking sheet. Gently press the cookies down with your fingers. The dough may be sticky.
Bake for 10 minutes. Cookies may look slightly undercooked, and that’s okay. Remove from oven and let stand on baking sheet for 2 minutes before removing from baking sheet and cooling completely on a wire rack.
- 1/2 cup, 1 stick, butter, softened,
- 1 brick, 8 oz, cream cheese, softened
- 1 egg
- 1 teaspoon vanilla
- 1 package, 15 oz, white cake mix
- 1 package, 1 oz, freeze dried strawberries
- 2/3 cup white chocolate chips
- Preheat oven to 350ºF and line a baking sheet with parchment paper, or a silicone baking mat, and set aside.
- Add butter and cream cheese to a stand mixer and mix well until smooth and combined. Beat in egg and vanilla, mixing well.
- Add cake mix and beat until combined. Fold in strawberries and white chips.
- Using a 2 tablespoon portion scoop, scoop onto prepared baking sheet. Gently press the cookies down with your fingers. Dough may be sticky.
- Bake for 10 minutes. Cookies may look slightly under cooked, and that's okay. Remove from oven, let stand on baking sheet for 2 minutes before removing from baking sheet and cooling completely on a wire rack.
- Store leftover cookies in an airtight food storage container. Keep the cookies away from direct heat. For the best freshness, enjoy within 4-5 days of baking.
- If you want to substitute a different freeze-dried fruit, feel free to do so. Use the same measurement.
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Amount Per Serving: Calories: 106Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 83mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g
**Nutrition is calculated by a third party. Actual values may vary.