Strawberry Cream Cheese Cookies are simple, sweet, chewy, and bake in just 15 minutes! 

If you love the flavors of strawberry and cream cheese you are going to love this easy cookie recipe. These are one of my favorites to make on rainy days because most of the time I already have the ingredients on hand and they don’t take long. 

Even though fresh strawberries are a summertime staple, I am going to show you how to use freeze-dried strawberries. These are perfect to use when baking. Because of the special freeze-drying process, you can keep these on your shelf year-round.  

If you aren’t familiar, they keep their sweet flavor without additional sugar being added. You also don’t have to worry about them changing the consistency of your cookie dough as with frozen strawberries. 

As a strawberry lover, you may also want to try my Strawberry Mint Mojito, Strawberry Overnight Oats, or this Strawberry Mascarpone Dessert.

Ingredients Needed 

• whole wheat pastry flour – great for baking because it’s light and milled differently than regular whole wheat.
• all-purpose flour
• baking powder – gives the cookies their fluff
• kosher salt
• unsalted butter
• cream cheese – any variety will work
• granulated sugar – you can also use maple sugar or coconut sugar
• egg
• vanilla extract
• freeze dried strawberries

How to Make the Best Strawberry Cream Cheese Cookies 

Line two baking sheets with parchment paper and preheat the oven to 350 degrees. 

Mix the flours, salt, and baking powder together in a medium bowl. 

Cream the softened butter, cream cheese, and sugar in a separate bowl using an electric or stand mixer. 

Add the vanilla and egg, then continue mixing. 

By hand or with a mixer, stir in half of the flour mixture. Pour in the remaining flour and mix well. 

If needed, break up the freeze-dried strawberries then fold them in with a spatula. 

Use a teaspoon or cookie scoop to add the cookies to the baking sheet. 

Bake for 15 minutes or until lightly browned. 

Allow them to cool completely before serving. 

Tips for Making

• Make sure the butter and cream cheese has softened before mixing together. 
• While you can use table sugar, maple, or coconut sugar, avoid adding brown sugar. 
• Know that whole wheat flour is different from whole wheat pastry flour and it is not an accurate substitute. 
• The cookies do not flatten out much when baking, if needed you can gently press them down a little with the back of a spoon. 
• Be careful not to overcook. The tops will be lightly browned, but if you let them bake any longer the bottoms will burn. 
• Do not use frozen strawberries. They have too much moisture and may change the consistency of the cookies. 

Can I Use Fresh Strawberries?

Yes, use the same amount as you would if you were using freeze-dried. 

Are Dried Strawberries the Same As Freeze Dried? 

No. Dried (dehydrated) strawberries still contain more water and are chewy in texture. Freeze drying takes out almost all of the moisture leaving you with a crispy strawberry.

When fruit is freeze-dried, because almost all of the water content is taken out there’s really no need for all of the other additives as what you may see with dehydrated berries.

Also, freeze-drying retains more of the nutritional value when compared to dehydrating.

More Easy Cookie Recipes

• 4 Ingredient Oatmeal Cookies
• Almond Flour Peanut Butter Cookies
• Date Cookies
• Vegan Sugar Cookies
• Olive Oil Cookies

Strawberry Cream Cheese Cookies

Strawberry Cream Cheese Cookies are simple, sweet, chewy, and bake in just 15 minutes!

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Author: Abbie

Ingredients

• 1 cup whole wheat pastry flour
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ¼ cup unsalted butter softened
• 4 ounces cream cheese softened
• ½ cup granulated sugar or maple sugar
• 1 egg
• ½ teaspoon vanilla extract
• ½ cup freeze dried strawberries

Instructions

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a bowl, mix together flours, baking powder, and salt.
• In a separate bowl, add butter, cream cheese, and sugar. Cream together using an electric hand mixer or a stand mixer. Add egg and vanilla and continue to mix together.
• Add ½ of flour mixture and mix together by hand or with electric/stand mixer. Add remaining flour and continue to mix well. Fold in strawberries.
• Drop by rounded teaspoonfuls onto prepared baking sheets. Bake for 14 to 15 minutes until lightly brown.
• Cool completely before eating.

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