Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup freeze-dried strawberries, crushed into small pieces
- ½ cup white chocolate chips (optional, but so good!)
Substitution tips: If you don’t have freeze-dried strawberries, finely chop fresh strawberries and gently fold them in, but reduce baking time slightly to avoid sogginess. For a dairy-free version, use vegan butter and cream cheese alternatives, though the texture will be a bit different.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of Mama Lou’s meticulous attention to detail—she believed a good base was the secret to perfect baking.
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar using an electric mixer on medium speed. Continue until the mixture is light, fluffy, and creamy, about 3-4 minutes. I love this moment because the kitchen starts to fill with the sweet scent of butter and sugar mingling—like a gentle promise of what’s to come.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can toughen the cookies, so be gentle—Mama Lou’s advice still rings true after all these years.
- Fold in the crushed freeze-dried strawberries and white chocolate chips (if using) with a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For an extra touch, gently press the tops to flatten them slightly—this helps the cookies bake evenly and look inviting.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set and just beginning to turn golden. The centers should still look slightly soft—this is the key to that tender, cheesecake-like texture.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time is crucial; it helps the cookies set perfectly and keeps them from crumbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
