Ingredients
Equipment
Method
- In a mixing bowl, beat the softened cream cheese, butter, and granulated sugar together with an electric mixer on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes. The mixture should be light and fluffy, with a pale color.1 cup cream cheese, 1/2 cup unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla extract to the creamed mixture. Continue beating until fully incorporated and the mixture is slightly increased in volume. Look for a smooth, uniform batter with no streaks of egg.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick and soft but not sticky.2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gently fold in the chopped strawberries using a spatula, distributing them evenly throughout the dough. The strawberries should be visible and slightly embedded in the dough, giving it a speckled appearance.1 cup fresh strawberries
- Using a cookie scoop or tablespoon, portion the dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Slightly flatten each cookie mound with the back of a spoon or your fingers to ensure even baking.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden and the centers look set but still soft. You’ll hear a gentle sizzling as the cookies bake and smell sweetly of strawberries and baked sugar.
Notes
Ensure strawberries are well chopped to distribute evenly. Do not overbake to keep cookies soft and tender. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.