Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, cream cheese, and sugar with an electric mixer for 2-3 minutes until fluffy.
- Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt; gradually add to the wet ingredients mixing on low speed until just combined.
- Fold in the crushed freeze-dried strawberries, white chocolate chips, and graham cracker crumbs if using.
- Scoop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden and the centers are puffed but still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 70mgPotassium: 30mgSugar: 5gVitamin A: 2IUCalcium: 1mgIron: 2mg
Notes
For extra flavor, melt cream cheese with a dusting of powdered sugar and milk to make a glaze to drizzle over cookies.
Store cookies in an airtight container for up to 4 days at room temperature or freeze for longer storage.
Dough can be frozen for up to 3 months; bake directly from the freezer, adding 1-2 extra minutes to the bake time.
If you don't have freeze-dried strawberries, substitute with 1/3 cup of strawberry jam swirled into the dough for a different flavor.
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