Preheat the oven. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help your cookies bake evenly and prevent sticking.

Mix the cream cheese and butter. In a large bowl, combine the softened cream cheese and butter. Use a hand mixer or stand mixer to beat them together until smooth and creamy.

Add sugar, egg, and vanilla. Gradually mix in the granulated sugar until well combined. Then, add the egg and vanilla extract; beat until it’s all beautifully blended.

Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamy mixture, mixing until just combined. Don’t overmix; we want tender cookies!

Fold in the strawberries. Gently fold in the chopped strawberries with a spatula. Their sweetness adds such a lovely touch, so be gentle so you don’t break them down too much.

Scoop and bake. Using a cookie scoop or tablespoon, drop dollops of cookie dough onto your prepared baking sheet, leaving space between each (about 2 inches apart). Bake for 12-15 minutes or until the edges start to turn golden.

Cool and dust with powdered sugar. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. If you’re feeling fancy, dust them with powdered sugar right before serving for a pretty finish!

Enjoy! These Strawberry Cheesecake Cookies are best enjoyed fresh but will keep nicely in an airtight container for a couple of days. Share them with friends, or tuck some away for those “just because” moments—because you deserve a cookie too!