Springtime Cookies

Strawberry Cream Cheese Cookies {Gluten Free} HOPPY Easter!


4 ounces Cream Cheese, softenend

4 ounces Unsalted Butter (1 stick), softened

½ Cup Light Brown Sugar

¼ Cup Granulated Sugar

1 Egg

1 tsp Vanilla Extract

1¼ Cups Gluten Free AP Flour

½ tsp Baking Soda

½ tsp Sea Salt

1¼ Cups Strawberries, sliced in to small pieces


  1. Heat oven to 350° F
  2. In a separate bowl, sift together the flour, salt, and baking powder.
  3. In a large bowl, using electric mixer, beat together the cream cheese, butter, and sugars until light in color.
  4. Add the egg and vanilla extract, mixing until just combined.
  5. Add flour mixture half at a time and mix until combined.
  6. Using spatula, gently fold in the strawberries.
  7. This will yield a wet dough so you have an option here to refrigerate the dough for 30 minutes. If you are in a hurry, that is fine too! Scoop the dough in even portions onto the baking sheet and bake for about 15 minutes, rotating half way through. Be careful not to over-bake as the strawberries will start to caramelize and may burn the ends and bottoms of your cookies.
  8. Because this cookie uses cream cheese, hold cookies in the refrigerator if they even last that long!

3 Comments Add yours

  1. Stefani says:

    They were a hit!


  2. These look delicious, will have to give them a try! I recently stumbled across your blog and I am happy to be able to follow, can’t wait to keep up with your new posts!



    1. Thank you so much for the support!! If you have any questions or things didn’t turn out as expected, please don’t hesitate to reach out! Thank you again 🙂 Bethani

      Liked by 1 person

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