Strawberry Cream Cheese Crumble Cookies

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Soft, buttery, and loaded with fresh strawberry flavor, these Strawberry Cream Cheese Crumble Cookies are a dreamy treat you won’t forget. With a luscious swirl of tangy cream cheese and a buttery golden crumble topping, each bite melts in your mouth with a perfect balance of sweetness and texture. They’re like strawberry cheesecake in cookie form—crispy on the edges, gooey in the center, and utterly irresistible.

These cookies are ideal for spring and summer gatherings, afternoon coffee breaks, or when you simply want to spoil yourself with something special. Whether you’re a seasoned baker or trying out something new, these cookies are easy to make but taste like they came from a fancy bakery. Once you taste them warm from the oven, they’ll definitely become a go-to in your dessert rotation.

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Ingredients for Strawberry Cream Cheese Crumble Cookies

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

For the Strawberry Mixture:

• ¾ cup fresh strawberries, finely chopped
• 1 tbsp sugar (to macerate the strawberries)

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract

For the Crumble Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup unsalted butter, melted
• Pinch of salt

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Step 1: Prepare the Strawberry Mixture

Start by chopping the strawberries into small bits and toss them in a bowl with 1 tablespoon of sugar. Let them sit for about 10–15 minutes to release their juices. This step enhances the strawberry flavor and prevents excess moisture from affecting the cookie dough later.

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Step 2: Make the Cream Cheese Filling

In a medium bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and chill this mixture while you prepare the dough—it’s easier to work with when slightly firm.

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Step 3: Mix the Cookie Dough

Using a hand mixer or stand mixer, cream the butter and granulated sugar together until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix just until the dough forms. Do not overmix.

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Step 4: Make the Crumble Topping

In a small bowl, stir together the flour, brown sugar, melted butter, and a pinch of salt until it forms a sandy, crumbly texture. Set this aside—it will go on top of each cookie for a delicious crunch.

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Step 5: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out heaping tablespoons of dough and flatten slightly with your hands. Press a thumbprint into the center of each dough round. Fill the indent with a small spoonful of the cream cheese mixture, followed by a few bits of the macerated strawberries. Sprinkle generously with the crumble topping.

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Step 6: Bake

Bake for 13–15 minutes or until the edges are golden and the centers are just set. The cookies will continue to firm up as they cool. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire rack.

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Storage Instructions

To keep your Strawberry Cream Cheese Crumble Cookies tasting fresh and soft:

• Room Temperature: Store in an airtight container for up to 2 days. Since the cream cheese filling is baked, it’s stable short-term, but avoid exposure to warm temperatures.
• Refrigerator: For longer freshness, especially in warmer climates, refrigerate in a sealed container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
• Freezing: Freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temp or reheat in a 300°F oven for 5 minutes to refresh.

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Estimated Nutrition

(Per cookie – based on a batch of 16)

• Calories: ~210
• Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 26g
• Sugar: 15g
• Protein: 2g
• Fiber: <1g
• Sodium: 90mg

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Frequently Asked Questions

1. Can I use frozen strawberries?

Yes, just make sure to thaw and drain them thoroughly before using to avoid excess moisture.

2. Can I skip the crumble topping?

Technically yes, but it’s highly recommended! It adds a buttery crunch that completes the cookie.

3. Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10–15 minutes before assembling.

4. Can these be made gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

5. How do I know when they’re done baking?

Edges should be golden, but the centers may still look soft—that’s perfect! They’ll firm up as they cool.

6. Can I make these smaller or bite-sized?

You can, just reduce the baking time by a few minutes and keep an eye on them as they bake.

7. Can I double the recipe?

Yes, this recipe scales beautifully. Just make sure to chill the cream cheese filling if you’re working in batches.

8. What’s the best way to serve them?

Slightly warm is best! You can microwave one for 10–12 seconds or reheat in a low oven.

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