Anjali Arora
Why these cookies matter right now
I’ve been digging through my grandma’s old recipe box lately. Found a faded slip of paper with a few strange notes about a cookie that was supposed to be ‘like summer in a bite.’ No fancy ingredients, no elaborate instructions. Just strawberries, cream cheese, and a lot of hope. It’s the kind of thing you’d forget about if not for the scent: tangy cream cheese mingling with sweet strawberry aroma the moment they’re in the oven. The texture? Soft, almost bounce-back from the inside, with a little crispy edge. Feels oddly nostalgic, but also fresh—like stumbling on a secret recipe that somehow fits perfectly in today’s kitchen. Honestly, just the smell alone is enough to make you take a break from whatever busy mess you’re working through. That’s why I finally gave these a shot — and yeah, they’re worth it, even if I accidentally ate two before realizing I was supposed to share.
Strawberry Cream Cheese Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter and cream cheese together with a hand mixer or whisk until smooth and creamy, about 2 minutes. Add sugar and vanilla extract, and beat until light and fluffy.
- Add the egg to the mixture and beat until fully incorporated. In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold chopped strawberries into the dough using a spatula, distributing evenly without breaking the berries.
- Use a cookies scoop or spoon to portion out dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten the tops with the back of a spoon or fingers.
- Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown and centers look set. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
They’re simple, yet somehow feel like a quiet rebellion — cookies that taste like childhood, spring, and the kind of accidental discovery that makes you wonder what else you’d forgotten in the attic collecting dust.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.