Ingredients:

  • 1 cup Fresh or Frozen Strawberries (hulled)
  • 1/4 cup Granulated Sugar (for swirl)
  • 1 teaspoon Freshly squeezed Lemon Juice
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter (softened)
  • 4 ounces Cream Cheese (full fat, softened)
  • 3/4 cup Granulated Sugar (for dough)
  • 1/4 cup Light Brown Sugar (packed)
  • 1 Large Egg (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar (sifted, for optional glaze)
  • 1-2 tablespoons Milk or Heavy Cream (for optional glaze)

Instructions:

  1. Prepare the Strawberry Swirl: Combine strawberries, 1/4 cup sugar, and lemon juice in a small saucepan. Simmer over medium heat for 10–12 minutes until thickened to a jam-like consistency. Remove from heat and allow to cool completely.
  2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  3. In a mixer, cream together the softened butter, cream cheese, 3/4 cup granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down the sides well.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Scoop about 2/3 of the dough into a separate bowl. Gently fold in 2–3 tablespoons of the cooled strawberry swirl until distinct ribbons appear—this is your base cookie dough.
  7. Cover the remaining 1/3 of the plain dough and the strawberry dough separately, and chill in the refrigerator for at least 1 hour to prevent spreading.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop balls of the plain dough and the strawberry dough (using roughly equal amounts or alternating scoops). Gently press them together slightly before rolling into uniform balls.
  10. Place dough balls 2 inches apart on the prepared sheets. Bake for 12–15 minutes, rotating halfway through, until edges are set but centers look slightly soft.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. If using the glaze, whisk sifted powdered sugar with milk/cream until smooth, and drizzle sparingly over cooled cookies.