Ingredients
Scale
- 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened (full-fat for best flavor)
- 1 cup fresh strawberries, diced (frozen can work, but fresh is ideal)
- ½ cup powdered sugar
- 1 tablespoon lemon juice (optional, for a subtle tang)
Throughout my years in Italy and Spain, I learned to appreciate how simple ingredients, when combined thoughtfully, can create something extraordinary. This ingredient list reflects that philosophy — nothing fancy, just quality basics that come together beautifully.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little step always reminds me of my mother Elena’s flair for keeping things neat even in the busiest moments.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This is where patience pays off — the fluffier, the better!
- Add the egg and vanilla extract to the butter and sugar mixture, beating until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix — my Nonna Rosa always said, “Treat the dough gently, like it’s a secret.”
- In a separate bowl, beat the softened cream cheese with powdered sugar and lemon juice until smooth and creamy.
- Gently fold the diced strawberries into the cookie dough, distributing them evenly without smashing.
- Using a tablespoon, drop half of the cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Place a small dollop (about a teaspoon) of the cream cheese mixture on top of each cookie dough portion. Then, with a toothpick or skewer, swirl the cream cheese slightly into the dough for that signature marbled effect.
- Top with remaining cookie dough, gently covering the cream cheese layer, and press lightly to adhere.
- Bake for 12-15 minutes, or until the edges start to turn golden and the tops feel set but still soft. I often peek at the 12-minute mark, as ovens can vary — just like every Nonna’s kitchen has its own rhythm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
