1-First Step: Cream the wet base Beat softened butter and cream cheese together until smooth, about 2 minutes with a mixer. Add granulated sugar and brown sugar; cream until light and fluffy, 3 minutes. This builds air for tender strawberry cookies.

2-Second Step: Incorporate eggs and flavors Mix in the egg, vanilla extract, and strawberry extract until combined. Scrape bowl sides. For vegan adaptations, use flax egg here; it blends seamlessly for plant-based cream cheese cookies.

3-Third Step: Combine dry ingredients Whisk flour, baking soda, and salt in a bowl. Gradually add to wet mixture on low speed until just combined. Avoid overmixing to keep cookies chewy. For gluten-free, this step shines with the right flour swap.

4-Fourth Step: Fold in mix-ins Gently stir in white chocolate chips and crushed freeze-dried strawberries. The berries add crunch and color without excess moisture, perfect for the best strawberries and cream cookies.

5-Fifth Step: Chill the dough Cover dough and refrigerate 30-60 minutes. Chilling prevents spreading, yielding thick white chocolate cookies. Busy parents can chill overnight for fresh-baked ease.

6-Sixth Step: Scoop and shape Use a 1.5-tablespoon cookie scoop to portion dough. Roll into balls and place 2 inches apart on sheets. Flatten slightly for even baking.

7-Seventh Step: Bake to perfection Bake 10-12 minutes until edges are golden but centers soft. Rotate sheets halfway. Cool on sheet 5 minutes, then transfer to rack. Low-calorie version bakes same time.

8-Final Step: Finishing touches and serving Enjoy warm or cooled. Dust with powdered sugar or drizzle melted white chocolate. Pair with milk for food enthusiasts. These make-ahead cookie recipes store well for seniors or travelers.