Prepare the Strawberries:

Dice the strawberries into small pieces.

Toss them with cornstarch to absorb excess moisture. Set aside.

Make the Cookie Dough:

In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.

Add the egg and vanilla extract, mixing until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the strawberries and white chocolate chips (if using).

Chill and Bake:

Cover the dough and refrigerate for 30-45 minutes (this helps prevent spreading).

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden.

Cool and Serve:

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy soft, creamy, and fruity cookies with a cup of tea or coffee!

Storage:

Store cookies in an airtight container in the refrigerator for up to 5 days.