Description
Strawberry Cheesecake Cookies combine the creamy, tangy flavor of cheesecake with the sweet, fruity taste of fresh strawberries, all in the form of a soft and chewy cookie. The addition of cream cheese in the dough gives these cookies a rich, melt-in-your-mouth texture, while the strawberry chunks add a refreshing burst of flavor. These cookies are perfect for spring and summer gatherings, or anytime you’re craving a dessert that’s a little different from the usual. With their delightful combination of flavors and textures, Strawberry Cheesecake Cookies are sure to become a new favorite.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped fresh strawberries
- 1/4 cup powdered sugar (for dusting, optional)
Ingredient Highlights
- Cream Cheese: The cream cheese gives these cookies their rich, tangy flavor, and helps create a soft, chewy texture that mimics the creaminess of cheesecake.
- Fresh Strawberries: Fresh, ripe strawberries are key to the sweet, fruity flavor that pairs perfectly with the cheesecake-like dough.
- Butter: Butter adds richness and moisture, ensuring the cookies are soft and tender.
- Flour: All-purpose flour is the base of the dough and helps hold the cookies together.
Instructions
Prepare the Cookie Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Sugar and Vanilla: Beat in the granulated sugar and vanilla extract until well combined.
- Add the Egg: Mix in the egg, beating until the dough is smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in the Strawberries: Gently fold in the chopped strawberries, being careful not to crush them too much. The batter will be slightly thick, but the strawberries will add a bit of moisture.
- Chill the Dough (Optional): For thicker cookies, you can chill the dough in the refrigerator for 30 minutes to 1 hour. This step is optional but helps with shaping the dough.
Shape and Bake the Cookies:
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart, as they will spread slightly while baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers have set. The cookies may still appear soft in the center, but they will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 120-130 kcal
- Fat: 6g
- Carbohydrates: 18g
- Protein: 2g