Description
These Indulgent Strawberry Cheesecake Cookies combine the creamy richness of cheesecake, the freshness of ripe strawberries, and the comforting texture of classic cookies. Perfectly soft and packed with sweet bursts of strawberry, they make an irresistible treat for any occasion.
Ingredients
Scale
Dairy & Eggs
- 8 oz Cream Cheese (Use full-fat for best results.)
- 1 cup Unsalted Butter (Ensure it’s very softened.)
- 1 large Egg (Should be at room temperature.)
Sugars & Extracts
- 1/2 cup Granulated White Sugar (No direct substitutes recommended.)
- 1/2 cup Granulated Sugar (Use in moderation.)
- 1/4 cup Granulated Sugar (for rolling) (Can use colored sugar.)
- 1 tsp Vanilla Extract (Almond extract can add a unique twist.)
Produce
- 2 cups Fresh Strawberries (Frozen can be used if fresh aren’t available.)
Dry Ingredients
- 2 cups All-Purpose Flour (Avoid substitutions.)
- 1 tsp Baking Powder (Essential for proper rise.)
- 1 tsp Baking Soda (Essential for proper rise.)
- 1/2 tsp Salt (Just a pinch is enough.)
Instructions
- Prepare the Strawberries: Wash and finely chop the fresh strawberries into small pieces to distribute evenly throughout the cookie dough.
- Cream the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, ensuring no lumps remain for a perfect texture.
- Add Sugars and Vanilla: Gradually add the 1/2 cup granulated sugar and 1 tsp vanilla extract to the cream cheese mixture, beating continuously until the mixture is light and fluffy.
- Incorporate the Egg: Add the room temperature egg to the mixture and beat until thoroughly combined, ensuring a smooth cookie batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet cream cheese mixture, stirring gently until just combined to avoid overmixing and tough cookies.
- Fold in Strawberries: Carefully fold in the chopped strawberries so they are evenly dispersed without crushing them too much, maintaining bursts of strawberry flavor.
- Form the Cookies: Scoop dough by rounded tablespoonfuls, then roll each ball in the 1/4 cup granulated sugar for an attractive, slightly crunchy coating.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Arrange the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading. Bake for 12 minutes until edges are lightly golden but centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy the cookies fresh or store them in an airtight container at room temperature for up to 3 days.
Notes
- For best flavor, use full-fat cream cheese and very softened butter.
- Fresh strawberries are preferred, but frozen can be thawed and drained before use.
- Do not overmix the dough to keep cookies tender and soft.
- Use room temperature eggs to help the batter combine smoothly.
- You can substitute vanilla extract with almond extract for a unique twist.
- Cookies are best enjoyed within 3 days to maintain freshness.
- Freeze leftover cookies in an airtight container for up to 1 month.
