Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are a delicious blend of creamy cheesecake and fresh strawberries in a soft cookie form.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup fresh strawberries diced
Instructions
Preparation
- In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the dough.
- Cover the dough and chill for at least 1 hour to firm up and prevent spreading during baking.
Serving
- Preheat the oven to 350°F. Use a cookie scoop to drop dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Cool on the sheet for a few minutes before transferring to a wire rack.
Storage
- Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Chill the dough to prevent spreading.
Ingredient Substitutions: You can use frozen strawberries if fresh are not available. Thaw and drain excess liquid before using.
How to Serve: Best served with a cup of tea or coffee, or as a sweet snack on its own.
Storage & Freshness: Store in an airtight container to maintain freshness. Can be frozen for up to 3 months.
Make-Ahead Tips: Dough can be prepared and stored in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: You can use frozen strawberries if fresh are not available. Thaw and drain excess liquid before using.
How to Serve: Best served with a cup of tea or coffee, or as a sweet snack on its own.
Storage & Freshness: Store in an airtight container to maintain freshness. Can be frozen for up to 3 months.
Make-Ahead Tips: Dough can be prepared and stored in the refrigerator for up to 24 hours before baking.