These Strawberry Cheesecake Cookies are the perfect combination of soft, chewy cookie dough and creamy, tangy cheesecake filling, all infused with the sweet and fruity flavor of strawberries. They’re a delightful treat for any occasion and are sure to satisfy your dessert cravings.
Why You’ll Love This Recipe
- Combines the classic flavors of cheesecake and strawberries in a portable, cookie-sized treat.
- Perfectly soft and chewy texture with a creamy, tangy surprise inside.
- Great for parties, potlucks, or simply indulging at home.
- Easy to make with simple ingredients and straightforward steps.
- A crowd-pleaser that will have everyone asking for seconds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Fresh strawberries
- Optional: White chocolate chips for added sweetness
Directions
- Prepare the Cookie Dough:
In a mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, and mix well. - Dry Ingredients:
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. - Incorporate Strawberries:
Fold in chopped fresh strawberries gently to avoid breaking them apart too much. Chill the dough for at least 30 minutes to make it easier to handle. - Shape and Bake:
Preheat your oven to 350°F (175°C). Scoop dough into balls and place them on a baking sheet lined with parchment paper, leaving space between them. Flatten slightly with your fingers or the back of a spoon. Bake for 12-15 minutes or until edges are golden. - Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Add White Chocolate Chips: For a sweeter twist, mix in white chocolate chips with the strawberries.
- Use Freeze-Dried Strawberries: Replace fresh strawberries with freeze-dried ones for a more concentrated flavor and easier handling.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy brightness.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: Let cookies thaw at room temperature or microwave for a few seconds to enjoy them warm.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly before incorporating into the dough to avoid excess moisture.
2. How do I prevent the cookies from spreading too much?
Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking.
4. What if I don’t have fresh strawberries?
You can use freeze-dried strawberries or even strawberry jam as a substitute.
5. Can I use a stand mixer for this recipe?
Yes, a stand mixer works perfectly for combining the ingredients efficiently.
6. How do I know when the cookies are done?
Look for lightly golden edges. The centers may appear slightly soft but will firm up as they cool.
7. Can I add nuts to this recipe?
Yes, chopped almonds or pecans can add a nice crunch to the cookies.
8. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work in a pinch.
9. Are these cookies suitable for kids?
Absolutely! These cookies are sweet, soft, and a hit with kids.
10. Can I double the recipe?
Yes, simply double all the ingredients and bake in batches.
Conclusion
Strawberry Cheesecake Cookies are a delightful and indulgent treat that combines the best of two beloved desserts. Whether you’re serving them at a party or enjoying them as a snack, these cookies are sure to impress. Try them today and bring a touch of sweetness to your day!
Print
Strawberry Cheesecake Cookies
- Prep Time: 20 minutes (not including freezing and chilling time)
- Cook Time: 12-15 minutes
- Total Time: 1 hour 45 minutes (including freezing and chilling time).
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Cheesecake Cookies, combining the rich flavors of cheesecake with the sweetness of strawberries.
Ingredients
For the Cream Cheese Filling:
- 6 ounces (170g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
For the Cookie Dough:
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2 ounces (57g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/3 cup (71g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (130g) finely chopped fresh strawberries
Instructions
- Prepare the Cream Cheese Filling:
- In a small bowl, mix together the softened cream cheese and powdered sugar until smooth.
- Line a baking sheet with parchment paper. Drop 12 equal spoonfuls (about 1 tablespoon each) of the cream cheese mixture onto the prepared sheet.
- Freeze for at least 1 hour, or until solid.
- Make the Cookie Dough:
- In a large bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until well combined.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chopped strawberries.
- Cover the dough and refrigerate for at least 30 minutes.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a tablespoon or cookie scoop, portion out the chilled dough into 24 equal balls.
- Flatten each ball into a disk. Place a frozen cream cheese filling piece in the center of 12 of the disks.
- Top each with another dough disk, sealing the edges to enclose the filling completely.
- Place the assembled cookies onto the prepared baking sheets, spacing them about 2 inches apart
Notes
- Ensure the cream cheese filling is well-frozen to prevent leakage during baking.
- Fresh strawberries work best for this recipe; avoid using frozen strawberries as they can add excess moisture.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
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