Print

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies
Print Recipe

Strawberry Cheesecake Cookies blend the luscious creaminess of cheesecake with the bright sweetness of fresh strawberries wrapped in a soft, melt-in-your-mouth cookie. These cookies offer a perfect harmony of tangy cream cheese, juicy strawberry bursts, and tender texture, making them an irresistible treat for any occasion.

Ingredients

Scale

Dairy & Fats

  • 1/2 cup (115g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1 tsp vanilla extract

Sugars

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed

Produce

  • 1 cup fresh strawberries, finely chopped

Dry Ingredients

  • 1 3/4 cups (220g) all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Prepare the Strawberries: Finely chop fresh strawberries into small pieces to ensure they distribute evenly throughout the dough, delivering a sweet fruity burst in every bite.
  2. Cream the Butter, Cream Cheese, and Sugars: In a large bowl, beat softened butter and cream cheese together until fluffy. Gradually add granulated sugar, brown sugar, and vanilla extract, mixing until light and creamy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt for even leavening and texture.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, gently mixing until just combined to avoid toughening the cookies.
  5. Fold in Strawberries: Gently fold chopped strawberries into the dough, preserving the soft texture and the fruit pieces for bursts of flavor.
  6. Scoop and Bake: Drop spoonfuls of dough onto lined baking sheets spaced apart to allow spreading. Bake at 350°F (175°C) for 12-15 minutes until edges are golden but centers remain soft.

Notes

  • Use room temperature ingredients for a smooth, airy dough.
  • Don’t overbake; remove when edges are set but centers are still soft for moist cookies.
  • Pat chopped strawberries dry to prevent soggy dough.
  • Chill the dough in the fridge for 30 minutes to help maintain cookie shape during baking.
  • Use light-colored, non-stick baking sheets for even browning.
  • For gluten-free, substitute the all-purpose flour with a gluten-free blend.
  • Freeze dough balls or baked cookies in airtight containers for up to three months.
  • Reheat cookies gently in microwave or oven to restore softness.

Nutrition

Keywords: strawberry cookies, cheesecake cookies, soft cookies, cream cheese cookies, strawberry dessert, gluten-free cookies, easy cookie recipe

Find it online: https://lillysplate.com/strawberry-cheesecake-cookies/