why make this recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the best of both worlds: the smooth, rich flavor of cheesecake and the sweetness of fresh strawberries. These cookies are easy to make and perfect for any occasion, whether you’re having friends over, celebrating a birthday, or just want a sweet snack at home. They are soft, chewy, and bursting with fruity goodness, making them a favorite among both kids and adults.
how to make Strawberry Cheesecake Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until blended.
- In another large bowl, cream together the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla until the mixture is light and fluffy.
- Gradually blend the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries with a spatula.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Strawberry Cheesecake Cookies
Serve these cookies as a delightful dessert or a sweet snack. They can be enjoyed warm or at room temperature. Pair them with a glass of milk or a scoop of vanilla ice cream for an extra treat. These cookies also make great gifts when packaged nicely in a box or tin.
how to store Strawberry Cheesecake Cookies
To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to three months. When ready to eat, thaw them at room temperature.
tips to make Strawberry Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature to ensure a smooth batter.
- If you like your cookies more fruity, feel free to add more chopped strawberries.
- Don’t overmix the dough after adding the dry ingredients; mix just until combined for the best texture.
variation
You can try adding chocolate chips or white chocolate chunks to the cookie dough for an extra sweet twist. Alternatively, switch out the strawberries for other berries like blueberries or raspberries to create a different flavor.
FAQs
Q: Can I use frozen strawberries in this recipe?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture before adding them to the dough.
Q: What happens if I don’t have cream cheese?
A: If you don’t have cream cheese, you can substitute it with an equal amount of sour cream for a similar texture, though the taste will be slightly different.
Q: How can I ensure my cookies are soft and chewy?
A: Avoid overbaking the cookies. They should be taken out of the oven when the edges are golden, but the centers may still look slightly underbaked. They will continue to firm up as they cool.
Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until blended.
- In another large bowl, cream together the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla until the mixture is light and fluffy.
- Gradually blend the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries with a spatula.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
