why make this recipe
Strawberry Cheesecake Cookies are a delightful twist on the classic cheesecake. They combine the creamy richness of cheesecake with the chewy goodness of cookies. This recipe is perfect for summer gatherings, birthday parties, or any time you want a sweet treat that impresses. With fresh strawberries mixed in, these cookies are not only delicious but also give a burst of fruity flavor in every bite.
how to make Strawberry Cheesecake Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1 cup chopped strawberries
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until it is smooth.
- Beat in the egg and vanilla extract. Then mix in the softened cream cheese until everything is well combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped strawberries gently.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool before serving.
how to serve Strawberry Cheesecake Cookies
These cookies are best served warm, but they are also delicious at room temperature. You can enjoy them as a sweet snack or pair them with a glass of milk for a delightful treat. They also make a great addition to dessert platters or cookie boxes during gatherings.
how to store Strawberry Cheesecake Cookies
Store your Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can store them in the refrigerator for up to a week. For longer storage, freeze the cookies in an airtight bag or container for up to 3 months. Just remember to let them thaw at room temperature before enjoying.
tips to make Strawberry Cheesecake Cookies
- Ensure the butter and cream cheese are at room temperature for easy mixing.
- Chop the strawberries into small pieces so they blend well into the cookie dough.
- Don’t overmix the dough once you add the dry ingredients to keep the cookies soft and chewy.
- You can lightly dust the tops of the cookies with powdered sugar before serving for a pretty finish.
variation
You can add white chocolate chips or dark chocolate chips to the cookie dough for added sweetness and richness. If you want a bit of zing, consider adding a teaspoon of lemon zest to enhance the flavor profile.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them to remove excess moisture before adding them to the dough.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour substitute to make gluten-free Strawberry Cheesecake Cookies.
How can I tell when the cookies are done baking?
The cookies are done when the edges are golden brown. They may look soft in the center, but they will continue to cook on the baking sheet as they cool.
Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract. Then mix in the softened cream cheese until well combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped strawberries gently.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool before serving.
Notes
