Strawberry Cheesecake Cookies Recipe

Introduction

Sink your teeth into Strawberry Cheesecake Cookies, where creamy cheesecake flavor meets juicy strawberries in a soft, chewy bite. These delightful cookies are perfect for satisfying your sweet cravings and sharing with loved ones.

Ingredients

• 1 cup (240 ml) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (150 g) fresh strawberries, chopped
• 1/2 cup (120 g) cream cheese, softened
• 1/2 cup (60 g) powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
6. Step 6: Gently fold in the chopped fresh strawberries to maintain their texture and prevent breaking.
7. Step 7: In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
8. Step 8: Using a tablespoon, scoop the cookie dough onto the prepared baking sheet, leaving enough space between each portion for spreading.
9. Step 9: Create a small indentation in the center of each dough ball using your thumb or the back of a spoon.
10. Step 10: Spoon about a teaspoon of the cheesecake filling into each indentation, allowing it to overflow slightly for a charming look.
11. Step 11: Bake for 12-15 minutes, until the edges are lightly golden and the centers are set.
12. Step 12: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Ensure butter is softened to room temperature for easy creaming and a fluffy texture.
• Do not overmix the dough after adding flour to maintain tenderness.
• Use fresh strawberries for the best flavor; if frozen, thaw and drain well.
• Drizzle melted white chocolate over cooled cookies for an elegant finish.
• Substitute strawberries with blueberries or raspberries for a fruity twist.
• Add a teaspoon of lemon zest to the dough for a refreshing citrus note.
• Incorporate crushed graham crackers into the dough for extra crunch.
• Mix in mini chocolate chips for a chocolatey variation.
• Make mini cookies by using a smaller scoop and reducing baking time accordingly.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe container. Thaw at room temperature or warm in the oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them thoroughly to avoid excess moisture that can affect the cookie texture.

How do I store leftover cookies?

Keep cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them; just thaw or warm before enjoying.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

Sink your teeth into Strawberry Cheesecake Cookies, where creamy cheesecake flavor meets juicy strawberries in a soft, chewy bite. These cookies combine a rich, buttery dough with fresh strawberries and a luscious cream cheese filling, resulting in a perfectly balanced treat ideal for snack time, dessert, or festive occasions. Easy to prepare and bake, these cookies offer a delightful fusion of flavors and textures that will satisfy any sweet craving.

• Author: lea
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (240 ml) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (150 g) fresh strawberries, chopped

Cheesecake Filling

• 1/2 cup (120 g) cream cheese, softened
• 1/2 cup (60 g) powdered sugar

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender cookie texture.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully combine. Stir in the vanilla extract to infuse aromatic flavor throughout the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the rising agents and seasoning.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure a tender crumb in the final cookie.
6. Fold in Strawberries: Gently fold the chopped fresh strawberries into the dough, preserving their shape and texture to provide juicy bursts of flavor.
7. Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, creating the luscious cheesecake filling that will complement the fruity cookies.
8. Scoop Dough and Create Indentations: Using a tablespoon or cookie scoop, place scoops of cookie dough onto the prepared baking sheet, spacing them adequately to allow spreading. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
9. Fill with Cheesecake: Spoon about a teaspoon of the cream cheese mixture into each indentation, allowing it to slightly overflow for a charming appearance and rich taste.
10. Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft, indicating perfectly baked cookies.
11. Cool: Remove the baking sheet from the oven and let the cookies cool on it for several minutes to firm up. Transfer them to a wire rack to cool completely for best texture.

Notes

• Ensure butter is softened to room temperature for easy creaming and maximum fluffiness.
• Do not overmix once flour is added to maintain tender, soft cookies.
• Use fresh strawberries when possible; if using frozen, thaw and drain well to avoid excess moisture.
• Allow cookies to cool on the baking sheet briefly before transferring to avoid breaking.
• For an elegant finish, drizzle melted white chocolate over cooled cookies.
• Cookies can be stored at room temperature in an airtight container for up to 3 days or frozen for longer storage.

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