Strawberry Cheesecake Cookies Recipe
These Strawberry Cheesecake Cookies combine the creamy tanginess of cheesecake with the fresh sweetness of strawberries in a soft, buttery cookie. Perfectly balanced with a touch of vanilla and a sugar coating, these cookies offer a delightful twist on traditional cheesecake flavors in a handheld treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Mixture
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Dry Ingredients
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cookie Dough
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Mixture: In a medium bowl, beat cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Gently fold in finely diced strawberries and 1/4 cup sugar. Set aside to let flavors meld.
- Mix Dry Ingredients: In a separate bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Ensure thorough mixing for even leavening.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and 1 cup sugar until light and fluffy, about 3 to 4 minutes. This step is crucial for a tender texture.
- Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined and smooth.
- Combine Dough and Flour: Gradually add the dry flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, which could make cookies tough.
- Fold Cheesecake Strawberries: Gently fold the cheesecake strawberry mixture into the dough, ensuring an even distribution without breaking up the berries too much.
- Shape Cookies: Roll the dough into small balls, about 1 to 1.5 inches in diameter. Roll each ball in the 1/4 cup granulated sugar to coat evenly.
- Bake: Place the sugar-coated dough balls onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12 to 15 minutes, or until edges are lightly golden but centers remain soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy the delicious balance of creamy cheesecake and fresh strawberry flavors!
Notes
- Chill the cream cheese well for easier mixing and better texture.
- Use fresh, ripe strawberries for the best flavor. If not available, frozen strawberries can be used but thaw completely and drain excess liquid.
- Do not overbake; cookies should remain soft in the center for that creamy feel.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For a decorative touch, gently press a fresh strawberry slice on top of each cookie before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry cookies, soft cookies, dessert cookies
Find it online: https://spatulaqueen.com/strawberry-cheesecake-cookies-recipe/
