Description
Delight in these soft and creamy Strawberry Cheesecake Cookies, blending the rich tanginess of cream cheese with fresh strawberries for a perfect sweet treat. These cookies offer a unique twist on traditional cheesecake flavors wrapped in a soft, buttery cookie base.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
Add-ins
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder. Set this dry mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter together with granulated sugar and brown sugar until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until fully incorporated and smooth.
- Fold in Cream Cheese: Gently fold the softened cream cheese into the wet mixture until just combined, maintaining a smooth but slightly textured batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour and baking powder mixture to the wet ingredients. Stir gently until the dough comes together.
- Add Strawberries: Carefully fold in the chopped fresh strawberries, distributing them evenly throughout the dough without over-mixing.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing each about two inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes until the edges turn golden while the centers remain soft.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely.
Notes
- Ensure the butter, cream cheese, and egg are at room temperature to achieve a smooth batter.
- Do not overmix once the strawberries are added to prevent them from breaking down too much and coloring the dough.
- These cookies should be soft and slightly chewy—avoid overbaking to maintain this texture.
- If desired, refrigerate the dough for 30 minutes before baking to help the cookies hold their shape.
- Fresh strawberries provide the best texture and flavor, but frozen strawberries may be used if thawed and drained properly.
