Name: Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: PT-485966H34M38S
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 1/2 cup freeze-dried strawberries, crushed; 1/2 cup white chocolate chips (optional); 1/4 cup fresh strawberries, chopped

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Strawberry Cheesecake Cookies combine the rich, creamy flavors of cheesecake with the sweetness of fresh strawberries, creating a perfect cookie that’s chewy and bursting with flavor. These cookies are a delightful treat, perfect for anyone who loves the classic cheesecake dessert but wants it in a portable, bite-sized form. The tangy cream cheese and sweet strawberry mix seamlessly, making these cookies an unforgettable indulgence.

Why You’ll Love This Recipe

I love this recipe because it perfectly marries two of my favorite desserts: strawberry cheesecake and cookies! The combination of cream cheese and strawberries in a cookie form is nothing short of amazing. The soft, chewy texture of the cookies is complemented by the rich cheesecake flavor, and the strawberries provide a fresh, sweet burst in every bite. These cookies are the perfect treat for any occasion, whether it’s a family gathering, a potluck, or just a cozy snack at home.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup freeze-dried strawberries, crushed
1/2 cup white chocolate chips (optional)
1/4 cup fresh strawberries, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the flour, baking soda, and salt. Set it aside.
In a large bowl, beat together the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
Add the egg and vanilla extract, and continue to beat until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the crushed freeze-dried strawberries and white chocolate chips (if using).
Fold in the chopped fresh strawberries gently to avoid overmixing.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies, depending on the size of each cookie. Prep time takes about 15 minutes, and baking time is around 10-12 minutes. So, you can have a fresh batch of cookies in about 30 minutes!

Variations

Chocolate-Dipped Cookies: For a decadent touch, dip half of each cookie in melted white or dark chocolate after they cool.
Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy twist that complements the strawberries.
Vegan Version: Substitute the butter with dairy-free margarine and use a vegan egg replacer for a plant-based version of these cookies.
Gluten-Free: Use a 1-to-1 gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

To store these cookies, place them in an airtight container at room temperature. They should stay fresh for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If you’re reheating them, pop them in the microwave for 10-15 seconds to warm them up and enjoy that gooey, cheesecake-like texture!

FAQs

How do I prevent my cookies from spreading too much while baking?

To prevent spreading, be sure to chill the dough for about 30 minutes before baking. This will help the cookies maintain their shape during baking.

Can I use fresh strawberries instead of freeze-dried ones?

Yes, you can use fresh strawberries, but I recommend chopping them into small pieces and drying them slightly with a paper towel to prevent excess moisture in the dough.

Can I substitute the cream cheese in this recipe?

If you prefer, you can use mascarpone cheese or a non-dairy cream cheese alternative, though it might slightly alter the texture and flavor of the cookies.

Can I freeze the dough for later?

Yes! You can freeze the cookie dough in tablespoon-sized balls, then bake them straight from the freezer. Just add an extra minute or two to the baking time.

How can I make these cookies chewier?

For chewier cookies, I recommend slightly underbaking them. Take them out of the oven when the edges are golden, but the centers are still soft.

Conclusion

Strawberry Cheesecake Cookies are a sweet, tangy, and chewy treat that brings together the best of both worlds: classic cheesecake and soft, buttery cookies. Whether I’m baking for a party or simply indulging in a little snack, these cookies always hit the spot. With a few simple ingredients and a quick bake time, I can enjoy a delicious dessert that’s sure to impress.