Description
These Strawberry Cheesecake Cookies are a delightful sweet treat combining the rich creaminess of cheesecake with the fresh, fruity flavor of strawberries. Soft, flavorful, and perfect for any occasion, they blend cream cheese and fresh strawberries into a classic cookie dough, baked to perfection and optionally dusted with powdered sugar for an elegant finish.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries
- 1/2 cup cream cheese, softened
For the Topping:
- 1/4 cup powdered sugar (optional)
- Extra chopped strawberries (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar together until light and fluffy for a smooth cookie base.
- Add Egg and Vanilla: Mix in 1 large egg and 1 teaspoon of vanilla extract until the mixture is well combined and smooth, ensuring the batter is cohesive.
- Incorporate Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated to avoid overmixing.
- Fold in Strawberries and Cream Cheese: Gently fold in 1 cup chopped fresh strawberries and 1/2 cup softened cream cheese evenly into the dough, taking care not to smash the strawberries too much to retain texture.
- Scoop Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely to achieve the best texture.
- Dust with Powdered Sugar: If desired, dust the cooled cookies with 1/4 cup powdered sugar for a sweet and decorative finish.
- Garnish: Top each cookie with extra chopped strawberries for a fresh and appealing presentation.
- Enjoy: Serve these delicious strawberry cheesecake cookies to family and friends and enjoy the perfect blend of creamy, fruity, and sweet flavors.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing and better texture.
- Use fresh, ripe strawberries for the best flavor and texture. Avoid using frozen strawberries as they may add excess moisture.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, cream cheese and butter substitutes can be used, but texture and flavor might vary.
