Description
Sweet strawberry cheesecake cookies blend creamy cheesecake essence with classic cookie charm, creating a delightful dessert fusion. Crumbly edges and rich strawberry swirls promise a delectable treat that satisfies cookie and cheesecake cravings in one irresistible bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup cream cheese, softened
- 1/2 cup fresh strawberries, chopped
- 1/2 cup unsalted butter, softened
- 1 large egg
Sweeteners and Binding:
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Finishing Ingredients:
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper for optimal cookie preparation.
- Cream together softened butter, cream cheese, and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate the egg and vanilla extract into the creamed mixture, blending until completely smooth and uniform.
- Gradually fold in the all-purpose flour and salt, mixing until a cohesive dough forms without overmixing.
- Gently fold the chopped strawberries into the cookie dough, distributing them evenly to ensure consistent fruity flavor in each bite.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once completely cooled, dust the cookies with powdered sugar for a delicate finish.
- Optional: Melt white chocolate chips and drizzle over the cookies for an extra layer of sweetness and visual appeal.
Notes
- Softened butter ensures smooth blending and creates a creamy, light texture in the cookie dough.
- Use fresh, ripe strawberries at room temperature for maximum flavor and juiciness in each cookie bite.
- Gently fold strawberries to prevent crushing and maintain distinct fruit pieces throughout the dough.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free alternative: Replace butter and cream cheese with vegan cream cheese and coconut oil.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze unbaked cookie dough balls for quick future baking and convenient dessert preparation.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg