Why Make This Recipe
Strawberry Cheesecake Cookies are a delightful twist on a classic dessert. They combine the rich flavor of cheesecake with the chewiness of cookies, creating a tasty treat that everyone will love. These cookies are perfect for summer gatherings, picnics, or simply a sweet snack at home. With fresh strawberries and a hint of vanilla, each bite is bursting with flavor.
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1/2 cup white chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Mix in the granulated sugar, brown sugar, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped strawberries and white chocolate chips if using.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Strawberry Cheesecake Cookies
These cookies are great on their own, but you can also serve them with a scoop of ice cream or a dollop of whipped cream for an extra treat. They make a beautiful addition to dessert platters and are sure to impress friends and family.
How to Store Strawberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they can last up to three months.
Tips to Make Strawberry Cheesecake Cookies
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- Use fresh strawberries for the best flavor, but if they are not in season, frozen strawberries can work too. Just thaw and drain excess liquid.
- If you like a chewier cookie, slightly underbake them for a couple of minutes.
Variation
You can customize these cookies by adding nuts, using different types of chocolate chips, or even making a lemon version by adding lemon zest and juice. Get creative and find your favorite combination!
FAQs
1. Can I use imitation cream cheese?
Yes, you can use imitation cream cheese, but it may affect the flavor and texture of the cookies.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the center looks set. They may look a little soft, but they will firm up as they cool.
3. Can I make these cookies without strawberries?
Absolutely! You can skip the strawberries and just enjoy the cheesecake-flavored cookie, or replace them with other fruits like blueberries or raspberries.
Strawberry Cheesecake Cookies
Ingredients
For the cookie dough
- 1 cup cream cheese, softened Ensure cream cheese is at room temperature for easier mixing.
- 1/2 cup butter, softened Also at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor.
- 1/2 cup white chocolate chips (optional) Add for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Mix in the granulated sugar, brown sugar, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped strawberries and white chocolate chips if using.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.