Strawberry Cheesecake Cookies
Delicious cookies that combine the creamy texture of cheesecake with the delightful taste of fresh strawberries, perfect for summer gatherings or as a sweet treat.
Ingredients
Cookie Base
- 1 cup cream cheese, softened Make sure cream cheese is at room temperature
- 1/2 cup butter, softened Softened butter helps create a smooth batter
- 1 cup sugar Adjust sweetness to taste
- 1 teaspoon vanilla extract
- 1 large egg Can be substituted with flaxseed meal for egg-free option
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor
- 1/2 cup white chocolate chips Optional for added indulgence
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Add sugar and vanilla, continuing to beat until well combined.
- Beat in the egg until fully incorporated.
Mixing Dough
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing 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.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Cookies can be served warm or at room temperature. Serve with a scoop of ice cream or whipped cream. Sprinkle with powdered sugar for an extra touch. Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.