Delicious Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry cheesecake cookies are a delightful twist on the classic dessert we all love. Combining the creamy richness of cheesecake with the sweet, tangy flavor of strawberries in a soft, chewy cookie, these treats are sure to impress anyone who tries them.

Perfect for gatherings, picnics, or simply a sweet indulgence at home, these cookies balance texture and flavor beautifully. With an easy-to-make cream cheese filling tucked away inside each cookie, they offer a surprise in every bite.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is approachable and fun. Let's dive into the ingredients and get started on these scrumptious strawberry cheesecake cookies!

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup freeze-dried strawberries, crushed
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup white chocolate chips (optional)

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the vanilla extract to the butter mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed freeze-dried strawberries and the white chocolate chips, if using.
7. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
8. Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place 1 teaspoon of the cheesecake filling in the center and fold the dough over to seal it, shaping it into a ball.
9. Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

FAQs

What if my cookies spread too much while baking?

Ensure that your butter is softened, not melted, and chill the dough for about 30 minutes before baking.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can make the dough too moist, but you can try using them if you reduce the amount of butter slightly.

What if my cream cheese filling is too thick?

If your filling is too thick, add a teaspoon of milk to loosen it up until it reaches a smooth, spreadable consistency.

Can I make the cookies larger?

Yes, you can use larger scoops of dough, but adjust the baking time accordingly to ensure they bake through.

What can I do if my cookies turn out too dry?

Make sure not to overbake them; check for doneness a minute or two early, and also measure your flour accurately.

Can I add a different flavor to the cream cheese filling?

Absolutely! You can incorporate extracts like lemon or almond for a different taste.

Conclusion

Strawberry cheesecake cookies are a delightful treat that brings together two beloved desserts in one. Their unique flavor and texture make them perfect for any occasion.

Once you try this recipe, you’ll find that these cookies are not only easy to make but also incredibly rewarding. Enjoy them fresh out of the oven, or share them with friends and family for a memorable dessert experience.

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Delicious Strawberry Cheesecake Cookies Recipe

Make Strawberry Cheesecake Cookies with clear steps, pantry staples, and flexible swaps.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 1 teaspoon vanilla extract
• 1 cup freeze-dried strawberries crushed
• 4 oz cream cheese softened
• 1/4 cup powdered sugar
• 1/2 cup white chocolate chips optional

Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
• In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add the vanilla extract to the butter mixture and mix until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the crushed freeze-dried strawberries and the white chocolate chips, if using.
• In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
• Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place 1 teaspoon of the cheesecake filling in the center and fold the dough over to seal it, shaping it into a ball.
• Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.