Strawberry cheesecake cookies

Strawberry cheesecake cookies are a delightful fusion of two beloved desserts—creamy cheesecake and classic strawberry cookies. These soft, rich, and slightly tangy cookies are filled with pockets of strawberry flavor and a luscious cream cheese center that melts in your mouth. Perfect for spring gatherings, holiday trays, or simply when you crave something indulgently sweet.

Why You’ll Love This Recipe

These cookies are a treat for both cheesecake and cookie lovers alike. They combine the tang of cream cheese with the sweet, fruity essence of strawberries. The texture is soft and chewy with a slight crisp on the edges, and the flavor is balanced and luxurious. They’re also easy to make at home and store well, making them a convenient make-ahead dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Freeze-dried strawberries or strawberry jam
• White chocolate chips (optional)
• Graham cracker crumbs (optional for topping)

Directions

1. In a mixing bowl, cream together the softened butter, cream cheese, and sugars until light and fluffy.
2. Add the egg and vanilla extract, and mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in crushed freeze-dried strawberries and white chocolate chips if using.
6. Chill the dough for at least 30 minutes to make it easier to handle.
7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Scoop dough into balls and optionally roll the tops in graham cracker crumbs.
9. Place the dough balls onto the baking sheet and gently flatten them.
10. Bake for 10–12 minutes, or until the edges are lightly golden.
11. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, chill time is 30 minutes, and baking time is 10–12 minutes per batch. Total time: around 1 hour.

Variations

• Strawberry Jam Swirl: Swirl a small spoonful of strawberry jam into each cookie before baking for a gooey center.
• Chocolate Dip: Dip half of each cooled cookie in melted chocolate for an elegant finish.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make the cookies suitable for those with gluten intolerance.
• Lemon Twist: Add a teaspoon of lemon zest to brighten the flavor profile.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 2 months. To enjoy warm, microwave a cookie for 10–15 seconds to soften the cream cheese center.

FAQs

What type of strawberries should I use for these cookies?

Freeze-dried strawberries work best for a strong strawberry flavor without adding moisture to the dough.

Can I use fresh strawberries?

Fresh strawberries are not recommended as they release moisture during baking and can make the cookies soggy.

How do I keep the cookies from spreading too much?

Chilling the dough for at least 30 minutes helps the cookies retain their shape during baking.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly different. Full-fat cream cheese provides the richest flavor and creamiest center.

Are these cookies suitable for freezing?

Yes, both the dough and baked cookies can be frozen. Freeze the dough in individual portions or the baked cookies in airtight containers.

How do I make them look more like cheesecake?

Roll the dough in graham cracker crumbs or add a small cheesecake filling to the center before baking for a classic touch.

Can I skip the white chocolate chips?

Absolutely. They’re optional and can be left out or replaced with dark chocolate or chopped nuts.

Can I double the recipe?

Yes, you can double the ingredients to make a larger batch. Just ensure even mixing and allow space on the baking sheet.

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead and refrigerate it for up to 2 days or freeze it for longer storage.

What’s the best way to shape these cookies?

Use a cookie scoop for uniform size and gently press them down before baking to ensure even spreading.

Conclusion

Strawberry cheesecake cookies are the perfect hybrid dessert that brings together the rich, creamy taste of cheesecake and the soft, chewy texture of cookies. Whether you’re baking for a party or satisfying a sweet tooth at home, these cookies are guaranteed to impress. With their sweet strawberry flavor and creamy center, they offer a gourmet experience that’s easy to achieve in any kitchen.

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