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Strawberry Cheesecake Cookies Recipe

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4.9 from 139 reviews

Delight in these Strawberry Cheesecake Cookies that perfectly blend the fresh sweetness of strawberries with rich, creamy cheesecake bites nestled inside a soft, buttery cookie. These treats are ideal for dessert lovers seeking a delightful summer-inspired twist on classic cookies.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Add-ins

  • 1/2 cup fresh strawberries, diced
  • 1/4 cup cream cheese, cubed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, use a mixer or whisk to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which provides a tender texture for the cookies.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated, enhancing the cookie’s flavor and binding the ingredients.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which could result in tough cookies.
  6. Fold in Strawberries and Cream Cheese: Gently fold in the diced fresh strawberries and cream cheese cubes, distributing them evenly throughout the dough for bursts of flavor and creamy pockets.
  7. Portion Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
  8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges turn a lovely golden color, indicating they are done.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, which prevents sogginess.

Notes

  • Use fresh strawberries for the best flavor and texture; frozen strawberries may release too much moisture.
  • Make sure the butter is softened but not melted to achieve a proper cookie texture.
  • Do not overmix the dough once the flour is added to keep the cookies tender and soft.
  • Cube the cream cheese and chill it before folding into the dough to maintain distinct pockets of creaminess when baked.
  • Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://oliviabakes.com/strawberry-cheesecake-cookies-recipe/