why make this recipe
Strawberry Cheesecake Cookies taste sweet and soft. They mix creamy cheese and fresh strawberries in a small cookie. You can make them fast and share them with friends. If you like other fun desserts, try our Boston Cream Pie Cookies for a different treat.
introduction
These cookies are soft and a little tangy from cream cheese. The fresh strawberry pieces give a light fruit flavor. The dough stays gentle so the cookies stay tender. If you enjoy mix-and-bake sweets, you might also like the strawberry crunch cheesecake tacos for another fun idea.
how to make Strawberry Cheesecake Cookies
Follow simple steps and watch the dough come together. Work gently when you add strawberries so they do not break up too much. If you want a different cookie with fruit, check a guide like the chewy Christmas cranberry orange cookies for technique tips.
Ingredients :
1 cup unsalted butter, softened
1 cup cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh strawberries, hulled and diced
1/2 cup powdered sugar (for dusting)
For more dessert ideas that mix fruit and cream cheese, see these caramel apple cheesecake bars.
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, cream cheese, and sugar until smooth.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the diced strawberries gently.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden.
- Allow cookies to cool, then dust with powdered sugar before serving.
how to serve Strawberry Cheesecake Cookies
Serve them at room temperature so the cream cheese flavor shows. Dust with powdered sugar before you bring them to the table. For a chocolate pairing, try serving with chocolate strawberry cups for a simple plate idea.
how to store Strawberry Cheesecake Cookies
Place cooled cookies in an airtight container. Store in the fridge for up to 4 days because of the cream cheese. You can freeze the cookies in a sealed bag for up to 1 month. Thaw in the fridge before serving.
tips to make Strawberry Cheesecake Cookies
- Use room temperature butter and cream cheese for smooth mixing.
- Cut strawberries small to keep the dough from getting wet.
- Do not overmix the dough; stop when dry ingredients disappear.
- Space cookies well on the baking sheet so they bake evenly.
- Let cookies cool fully before dusting with powdered sugar.
Serving Ideas (if any)
- Serve with a cold glass of milk.
- Pair with simple whipped cream for a dessert plate.
- Use as a sweet snack in a lunch box.
- Make small sandwich cookies by spreading a thin layer of cream cheese filling between two cookies.
Final Thoughts
These Strawberry Cheesecake Cookies are easy and bright. They balance sweet, creamy, and fruity flavors. They work well for simple home baking and small gatherings.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well. Fresh is best for texture.
Q: Can I skip the powdered sugar dusting?
A: Yes. The cookies taste fine without it. The sugar only adds a light finish.
Q: Can I make dough ahead of time?
A: Yes. Chill the dough for up to 24 hours before baking.
Q: Do I need to change baking time for larger cookies?
A: Yes. Larger cookies need a few more minutes. Watch the edges for a light golden color.
Q: Can I use low-fat cream cheese?
A: You can, but the texture may change. Full-fat gives the best taste.
Conclusion
For another take on strawberry cheesecake cookies, see Strawberry Cheesecake Cookies – Cookie Dough Diaries which shows a similar recipe idea. You can also compare tips and photos at Strawberry Cheesecake Cookies – In Bloom Bakery.
Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, cream cheese, and sugar until smooth.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the diced strawberries gently.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden.
- Allow cookies to cool, then dust with powdered sugar before serving.