Strawberry Cheesecake Cookies are a delightful treat that combines the flavors of a classic cheesecake with the convenience of a cookie. These cookies are perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet snack at home. They are chewy, creamy, and packed with the sweetness of fresh strawberries. Plus, they’re easy to make, which means you can whip up a batch in no time!
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 10 oz fresh strawberries, finely diced
- 3 1/2 tbsp light brown sugar
- 6 oz cream cheese
- 3 tbsp granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the diced strawberries with 1 1/2 tbsp of light brown sugar and set aside.
- In another bowl, beat together the cream cheese, granulated sugar, and the remaining light brown sugar until smooth.
- In a separate bowl, cream together the softened butter and sugars until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the flour, baking powder, and salt to the wet ingredients, mixing until just combined.
- Fold in the strawberry mixture and any remaining juice.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool on a wire rack before serving.
How to Serve Strawberry Cheesecake Cookies
Serve these delicious cookies warm with a glass of milk or a cup of tea. You can also sprinkle some powdered sugar on top for an extra touch of sweetness. They make for a perfect dessert or a tasty snack any time of the day!
How to Store Strawberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for about 3 to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to place parchment paper between the layers to prevent them from sticking together.
Tips to Make Strawberry Cheesecake Cookies
- Use fresh strawberries for the best flavor, but you can also use frozen strawberries if that’s what you have on hand.
- Make sure to soften the cream cheese and butter to room temperature for easy mixing.
- Don’t overmix the dough once you add the flour, as this can make the cookies tough.
Variation
You can add chocolate chips or white chocolate chips to the cookie dough for an extra sweet twist. You can also experiment with different fruits like raspberries or blueberries if you prefer.
FAQs
1. Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw them and drain any excess liquid before using.
2. What can I do if my cookie dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle.
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. You can also pre-bake and freeze them, then reheat when you’re ready to serve.
Strawberry Cheesecake Cookies
Ingredients
- 10 oz fresh strawberries finely diced
- 3 1/2 tbsp light brown sugar
- 6 oz cream cheese
- 3 tbsp granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the diced strawberries with 1 1/2 tbsp of light brown sugar and set aside.
- In another bowl, beat together the cream cheese, granulated sugar, and the remaining light brown sugar until smooth.
- In a separate bowl, cream together the softened butter and sugars until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the flour, baking powder, and salt to the wet ingredients, mixing until just combined.
- Fold in the strawberry mixture and any remaining juice.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool on a wire rack before serving.
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