Strawberry Cheesecake Cookies
Dive into the delightful world of strawberry cheesecake cookies! This comprehensive guide provides everything you need to bake perfect cookies that combine the creamy richness of cheesecake with the sweet, fruity flavor of strawberries.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Wire Rack
Ingredients
Cookie Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened (1 stick)
- 6 oz cream cheese softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries diced
- ½ cup graham cracker crumbs
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. This will take about 2-3 minutes.
- Gradually add the granulated sugar and beat until well combined. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the diced strawberries to ensure they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Lightly press each cookie down with your fingers.
- Sprinkle the tops of the cookies with graham cracker crumbs.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent burning.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use full-fat cream cheese and fresh strawberries. Chill the dough for 30 minutes for less spreading. Store cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.