Strawberry Cheesecake Cookies: These delightful cookies capture the essence of strawberry cheesecake in a perfectly portable, bite-sized treat, offering a unique twist on classic cookie baking that’s surprisingly simple to achieve at home.
Key Ingredients for Strawberry Cheesecake Cookies
- Unsalted Butter: 1 cup (2 sticks), softened to room temperature
- Cream Cheese: 8 ounces, softened to room temperature
- Granulated Sugar: 1 ½ cups, divided
- Large Eggs: 2
- Vanilla Extract: 2 teaspoons
- Almond Extract: ½ teaspoon (optional, enhances cheesecake flavor)
- All-Purpose Flour: 3 cups
- Cornstarch: 2 tablespoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Fresh Strawberries: 1 cup, finely diced (about 2-3 medium strawberries)
- Strawberry Jam or Preserves: ½ cup, for the filling
- Powdered Sugar: For dusting (optional)
- Freeze-Dried Strawberries: ¼ cup, crushed (optional, for extra strawberry flavor and color)
How to Make Strawberry Cheesecake Cookies
Whip up these Strawberry Cheesecake Cookies for an irresistible dessert that’s both easy and incredibly satisfying, bursting with tangy cream cheese and sweet strawberry flavors. With a preparation time of approximately 25 minutes, you can enjoy these delightful cookies in under an hour, making them perfect for any occasion.
Step-by-Step Instructions
- Prepare the Dough Base: In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese until light and fluffy, about 2-3 minutes. Gradually add 1 ¼ cups of the granulated sugar and continue to beat until well combined and smooth.
- Incorporate Wet Ingredients: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the optional almond extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution of leavening agents and seasonings.
- Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients in three additions, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough will be soft.
- Fold in the Strawberries: Gently fold in the finely diced fresh strawberries into the cookie dough. Distribute them evenly throughout the mixture.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for easier handling and to prevent the cookies from spreading too much while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Form the Cookies: Once the dough is chilled, scoop rounded tablespoons of dough and roll them into balls. Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
- Create the Well: Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie dough ball, creating a small well.
- Fill the Wells: Spoon about ½ teaspoon of strawberry jam or preserves into the center of each indentation.
- Prepare the Topping (Optional): In a small bowl, combine the remaining ¼ cup of granulated sugar with the crushed freeze-dried strawberries (if using). This will give the cookies a delightful crunch and extra strawberry punch.
- Top the Cookies (Optional): Lightly sprinkle the sugar and freeze-dried strawberry mixture over the jam-filled wells.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still appear slightly soft. Do not overbake.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar (Optional): Once completely cooled, you can dust the Strawberry Cheesecake Cookies with a little powdered sugar for an extra touch of sweetness and visual appeal.
Why You’ll Love This Strawberry Cheesecake Cookies
You’ll adore these Strawberry Cheesecake Cookies for their incredibly rich, creamy texture that mimics the beloved dessert, balanced perfectly by the sweet tang of fresh strawberries. Unlike store-bought desserts that can be pricey, making these at home offers a delightful cost-saving benefit without sacrificing flavor, allowing you to indulge in a gourmet treat for less. The optional addition of freeze-dried strawberries elevates these cookies with an intense berry flavor and a delightful pop of color, making them a truly special homemade delight that’s sure to impress.
Forget the fuss of assembling a whole cheesecake; these cookies deliver all the iconic flavors in a convenient, portable package, making them ideal for parties, picnics, or simply a satisfying afternoon snack. They’re a fantastic alternative to your standard chocolate chip or sugar cookies, offering a unique flavor profile that appeals to a wide range of palates and a delightful chewy texture with a slightly crisp edge. Don’t wait – grab your apron and whip up a batch of these irresistible Strawberry Cheesecake Cookies today; your taste buds will thank you!
Storing and Reheating Tips
- Room Temperature Storage: Store cooled Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3-4 days. Ensure they are completely cooled before sealing the container to prevent condensation, which can make them soggy.
- Refrigeration: For longer storage, refrigerate the cookies in an airtight container for up to a week. The cream cheese in the recipe makes them slightly more perishable.
- Freezing: To freeze, place completely cooled cookies on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months.
- Reheating: For a slightly softer, chewier cookie, you can gently reheat them in a toaster oven at a low temperature (around 250°F or 120°C) for 2-3 minutes. Alternatively, a few seconds in the microwave can also warm them up, but be cautious not to overheat. For frozen cookies, allow them to thaw at room temperature or gently reheat them directly from frozen.
Final Thoughts
These Strawberry Cheesecake Cookies are a wonderfully simple yet incredibly rewarding bake, bringing classic cheesecake flavors to a delightful cookie format. Give them a try; you’ll discover a new favorite that’s perfect for any occasion and guaranteed to bring smiles.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Strawberry Cheesecake Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese until light and fluffy, about 2-3 minutes. Gradually add 1 ¼ cups of the granulated sugar and continue to beat until well combined and smooth.1 cup unsalted butter, 8 ounces cream cheese, 1 ¼ cups granulated sugar
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the optional almond extract.2 large eggs, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.3 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- Slowly add the dry ingredients to the wet ingredients in three additions, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough will be soft.
- Gently fold in the finely diced fresh strawberries into the cookie dough. Distribute them evenly throughout the mixture.1 cup fresh strawberries
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for easier handling and to prevent the cookies from spreading too much while baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Once the dough is chilled, scoop rounded tablespoons of dough and roll them into balls. Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie dough ball, creating a small well.
- Spoon about ½ teaspoon of strawberry jam or preserves into the center of each indentation.½ cup strawberry jam or preserves
- In a small bowl, combine the remaining ¼ cup of granulated sugar with the crushed freeze-dried strawberries (if using).¼ cup freeze-dried strawberries, ¼ cup granulated sugar
- Lightly sprinkle the sugar and freeze-dried strawberry mixture over the jam-filled wells.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still appear slightly soft. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, you can dust the Strawberry Cheesecake Cookies with a little powdered sugar for an extra touch of sweetness and visual appeal.powdered sugar