Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the softened unsalted butter and softened cream cheese with an electric mixer until smooth and well combined. This is the foundation of our creamy cheesecake flavor!1 cup unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy. Then, beat in the large egg and vanilla extract until fully incorporated.1 1/2 cups granulated sugar, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Gently fold in the finely crushed freeze-dried strawberries (or strawberry jam) and the finely diced fresh strawberries (if using). The freeze-dried strawberries will infuse a vibrant color and intense strawberry flavor, while the fresh diced strawberries add little bursts of juicy sweetness.1/2 cup freeze-dried strawberries, finely crushed, 1/4 cup fresh strawberries, finely diced
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform sizes. If you used diced fresh strawberries, you might want to gently press a few more into the tops of the dough balls for visual appeal.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture.
- While the cookies are cooling, prepare the glaze if desired. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until well combined. Stir in the milk (starting with 1 tablespoon and adding more if needed for desired consistency) and vanilla extract until you have a smooth, pourable glaze.4 ounces cream cheese, softened, 1/2 cup powdered sugar, 1-2 tablespoons milk (or cream), 1/2 teaspoon vanilla extract
- Once the cookies are completely cool, you can drizzle the cheesecake glaze over them using a spoon or a piping bag. Alternatively, you can dip the tops of the cookies into the glaze. Let the glaze set before serving or storing.
Notes
Proper storage is key to enjoying these delightful Strawberry Cheesecake Cookies for days to come. Storing unfrosted cookies in an airtight container at room temperature for up to 3-4 days. If your cookies have the cheesecake glaze, they are best stored in the refrigerator in an airtight container for up to 3 days.
