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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 98 reviews

These Strawberry Cheesecake Cookies are a delightful treat combining creamy cheesecake flavor with fresh strawberries baked into soft, golden cookies. Featuring a blend of cream cheese, graham cracker crumbs, and juicy diced strawberries, these cookies offer a perfect balance of sweetness and texture that melts in your mouth. Ideal for dessert lovers seeking a fresh and fruity twist on classic cheesecake and cookie favorites.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 8 oz full-fat cream cheese, room temperature
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • Optional: Zest of 1 lemon

Fruits and Extras

  • 3/4 cup fresh strawberries, diced (or frozen, thawed and dried)
  • Optional: 1/2 cup white chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
  2. Prepare Strawberries: Wash, dry, and dice the strawberries into small pieces approximately 1/4 inch. Use paper towels to blot excess moisture to avoid soggy cookies.
  3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until well mixed.
  4. Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat softened butter, room temperature cream cheese, and granulated sugar using a hand mixer for 1-2 minutes until the mixture becomes light and fluffy.
  5. Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth. If desired, add lemon zest here for a citrusy note.
  6. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture in two batches. Mix on low speed or fold with a spatula gently until just combined to keep the dough tender.
  7. Fold in Strawberries and Extras: Gently fold in the diced strawberries and, if using, white chocolate chips. If the dough feels too wet or sticky, chill it in the refrigerator for 15-30 minutes to firm up.
  8. Portion and Shape Cookies: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each cookie about 2 inches apart. For a creative touch, shape the dough into hearts before baking.
  9. Bake: Bake the cookies for 12-15 minutes, or until the edges turn golden and the centers are set but still soft to the touch.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Notes

  • Use room temperature butter and cream cheese for smoother batter and even baking.
  • Ensure strawberries are well dried to prevent sogginess in the cookies.
  • Chill the dough if it feels too wet or sticky, especially in warmer kitchens.
  • Cookies freeze well; reheat in the microwave for 20 seconds to enjoy a fresh-baked taste.
  • For a gluten-free version, substitute with 1:1 gluten-free flour blend and gluten-free graham cracker crumbs.

Keywords: strawberry cheesecake cookies, cream cheese cookies, fresh strawberry cookies, soft baked cookies, dessert cookies, homemade cookies

Find it online: https://dylangranv.com/strawberry-cheesecake-cookies-recipe-2/