Print

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

These Strawberry Cheesecake Cookies are a delightful twist on classic cookies, combining the creamy richness of cheesecake with fresh strawberries and a hint of graham cracker crunch. Soft, tender, and bursting with fruity flavor, they’re perfect for a sweet snack or dessert.

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

Fruit and Optional

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Prepare Strawberries: Wash, thoroughly dry, and dice strawberries into small pieces about 1/4 inch in size. Blot the diced strawberries with paper towels to remove any excess moisture, which will help prevent soggy cookies.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until evenly combined.
  4. Cream Butter and Cheese: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar using a hand mixer for 1-2 minutes until the mixture is light and fluffy.
  5. Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth. You may add lemon zest at this stage if desired for extra flavor.
  6. Combine Wet and Dry: Add the dry ingredients to the wet mixture in two batches, mixing gently on low speed or folding with a spatula until just combined. Avoid over mixing to keep cookies tender.
  7. Fold in Strawberries and Chips: Gently fold in the diced strawberries and optional white chocolate chips. If the dough seems too wet or sticky, chill it in the refrigerator for 15 to 30 minutes to firm up.
  8. Scoop and Shape: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet spacing them approximately 2 inches apart. For a fun touch, shape each scoop into a heart if desired.
  9. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden and the centers are set but remain soft.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy them warm or at room temperature.

Notes

  • Use room temperature butter and cream cheese for the best texture and easier mixing.
  • Properly dice and dry strawberries to avoid soggy cookies.
  • If the dough is too loose or your kitchen is warm, refrigerate the dough for 15-30 minutes before baking.
  • These cookies freeze well; reheat in the microwave for 20 seconds to enjoy a fresh-baked taste.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free graham crackers.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, fruit cookies, dessert cookies, soft cookies, baking cookies, strawberry desserts

Find it online: https://dylangranv.com/strawberry-cheesecake-cookies-recipe-3/