Strawberry Cheesecake Cookies
Soft and chewy strawberry cheesecake cookies blend the creamy flavor of cheesecake with the sweetness of strawberries, making them perfect for gatherings or after-meal indulgence.
Ingredients
Cookie Ingredients
- 1 cup Butter, softened Use unsalted butter for better flavor control.
- 1 cup Cream Cheese, softened Regular or reduced-fat works well.
- 1 cup Sugar Granulated sugar adds sweetness.
- 1/2 cup Brown Sugar Use light or dark brown sugar for a richer flavor.
- 2 large Eggs Room temperature for best mixing.
- 1 teaspoon Vanilla Extract Enhances overall flavor.
- 3 cups All-Purpose Flour No substitutes needed for structure.
- 1 teaspoon Baking Soda Helps cookies rise.
- 1/2 teaspoon Salt Balances sweetness.
- 1/2 cup Strawberry Jam Homemade or store-bought.
- 1 cup Fresh Strawberries, chopped Use ripe strawberries for best flavor.
- Powdered Sugar, optional For dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, cream cheese, sugar, and brown sugar in a large bowl until smooth.
- Beat in the eggs and vanilla extract until well combined.
Mixing Dry Ingredients
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
Incorporating Strawberries
- Fold in the strawberry jam and chopped strawberries gently.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Ensure butter and cream cheese are adequately softened for easy mixing and a smooth batter. For best results, chill the dough for about 30 minutes before baking to prevent spreading. Use a cookie scoop for uniform cookies that bake evenly. Monitor baking closely; cookies should be soft to the touch when you take them out. Let the cookies cool completely on a wire rack for optimal texture.