introduction
These Strawberry Cheesecake Cookies are soft, fruity, and creamy. They mix cream cheese with real strawberries for a sweet, tender cookie. If you like fruity cookies, you may also enjoy this brown sugar rhubarb cookies recipe.
why make this recipe
- The cookies stay soft and rich from the cream cheese.
- Fresh strawberries add bright flavor and color.
- The recipe is simple and uses common ingredients.
- They are nice for snacks, parties, or gifts.
how to make Strawberry Cheesecake Cookies
- Dice fresh strawberries very small and pat them dry on a paper towel so they do not make the dough too wet.
- Beat cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Fold the diced strawberries into the cream cheese mix gently. Chill this mix for 10–15 minutes if it feels too soft.
- In a bowl, whisk together 2 3/4 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream 1 cup softened unsalted butter with 1 cup sugar until light. Add 1 egg and 2 teaspoons vanilla and beat until smooth.
- Add the dry ingredients to the butter mix in two batches and stir until just combined. Fold in the chilled cream cheese and strawberry mixture until the dough is even. Do not overmix.
- Chill the dough for 30 minutes to firm it up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Scoop dough into 1-inch balls and roll each ball in 1/4 cup granulated sugar to coat. Place on the baking sheet with space between.
- Bake 10–12 minutes or until edges are set and tops look dry. Do not overbake to keep them soft. Let cool on the pan for 5 minutes, then move to a wire rack.
Ingredients :
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar, for rolling the dough in
Directions :
Preparation
- Follow the step-by-step method under "how to make Strawberry Cheesecake Cookies." Keep ingredients measured and chilled cream cheese to help the dough set. Bake at 350°F (175°C) for 10–12 minutes.
how to serve Strawberry Cheesecake Cookies
- Serve at room temperature for the best texture.
- Pair with milk, tea, or coffee.
- For a pretty plate, dust with a light sprinkle of powdered sugar or add a small fresh strawberry slice on top of each cookie.
how to store Strawberry Cheesecake Cookies
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate up to 5 days. Let sit at room temperature 10–15 minutes before serving.
- You can freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
tips to make Strawberry Cheesecake Cookies
- Dice strawberries very small to avoid too much moisture in the dough.
- Pat strawberries dry with paper towels before folding into the cream cheese.
- Keep cream cheese cold until you beat it to help the cookie hold shape.
- Do not overmix after adding flour to keep cookies tender.
- If dough is too soft, chill it for 30 minutes before scooping.
variation (if any)
- Use frozen chopped strawberries that are thawed and well-drained if fresh are not available.
- Add white chocolate chips for extra sweetness.
- Swap strawberries for raspberries or chopped strawberries with lemon zest for a bright flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: You can, but the cookies may be less rich and slightly softer. Chill the dough well.
Q: Can I make the dough ahead?
A: Yes. You can refrigerate dough up to 24 hours. Let it rest at room temperature a few minutes before scooping.
Q: Will the cookies spread too much?
A: If they spread, chill the dough longer and make sure the butter is not too soft.
Q: Can I make mini cookies?
A: Yes. Reduce baking time by a few minutes and watch closely so they do not overbake.
Strawberry Cheesecake Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cookies are soft, fruity, and creamy, combining cream cheese with real strawberries for a sweet treat.
Ingredients
Scale
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar, for rolling the dough in
Instructions
- Dice fresh strawberries very small and pat them dry on a paper towel to avoid excess moisture in the dough.
- Beat cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Fold in the diced strawberries gently.
- Chill the cream cheese mix for 10–15 minutes if it feels too soft.
- In a bowl, whisk together 2 3/4 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream 1 cup softened unsalted butter with 1 cup sugar until light. Add 1 egg and 2 teaspoons vanilla, and beat until smooth.
- Add the dry ingredients in two batches to the butter mix and stir until just combined. Fold in the chilled cream cheese and strawberry mixture until even, being careful not to overmix.
- Chill the dough for 30 minutes to firm it up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 1-inch balls and roll each ball in 1/4 cup granulated sugar to coat. Place on the baking sheet with space between.
- Bake for 10–12 minutes or until edges are set and tops look dry. Do not overbake to maintain softness. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Serve at room temperature for the best texture. Pair with milk, tea, or coffee. You can dust with powdered sugar or add a fresh strawberry slice on top for presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
