Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet freshness of strawberries in a tender cookie. These soft, flavorful treats are perfect for any occasion and easy to make at home.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 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
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup fresh strawberries, diced (or frozen, thawed and dried)
• Optional: 1/2 cup white chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Step 2: Wash, dry, and dice the strawberries into small pieces, about 1/4 inch. Blot with paper towels to remove excess moisture.
3. Step 3: In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
4. Step 4: In a large bowl, beat the softened butter, cream cheese, and sugar until light and fluffy, about 1-2 minutes with a hand mixer.
5. Step 5: Mix in the egg and vanilla extract until smooth.
6. Step 6: Add the dry ingredients to the wet mixture in two batches, mixing on low speed or folding with a spatula until just combined.
7. Step 7: Gently fold in the diced strawberries and, if using, white chocolate chips. If the dough feels too wet, chill it for 15-30 minutes.
8. Step 8: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Shape into hearts if you like.
9. Step 9: Bake for 12-15 minutes until the edges are golden and the centers are set but still soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips & Variations

• Use fresh strawberries for the best flavor, and make sure to dry them well to avoid soggy dough.
• Try adding lemon zest for a bright, citrusy twist.
• Swap white chocolate chips for chopped nuts or more graham cracker crumbs for extra texture.
• If dough is too sticky, chilling it helps with easier handling and better shape.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in a microwave to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, but be sure to thaw and drain them completely, then pat dry to remove excess moisture. This helps prevent the dough from becoming too wet.

Why do these cookies stay soft instead of crisp?

The cream cheese and butter combination keeps the cookies tender and moist, giving them a soft, cheesecake-like texture rather than a crunchy one.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.4 from 68 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 24 cookies 1x

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Description

Delight in these soft and creamy Strawberry Cheesecake Cookies, featuring a blend of cream cheese, fresh strawberries, and a hint of graham cracker crumbs for a deliciously unique twist on classic cookies. Perfectly tender with subtle tanginess and bursts of fruity sweetness, these treats are ideal for a cozy dessert or a special snack.

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Ingredients

Scale 1x2x3x

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 Add-ins

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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare Strawberries: Wash, dry thoroughly, and dice the strawberries into small pieces about 1/4 inch in size. Blot them with paper towels to remove any excess moisture, which helps prevent soggy cookies.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt, ensuring even distribution of leavening and seasoning.
4. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, about 1-2 minutes using a hand mixer.
5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until smooth and well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed or folding with a spatula just until combined to avoid overmixing.
7. Fold in Strawberries and Optional Chips: Gently fold the diced strawberries and white chocolate chips (if using) into the dough. If the dough feels too wet to handle, refrigerate it for 15 to 30 minutes to firm up.
8. Scoop and Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet spaced about 2 inches apart. Optionally, shape the cookies into hearts or your preferred shape before baking.
9. Bake: Bake in the preheated oven for 12-15 minutes until the edges turn golden and the centers appear set but remain soft to the touch.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for the best flavor and texture.

Notes

• To keep the strawberries from making the dough too wet, ensure they are well dried before folding into the batter.
• Chilling the dough helps hold the shape and makes handling easier.
• For a dairy-free option, substitute cream cheese and butter with vegan alternatives, though texture may vary.
• White chocolate chips add a lovely contrast, but feel free to omit or replace with regular chocolate chips or nuts.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry, Cheesecake, Cookies, Dessert, Baked Cookies, Cream Cheese Cookies, Graham Cracker, White Chocolate Chips