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Strawberry Cheesecake Cookies Recipe

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4.7 from 66 reviews

Delight in these Strawberry Cheesecake Cookies, a perfect blend of soft cookie texture with bursts of fresh strawberries and creamy cheesecake bites. These treats are easy to make and bake to golden perfection, ideal for a sweet snack or dessert.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Mix-ins

  • 1/2 cup fresh strawberries, diced
  • 1/4 cup cream cheese, cubed

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning throughout the dough.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix thoroughly to combine all wet ingredients evenly.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, stirring carefully until just combined to avoid overmixing, which can make cookies tough.
  6. Fold in Strawberries and Cream Cheese: Gently fold in the diced fresh strawberries and cubed cream cheese, distributing them evenly without breaking up the ingredients too much.
  7. Portion Dough: Using a tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
  8. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges of the cookies turn a golden brown color.
  9. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely, ensuring they set properly and maintain their texture.

Notes

  • Ensure the cream cheese is cold and cubed to prevent it from melting into the dough completely, creating nice pockets of flavor.
  • For best results, handle the dough gently to maintain the integrity of the strawberries and cream cheese.
  • Do not overbake; cookies should be soft in the center when removed from the oven.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Fresh strawberries are preferred, but frozen can be used if thawed and drained well.

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