Strawberry Cheesecake Cookies
Delightful cookies that combine the rich, creamy taste of cheesecake with the sweet flavor of strawberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 to 1 ½ cups fresh strawberries, diced
- ½ cup powdered sugar (for decoration, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy; about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined without overmixing.
- Gently fold in the diced strawberries, being careful not to break them apart.
Baking
- Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- If desired, dust with powdered sugar for decoration.
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Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate for up to a week, or freeze for 2-3 months. Thaw frozen cookies at room temperature before serving.