Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies offer a delightful twist on a classic favorite, combining the rich, creamy flavor of cheesecake with the lightness of a cookie. The diced strawberries add a burst of freshness to every bite, while the cream cheese and butter create a soft, melt-in-your-mouth texture. Whether you’re craving something sweet for a special occasion or simply looking to enjoy a tasty treat, these cookies are sure to impress.

Ingredients

• 1 cup diced strawberries
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the cream cheese, butter, and sugar until the mixture is light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
6. Gently fold in the diced strawberries, being careful not to overmix.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 25-27 minutes

Variations

• Add lemon zest: For a burst of citrus, try adding 1 teaspoon of lemon zest to the dough. It will complement the strawberries and give the cookies a fresh, bright flavor.
• Use frozen strawberries: If fresh strawberries aren’t available, frozen strawberries can be used. Just be sure to thaw and drain them before adding to the dough.
• Glaze: For an extra touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and a little milk.
• Change the berries: Swap the strawberries for raspberries, blueberries, or blackberries for a different berry flavor.
• Add white chocolate chips: Stir in a handful of white chocolate chips for extra creaminess and sweetness.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze these cookies for up to 3 months. Place the cookies in a freezer-safe bag or container, with layers of parchment paper between them to prevent sticking.
• Reheating: If you prefer warm cookies, you can reheat them in the microwave for 10-15 seconds or briefly in a preheated oven at 300°F (150°C) for about 5 minutes.

10 FAQs

1. Can I use low-fat cream cheese for this recipe?
   Yes, low-fat cream cheese can be used, but it may slightly affect the texture of the cookies.
2. Can I make the dough ahead of time?
   Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.
3. What can I substitute for unsalted butter?
   You can substitute unsalted butter with salted butter, but reduce or omit the added salt in the recipe.
4. Can I use frozen strawberries instead of fresh?
   Yes, you can use frozen strawberries, just make sure to thaw and drain them to avoid excess moisture in the dough.
5. Do I need to mash the strawberries?
   No, you should dice the strawberries rather than mash them to retain texture in the cookies.
6. How do I know when the cookies are done?
   The cookies are done when the edges are golden brown, but the center should still look slightly soft. They will firm up as they cool.
7. Can I add more strawberries?
   While it’s tempting, adding too many strawberries can affect the dough’s structure. Stick to the recipe’s suggested amount for the best results.
8. Can I use a stand mixer to cream the ingredients?
   Yes, a stand mixer will work perfectly to cream the butter, cream cheese, and sugar.
9. Can I make these cookies gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the flour blend’s instructions for the best results.
10. Can I use other sweeteners instead of granulated sugar?
    You can experiment with other sweeteners like coconut sugar or maple syrup, but the texture may vary, and baking times may need to be adjusted.

Conclusion

These Strawberry Cheesecake Cookies are a delicious treat that combines the sweetness of strawberries with the creamy richness of cheesecake. The light, fluffy texture and fresh fruity flavor make them a perfect snack or dessert for any occasion. With simple ingredients and easy steps, you can whip up a batch of these cookies in no time, and there are plenty of ways to customize them to suit your taste. Enjoy these delightful cookies fresh out of the oven or save some for later—either way, they’re sure to disappear quickly!

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