Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies offer a delightful combination of creamy cheesecake flavor and fresh strawberries in a soft, tender cookie. These treats are perfect for anyone craving a sweet snack with a subtle tang and fruity burst.

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 in size. Blot them 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 using 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 gently with a spatula until just combined.
7. Step 7: Gently fold in the diced strawberries and white chocolate chips, if using. If the dough feels too wet, chill it in the refrigerator 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 desired.
9. Step 9: Bake for 12-15 minutes, until the edges are golden and the centers are set but still soft.
10. Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy them warm or at room temperature.

Tips & Variations

• For a brighter flavor, add a teaspoon of lemon zest to the batter.
• If using frozen strawberries, ensure they are thoroughly thawed and patted dry to avoid soggy dough.
• Try substituting white chocolate chips with dark chocolate or chopped nuts for different textures and tastes.
• If you want a firmer cookie, bake for an extra 2-3 minutes, but be cautious not to overbake to keep them soft.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to enjoy a warm, soft cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and thoroughly dry them before folding into the dough to prevent excess moisture and sogginess.

Can I substitute cream cheese with a lower-fat option?

While full-fat cream cheese gives the best texture and flavor, you can use reduced-fat cream cheese, but the cookies may be slightly less creamy and tender.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with fresh, juicy strawberries baked into a soft, tender cookie. Enhanced with graham cracker crumbs and optional white chocolate chips, these cookies offer a delightful blend of textures and flavors, perfect for a sweet treat or dessert.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Add-ins

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Prepare Strawberries: Wash, dry thoroughly, and dice the strawberries into small pieces about 1/4 inch in size. Use paper towels to blot away any excess moisture to avoid soggy dough.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt to combine evenly.
4. Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat the softened butter, room temperature cream cheese, and granulated sugar using a hand mixer until the mixture is light and fluffy, approximately 1 to 2 minutes.
5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until smooth and well combined. Optionally, lemon zest can be added here for extra brightness.
6. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in two batches, mixing at low speed or folding gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
7. Fold in Strawberries and Optional White Chocolate Chips: Gently fold the diced strawberries and, if using, white chocolate chips into the dough. If the dough feels too wet or sticky, chill it in the refrigerator for 15 to 30 minutes to firm up for easier handling.
8. Scoop and Shape Dough: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet. Leave approximately 2 inches between each cookie to allow for spreading. Optionally, shape the scoops into hearts for a decorative touch.
9. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown and the centers are set yet still soft and slightly tender.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy.

Notes

• Ensure strawberries are well-dried to prevent excess moisture from affecting cookie texture.
• Chilling the dough helps manage stickiness and maintains cookie shape during baking.
• Full-fat cream cheese and butter provide the best texture and flavor for these cookies.
• You can substitute frozen strawberries if fresh are out of season; just make sure they are fully thawed and blotted dry.
• Optional white chocolate chips add sweetness that complements strawberries but can be omitted for a less sweet cookie.
• These cookies store well in an airtight container for up to 3 days at room temperature, or freeze dough for later baking.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, graham cracker cookies, soft cookies, summer desserts, fruit cookies