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Strawberry Cheesecake Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/strawberry-cheesecake-cookies-recipe-3/