Soft Strawberry Cheesecake Cookies
Delightful cookies that combine the flavors of cheesecake and strawberries in a soft, chewy treat, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Make sure it's at room temperature.
- 0.5 cups cream cheese, softened Make sure it's at room temperature.
- 1 cups granulated sugar Adjust sweetness as desired.
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 0.5 cups freeze-dried strawberries, crushed into powder Can substitute with chopped fresh strawberries.
- 0.5 cups white chocolate chips Optional ingredient.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
Mixing
- In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is smooth and creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Gently fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Baking
- Scoop tablespoon-sized portions of dough and roll them into balls. Place these on the prepared baking sheet, leaving about 2 inches of space between each ball.
- Gently flatten each ball slightly.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers look set.
- After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Serve and enjoy your delicious Soft Strawberry Cheesecake Cookies, optionally with a glass of milk or a scoop of vanilla ice cream.
Notes
Store cookies in an airtight container; they last about a week at room temperature, up to two weeks in the refrigerator, or three months in the freezer.