Why make this recipe
Strawberry Cheesecake Cookies are a delicious treat that combines the best of two worlds – cookies and cheesecake! These cookies are soft, chewy, and packed with the sweet flavor of strawberries. They bring joy to any occasion, whether it’s a family gathering, a picnic, or just a comforting snack at home. Plus, making these cookies is a fun activity that anyone can do, even if they’re new to baking!
How to make Strawberry Cheesecake Cookies
Ingredients:
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup brown sugar (tightly packed)
- 2 eggs
- 3 ⅔ cups gluten-free 1 to 1 flour (or all-purpose flour)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup finely diced strawberries
- Pinch sea salt (optional)
Directions:
- Make the cream cheese filling. In a stand mixer, beat the softened cream cheese and powdered sugar until creamy.
- Scoop out 1 teaspoon-sized balls of the cream cheese mixture and place them on a parchment-lined baking pan. Repeat this for all the cream cheese mixture. Put the pan in the freezer while making the cookie dough.
- Make the cookie dough. In a clean stand mixer, add cold butter, granulated sugar, and brown sugar. Beat for 2 to 3 minutes until there are no clumps of butter.
- Add in the eggs and stir until combined.
- Add in the remaining ingredients, except for the strawberries. Stir until a thick cookie dough forms.
- Carefully fold in the diced strawberries. Place the bowl of cookie dough in the fridge for 30 minutes to firm up.
- After 30 minutes, remove the dough from the fridge and take the cream cheese balls out of the freezer. Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.
- Scoop large balls of cookie dough and place them on the lined baking pan. Use your thumb or the back of a spoon to press an indent in the center of the cookie dough.
- Place a ball of cream cheese mixture into the indent and then form the dough around the cream cheese, making sure it is completely sealed inside.
- Continue this process for all cookie dough and cream cheese balls, spacing them at least 3 inches apart on the baking pan.
- Bake for 11 to 12 minutes or until the cookies are just set in the middle.
- Remove from the oven and allow cookies to cool on the pan for 10 minutes before carefully transferring them to a wire rack to finish cooling.
How to serve Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are perfect for dessert or as a sweet snack. You can serve them as they are, or for an extra touch, dust some powdered sugar on top. Pair them with a glass of milk or a cup of tea for a delightful treat that everyone will love!
How to store Strawberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want them to last longer, you can freeze them. Just make sure to separate layers with parchment paper so they don’t stick together when frozen.
Tips to make Strawberry Cheesecake Cookies
- Make sure the cream cheese is softened before mixing to get a smooth filling.
- Don’t rush the chilling time for the dough; this helps the cookies maintain their shape.
- You can use fresh or frozen strawberries, though fresh ones will give a better texture and flavor.
- For a fun twist, try adding chocolate chips or nuts to the cookie dough for extra flavor!
Variation
If you want to change things up a bit, you can make these cookies with different flavors of cream cheese, such as vanilla or strawberry cream cheese. You can also experiment by adding mini chocolate chips or crushed nuts for added texture.
FAQs
1. Can I use regular all-purpose flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need the cookies to be gluten-free.
2. How long will these cookies last?
When stored properly in an airtight container, these cookies can last about a week at room temperature.
3. Can I prepare the dough in advance?
Absolutely! You can prepare the cookie dough and cream cheese filling a day in advance. Just store them separately in the fridge until you are ready to bake.
Strawberry Cheesecake Cookies
Ingredients
For the Cream Cheese Filling
- 8 ounces cream cheese (softened) Make sure the cream cheese is softened before mixing.
- ½ cup powdered sugar
For the Cookie Dough
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup brown sugar (tightly packed)
- 2 large eggs
- 3 ⅔ cups gluten-free 1 to 1 flour (or all-purpose flour) Regular all-purpose flour can be used if gluten-free is not needed.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ⅓ cup finely diced strawberries Fresh strawberries are preferred for texture and flavor.
- 1 pinch sea salt (optional)
Instructions
Make the Cream Cheese Filling
- In a stand mixer, beat the softened cream cheese and powdered sugar until creamy.
- Scoop out 1 teaspoon-sized balls of the cream cheese mixture and place them on a parchment-lined baking pan. Repeat this for all the cream cheese mixture.
- Put the pan in the freezer while making the cookie dough.
Make the Cookie Dough
- In a clean stand mixer, add cold butter, granulated sugar, and brown sugar. Beat for 2 to 3 minutes until there are no clumps of butter.
- Add in the eggs and stir until combined.
- Add in the remaining ingredients, except for the strawberries. Stir until a thick cookie dough forms.
- Carefully fold in the diced strawberries.
- Place the bowl of cookie dough in the fridge for 30 minutes to firm up.
Baking
- Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.
- Scoop large balls of cookie dough and place them on the lined baking pan.
- Use your thumb or the back of a spoon to press an indent in the center of the cookie dough.
- Place a ball of cream cheese mixture into the indent and then form the dough around the cream cheese, making sure it is completely sealed inside.
- Continue this process for all cookie dough and cream cheese balls, spacing them at least 3 inches apart on the baking pan.
- Bake for 11 to 12 minutes or until the cookies are just set in the middle.
- Remove from the oven and allow cookies to cool on the pan for 10 minutes before carefully transferring them to a wire rack to finish cooling.