Description
These strawberry cheesecake cookies are soft, buttery treats bursting with fresh strawberry flavor and a creamy cheesecake twist. With a tender crumb and a luscious cream cheese frosting, they’re perfect for any occasion and sure to impress your family and friends.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 cup fresh strawberries (finely chopped)
Frosting
- 1 cup powdered sugar
- Remaining cream cheese from dough (approximate 2 oz if any left)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie.
- Add Egg and Cream Cheese: Beat in the large egg and softened cream cheese until fully combined, ensuring a smooth and creamy dough base.
- Mix Dry Ingredients and Fold in Strawberries: Gradually sift in the all-purpose flour and baking powder while mixing on low speed to avoid overmixing. Once combined, gently fold in the finely chopped fresh strawberries to distribute evenly without crushing them.
- Shape and Bake Cookies: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them apart to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
- Cool and Frost: Allow the cookies to cool completely on the baking sheets. Prepare the frosting by mixing the powdered sugar with the remaining cream cheese to achieve a smooth consistency, then frost the cooled cookies as desired.
Notes
- Ensure the cream cheese and butter are softened for easy mixing and a smooth dough.
- Use fresh strawberries, finely chopped, to prevent sogginess and maintain cookie texture.
- Do not overbake; cookies should be soft with golden edges.
- If cream cheese remains after mixing dough, use that; otherwise, prepare frosting using fresh cream cheese for best taste.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting.
