Strawberry Cheesecake Cookies
These delightful Strawberry Cheesecake Cookies offer a perfect bite-sized treat, combining the creamy tang of cheesecake with the sweetness of strawberries in a soft, chewy cookie.
Equipment
- medium bowl
- larger bowl
- whisk
- electric mixer (optional)
- spatula
- baking sheet
- parchment paper
- cookie scoop or tablespoon
- wire rack
- small bowl (for glaze)
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, crushed
Glaze (Optional)
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Cookie Preparation
- Begin by whisking together the flour, baking powder, and salt in a medium bowl and set aside.
- In a larger bowl, cream together the softened butter, granulated sugar, and softened cream cheese until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the crushed freeze-dried strawberries.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden, then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Glaze Preparation (Optional)
- If desired, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once the cookies are completely cool, drizzle or spread the glaze over them.
Notes
For best results, make sure your butter and cream cheese are truly softened to ensure a smooth dough. If you don't have freeze-dried strawberries, you can omit them or use a small amount of finely diced fresh strawberries, but be aware it might slightly alter the cookie texture and moisture content. These cookies are best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.