Description
These Strawberry Cheesecake Cookies combine the best of both worlds: the creamy, tangy flavor of cheesecake and the convenience of a cookie! They’re easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 cup freeze-dried strawberries, finely crushed
- Optional: White chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the vanilla extract and egg.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate bowl, beat the softened cream cheese until smooth. Gently fold in the crushed freeze-dried strawberries.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets.
- Top each cookie with a small dollop of the strawberry cream cheese mixture. If desired, sprinkle with white chocolate chips.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a tangier flavor, use full-fat cream cheese.
- Make sure your butter and cream cheese are softened to room temperature for easier mixing.
- Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g