Classic Strawberry Cheesecake Cookies
These delightful cookies combine the creamy tang of cheesecake with the sweet burst of fresh strawberries, all in a soft, chewy cookie.
Equipment
- electric mixer
- large bowl
- baking sheets
- parchment paper or silicone baking mats
- medium bowl
- whisk
- wire rack
Ingredients
Cookies
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries finely diced or pureed
Glaze (Optional)
- 2 tablespoons cream cheese softened
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- Cream together the softened butter, cream cheese, and granulated sugar in a large bowl with an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, avoiding overmixing.
- Gently fold in the finely diced or pureed strawberries; a gentle swirl is fine for a marble effect if using puree.
- Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring about 2 inches of space between each cookie.
Baking and Glazing
- Bake for 9-11 minutes, until the edges are lightly golden and the centers are just set; avoid overbaking as they will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- For the optional glaze, whisk together softened cream cheese, powdered sugar, milk/cream, and vanilla extract until smooth, then drizzle over the cooled cookies.
Notes
For best results, ensure butter and cream cheese are softened to room temperature for a smooth, lump-free batter. Do not overmix the dough, as this can make the cookies tough. Adjust milk/cream in the glaze to achieve desired consistency. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.