why make this recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the flavor of fresh strawberries with the creamy goodness of cheesecake. They are soft, chewy, and bursting with fruity sweetness. This recipe is perfect for anyone who loves cookies or cheesecake or enjoys baking something special for friends and family. These cookies are also great for parties or as a delicious dessert any time of the year.
how to make Strawberry Cheesecake Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup strawberry jam
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam until evenly distributed throughout the dough.
- In a small bowl, mix the softened cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough, flatten it, add a small dollop of the cream cheese mixture in the center, and fold the dough around it, sealing it well.
- Place on a baking sheet lined with parchment paper, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies can be served warm or at room temperature. They are perfect on their own but can also be enjoyed with a glass of milk or a scoop of vanilla ice cream. For a fun presentation, you can dust them with powdered sugar before serving.
how to store Strawberry Cheesecake Cookies
To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure to place them in a freezer-safe container with layers of parchment paper in between to prevent sticking.
tips to make Strawberry Cheesecake Cookies
- Use room temperature butter and cream cheese for easier mixing.
- Make sure to measure your flour correctly. Too much flour can make the cookies dry.
- Don’t over mix the dough after adding the flour, as this can make the cookies tough.
- You can add extra chopped strawberries for more flavor and texture.
variation
You can substitute the strawberry jam with different fruit jams like raspberry or blueberry for a unique twist. You can also mix in chocolate chips or chopped nuts for added flavor.
FAQs
Q: Can I make these cookies without cream cheese?
A: Yes, you can skip the cream cheese filling if you prefer. The cookies will still be delicious with just the strawberry jam.
Q: How do I soften cream cheese quickly?
A: To soften cream cheese quickly, cut it into small cubes and let it sit at room temperature for about 15-20 minutes. You can also microwave it for 10-15 seconds, but be careful not to melt it.
Q: Can these cookies be made ahead of time?
A: Yes, you can make the cookie dough ahead of time and refrigerate it for up to 2 days before baking. You can also freeze the baked cookies for later enjoyment. Just thaw them at room temperature before serving.
Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam until evenly distributed throughout the dough.
- In a small bowl, mix the softened cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough, flatten it, add a small dollop of the cream cheese mixture in the center, and fold the dough around it, sealing it well.
- Place on a baking sheet lined with parchment paper, about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]