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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies That Will Melt in Your Mouth

Delight in these Strawberry Cheesecake Cookies, a soft and creamy treat that combines the richness of cheesecake with fresh strawberries.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking soda ensure it's fresh
  • ½ teaspoon salt sea salt or kosher salt is preferable
  • ½ cup unsalted butter softened; substitute with vegan butter for dairy-free
  • 1 cup granulated sugar can replace with sugar substitute for a lighter option
  • 1 large egg use a flax egg for a vegan option
  • 1 teaspoon vanilla extract preferably pure
  • 4 ounces cream cheese softened; use dairy-free cream cheese for vegan
For the Strawberry Filling
  • 1 cup fresh strawberries can substitute with raspberries or blueberries
For Optional Frosting
  • ½ cup powdered sugar omit for less sweet cookies

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cookie scoop
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the creamed mixture and beat until combined, about 1 minute.
  5. Mix in the softened cream cheese until creamy and smooth, about 1-2 minutes.
  6. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
  7. Gently fold in the diced fresh strawberries.
  8. Using a cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  9. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
  11. For optional frosting, mix powdered sugar with enough water or milk to reach a drizzling consistency and drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months.

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