Strawberry Cheesecake Cookies
Deliciously soft cookies that bring the flavors of strawberry cheesecake in a portable form perfect for snacking.
Ingredients
Cookie Base
- 8 oz Cream cheese, softened Gives cheesecake taste.
- 1/2 cup Butter, softened Adds richness.
- 1 cup Sugar Mix of white and brown sugar preferred.
- 1 tsp Vanilla extract Enhances flavor.
- 1 large Egg Binds ingredients.
- 2 cups All-purpose flour Main structure ingredient.
- 1 tsp Baking powder or baking soda Choose based on preference.
- 1/4 tsp Salt Balances sweetness.
Mix-Ins
- 1/2 cup Freeze dried strawberries Preferable for best texture.
- 1/2 cup White chocolate chips Optional but recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened cream cheese and butter until smooth.
- Add sugar and vanilla, mixing until well combined.
- Beat in the egg until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the freeze dried strawberries and white chocolate chips, if using.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Scoop cookie dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers appear a bit soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Store in an airtight container in the fridge for best texture. Let sit at room temperature for 10 minutes before serving for a softer bite.