Strawberry Cheesecake Cookies (Sweet & Creamy Delight)

Why You’ll Love This Recipe

Strawberry Cheesecake Cookies bring together the best of both worlds: the rich, tangy flavors of cheesecake and the soft, chewy texture of cookies. These cookies are a perfect treat for any occasion, offering a burst of fresh strawberry flavor complemented by the creamy richness of cream cheese. The addition of cheesecake flavor gives them an indulgent twist, making them feel like a decadent dessert while still being easy to enjoy as a cookie. Whether you’re serving them at a party, enjoying them as an afternoon snack, or surprising someone special, these cookies are sure to impress.

The combination of strawberries and cream cheese creates a balance of sweetness and tang, and the texture is both chewy and soft. They’re a fresh take on traditional cookies and are sure to become a new favorite in your baking repertoire.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese adds richness and a cheesecake-like tang to the cookies, ensuring a soft, smooth texture.

Butter helps create a rich, flavorful base for the cookie dough, ensuring the cookies bake up soft and chewy.

Granulated sugar and brown sugar balance sweetness and moisture, with the brown sugar adding a subtle caramel flavor.

All-purpose flour provides structure and helps the cookies hold together.

Baking soda gives the cookies a light lift, ensuring they bake with a perfect, chewy texture.

Eggs bind the ingredients together and add moisture to the dough.

Vanilla extract enhances the overall flavor and provides a sweet aromatic note.

Fresh strawberries provide a fresh, fruity burst of flavor and color, complementing the cream cheese perfectly.

A pinch of salt helps balance the sweetness of the cookies and enhances their overall flavor.

Powdered sugar for dusting adds a touch of sweetness and makes them look elegant and finished.

Directions

1. Preheat the Oven
   Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
2. Prepare the Cookie Dough
   In a large mixing bowl, beat the cream cheese and butter together until light and fluffy. Add both the granulated and brown sugar and continue to mix until well combined. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
3. Add Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
4. Fold in the Strawberries
   Gently fold the diced strawberries into the cookie dough. Be careful not to overmix, as this can cause the strawberries to break apart too much.
5. Scoop and Bake
   Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
6. Cool and Dust with Powdered Sugar
   Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.

Equipment needed:

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields about 24 cookies. Preparation time is 15 minutes, with a baking time of 10-12 minutes. Total time is approximately 30 minutes.

Variations and Customizations

These strawberry cheesecake cookies are easily customizable. For an extra cheesecake flavor, you can add a teaspoon of lemon juice or zest to the dough, mimicking the classic tang of cheesecake. You could also experiment with adding white chocolate chips or mini chocolate chips for extra richness.

If you prefer a different berry flavor, raspberries or blueberries work beautifully as substitutes for strawberries. For a slightly different texture, consider using half whole wheat flour or almond flour for a nuttier flavor and slightly denser cookie.

Nutrition and Dietary Info

Nutrient	Amount per Serving
Calories	180 kcal
Protein	2 g
Carbohydrates	25 g
Fat	9 g
Saturated Fat	5 g
Fiber	1 g
Sugar	16 g
Sodium	100 mg

Expert Tips & Customizations

Don’t Overmix the Dough
Be gentle when folding in the strawberries to prevent them from turning into mush and releasing too much liquid.

Use Fresh Strawberries
Fresh strawberries give the best texture and flavor, but if you’re using frozen strawberries, be sure to thaw and drain them before adding them to the dough.

Allow the Cookies to Cool
Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack. This helps them set and prevents breakage.

Chill the Dough for Thicker Cookies
If you want slightly thicker cookies, chill the dough in the fridge for 30 minutes before scooping and baking.

FAQs

Can I use frozen strawberries for these cookies?

Yes, but be sure to thaw and drain the strawberries before adding them to the dough to avoid excess moisture.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days.

Can I freeze the dough?

Yes, you can freeze the dough for up to 2 months. Scoop the dough onto a baking sheet and freeze it, then transfer the frozen dough balls into a bag. Bake directly from frozen, adding an extra 2-3 minutes to the baking time.

Can I substitute the cream cheese for something else?

The cream cheese is key for the cheesecake flavor, but you could try using Greek yogurt for a tangier, lower-fat alternative.

Can I make these cookies without eggs?

Yes, you can use an egg replacer or substitute flax eggs to make these cookies egg-free.

Storage/reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Conclusion

Strawberry Cheesecake Cookies are a deliciously unique dessert that combines the creamy richness of cheesecake with the chewy, satisfying texture of a cookie. With fresh strawberries and a smooth cream cheese base, these cookies bring a burst of fruity sweetness to every bite. Whether you’re craving a special treat or want to impress guests, these cookies are sure to be a crowd-pleaser.

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