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Strawberry Cheesecake Cookies

These delightful cookies combine the creamy decadence of cheesecake with the light freshness of strawberries, resulting in a cookie that's chewy and crisp at the edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup cream cheese, softened Ensure it's softened for easy mixing.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped fresh strawberries Fresh strawberries are ideal.
  • 1/2 cup powdered sugar For dusting on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the softened unsalted butter and cream cheese until smooth and creamy.
  3. Gradually add the granulated sugar and vanilla extract to the bowl, mixing until light and fluffy.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  5. Slowly incorporate the dry mixture into the wet mixture, folding in the chopped fresh strawberries gently.
  6. Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
  3. After completely cooled, dust with powdered sugar.

Notes

For a firmer cookie dough, chill it in the refrigerator for 30 minutes before baking. Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for up to 2 weeks.