Strawberry Cheesecake Cookies

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite desserts – cheesecake and cookies – into one irresistible treat. The cookies are soft and chewy with a slight tang from the cream cheese, and the addition of fresh strawberries brings a burst of sweetness. Plus, they’re easy to make and perfect for sharing with friends and family. Every bite feels like a little bite of summer, and the balance of flavors will leave you craving more!

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/4 cup cream cheese, softened

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup chopped fresh strawberries (or freeze-dried strawberries, crushed)

• 1/2 cup white chocolate chips (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

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. Set aside.

3. In a large bowl, beat the softened butter and cream cheese until smooth and creamy.

4. Add the granulated sugar and brown sugar to the butter and cream cheese mixture. Beat until fluffy and well combined.

5. Mix in the egg and vanilla extract, beating until smooth.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Gently fold in the chopped fresh strawberries and white chocolate chips, if using.

8. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake for 10-12 minutes or until the edges are lightly golden.

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 18-20 cookies, depending on the size of the dough balls.

• Prep time: 15 minutes

• Cook time: 10-12 minutes

• Total time: 25-30 minutes

Variations

• Frozen Strawberries: If fresh strawberries aren’t in season, you can use frozen strawberries. Just be sure to chop them into small pieces and pat them dry before adding them to the dough to avoid excess moisture.

• Sugar Swap: For a slightly different taste, try using coconut sugar or maple sugar instead of regular granulated sugar.

• Glaze: For extra sweetness, drizzle the cookies with a simple glaze made from powdered sugar and milk after they’ve cooled.

Storage/Reheating

• Storage: Store the strawberry cheesecake cookies in an airtight container at room temperature for up to 4-5 days.

• Freezing: These cookies freeze well! You can freeze the dough balls before baking for up to 3 months. Just place them on a baking sheet and freeze until firm, then transfer them to a freezer bag or container. When ready to bake, no need to thaw – just bake them directly from the freezer for an extra minute or two.

• Reheating: If you want to enjoy the cookies warm again, you can reheat them in the microwave for 10-15 seconds.

FAQs

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden and the centers have set but are still soft to the touch. You don’t want to over-bake them to maintain that soft, chewy texture.

Can I use frozen strawberries instead of fresh?

Yes, you can! Just be sure to chop the frozen strawberries into small pieces and pat them dry with a paper towel to remove excess moisture before mixing them into the dough.

What if I don’t have cream cheese? Can I use something else?

If you don’t have cream cheese, you can substitute it with additional butter or even a little bit of Greek yogurt for the tangy flavor. However, using cream cheese will give the cookies their signature cheesecake flavor.

Can I add other fruits to these cookies?

Absolutely! While strawberries are the star of this recipe, you can also try adding raspberries, blueberries, or even diced peaches. Just keep in mind that you may need to adjust the amount of flour if using juicier fruits.

Can I make these cookies gluten-free?

Yes! You can swap the all-purpose flour with a gluten-free flour blend. Make sure your flour blend includes xanthan gum, or add it separately to help with the texture and structure of the cookies.

Conclusion

These strawberry cheesecake cookies are the perfect treat for anyone who loves the combination of fruit and dessert. They’re easy to make, full of flavor, and absolutely irresistible. Whether you’re serving them at a gathering or enjoying them as a snack, these cookies are sure to impress. With their soft, chewy texture and sweet, tangy taste, they’re definitely a recipe worth making again and again!