Try our Strawberry Cheesecake Cookies for a sweet and tangy treat. They mix fresh strawberries with rich cheesecake. It’s a tasty mix that’s easy to make.
Our easy cookie recipe makes baking fun and simple. You’ll need just a few ingredients and easy steps. Soon, you’ll be enjoying these tasty cookies.
The mix of strawberry and cheesecake flavors in a cookie is amazing. It will wow your family and friends. This recipe is perfect for anyone, whether you’re new to baking or experienced.
Key Takeaways
- Easy-to-follow recipe for Strawberry Cheesecake Cookies
- Unique blend of strawberry and cheesecake flavors
- Simple ingredients and straightforward instructions
- Perfect for both novice and experienced bakers
- A delicious treat for any occasion
The Magic Behind Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are special because of their mix of flavors. They blend the sweetness of strawberries with the creaminess of cheesecake. This makes them both familiar and excitingly new.
Key Ingredients That Make the Difference
The secret to these cookies is in their ingredients. Fresh strawberries and cream cheese are key for the right taste. We also add high-quality vanilla extract to boost the flavor.
Why This Recipe Works Every Time
This recipe is easy to follow and always works. It has precise measurements and simple steps. Using room temperature ingredients helps the dough mix well. This way, the cookies bake evenly, making delicious Strawberry Cheesecake Cookies every time.
Step-by-Step Guide to Baking Strawberry Cheesecake Cookies
Now, let’s dive into baking Strawberry Cheesecake Cookies. This guide covers all the steps, from getting your ingredients to cooling the cookies.
Gathering Your Ingredients
First, collect all the ingredients for your strawberry cookie recipe. You’ll need flour, sugar, butter, and special ingredients like strawberries and cheesecake. Make sure everything is fresh and high quality for the best taste.
Preparing the Cookie Dough
Preparing the dough is key. It has two parts: mixing the base and adding the cheesecake elements.
Mixing the Base Ingredients
Start by creaming butter and sugar until fluffy. Add eggs one at a time, then dry ingredients. This makes the cookie dough base.
Incorporating the Cheesecake Elements
Now, mix in the cheesecake parts. Add cream cheese and vanilla for a cheesecake taste.
Adding the Strawberry Flavor
The strawberry flavor is crucial. Use strawberry jam or fresh strawberries. If using fresh, chop them finely to spread evenly.
Baking to Perfection
Baking needs the right temperature and time.
Temperature and Timing Guidelines
Preheat to 375°F. Bake for 12 to 15 minutes, depending on size.
Visual Cues for Doneness
Check for doneness by looking. Edges should be golden, and centers set.
Cooling and Storage
After baking, let cookies cool a bit on the sheet. Then, move them to a wire rack to cool fully. Store in an airtight container to keep them fresh.
Enjoying Your Freshly Baked Treats
Now that you’ve baked a batch of our delicious Strawberry Cheesecake Cookies, it’s time to enjoy them. These cookies are perfect for satisfying your sweet tooth. Their strawberry flavor is great for spring and summer gatherings.
To enjoy your cookies best, try them with a cold glass of milk or a warm cup of coffee. You can also store them in an airtight container at room temperature for up to 5 days. This makes them a great snack for the week. For more easy cookie recipes, check out our other dessert ideas.
We hope you’ve enjoyed making and eating these cheesecake cookies as much as we have. Happy baking! Don’t be afraid to try new flavors and ingredients to make your own unique cookies.
Strawberry Cheesecake Cookie
Ingredients
- → For Strawberry Jam
- 10 oz 280 grams fresh strawberries, finely diced
- 3 and 1/2 Tablespoons 42 grams light brown sugar
- → For Cheesecake Filling
- 6 oz 170 grams cream cheese
- 3 Tablespoons 38 grams granulated sugar
- 1/2 teaspoon vanilla extract
- → For Strawberry Cookies
- 1/2 cup 113 grams unsalted butter, melted
- 3/4 cup 150 grams sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 and 1/2 cups 315 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 130 grams finely diced strawberries
- 1/4 cup strawberry jam
- Granulated sugar for sprinkling on top
Instructions
- Wash, dry, and hull the strawberries. Place finely diced strawberries and light brown sugar in a medium pot and stir well. Cook over medium-high heat, stirring occasionally, until very thick, and reduce to about 1/3 - 1/4 cup. Set aside to cool. Measure out 1/4 cup of strawberry jam, transfer it to a small bowl, and chill it in the fridge.
- Beat softened cream cheese, vanilla extract, and sugar together. Line a tray with baking paper and scoop out 12 portions of filling (about one Tablespoon per cookie). Slightly flatten each ball and place in the freezer for an hour, or until firm completely.
- Preheat the oven to 350℉ (175℃). Line 2 baking sheets with parchment paper. Bake 6 cookies at a time because the cookies are large. In a bowl, combine melted butter, vanilla extract, and sugar. Whisk until dissolved, then add one egg and whisk well. Using a spatula, fold in the mixture of flour, baking powder, baking soda, and salt. The dough will be thick and seem dry, but that’s okay. Scatter the strawberries and fold them into the dough. Layer the dough with strawberry jam by spreading 3/4 of the dough to the side of the bowl, flattening the remaining dough on the bottom, and dotting it with 1/3 of the jam. Add another layer of dough and repeat with the remaining jam. Ensure the jam and strawberries are evenly dispersed without fully tinting the dough pink.
- After chilling for 30 minutes, flatten each portion of the dough and place a frozen cheesecake disc in the center. Seal the cheesecake filling with the dough, fully covering it. Shape into balls and arrange on the prepared baking sheet, 4 inches apart. Wet or spray hands with non-stick spray if the dough is sticking. Slightly flatten each ball and sprinkle granulated sugar on top. Bake for 13-16 minutes or until the edges are light golden brown. Cool for 10 minutes on the sheet before transferring to a cooling rack. Store at room temperature for one day or refrigerate in an airtight container due to the cream cheese filling.
