Name: Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 10 oz fresh strawberries, finely diced; 3½ tbsp light brown sugar; 6 oz cream cheese; 3 tbsp granulated sugar; 1 cup unsalted butter, softened; 1 cup all-purpose flour; 1/2 cup powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp salt; 1/2 tsp baking powder

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Soft, fruity, and filled with creamy cheesecake, these Strawberry Cheesecake Cookies are the ultimate dreamy dessert for any occasion. Combining the sweetness of fresh strawberries with the creamy richness of cheesecake, they create a soft, chewy cookie that's perfect for any sweet tooth. Whether you're serving them at a family gathering or enjoying them as an afternoon treat, these cookies will be a hit!

Ingredients

10 oz fresh strawberries, finely diced

3½ tablespoon light brown sugar

6 oz cream cheese

3 tablespoon granulated sugar

1 cup unsalted butter, softened

1 cup all-purpose flour

½ cup powdered sugar

½ teaspoon vanilla extract

¼ teaspoon salt

½ teaspoon baking powder

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a small bowl, mix the diced strawberries with the light brown sugar. Let them sit for 10-15 minutes to release their juices.

In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.

Add the softened butter and vanilla extract to the cream cheese mixture. Beat until well combined.

In a separate bowl, whisk together the flour, powdered sugar, salt, and baking powder.

Gradually add the dry ingredients to the cream cheese mixture, mixing until a dough forms.

Stir in the marinated strawberries, ensuring even distribution.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper.

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

Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 18 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Variations

If I want to mix things up a bit, I sometimes swap out the strawberries for other berries, like raspberries or blueberries. The cream cheese base is versatile enough to pair with different fruits. I’ve also tried adding a bit of lemon zest to the dough for an extra zing that pairs wonderfully with the sweetness of the strawberries. For a more indulgent version, I sometimes drizzle a bit of white chocolate on top before serving.

Storage/Reheating

These cookies store wonderfully at room temperature for up to 3-4 days in an airtight container. If I want to keep them longer, I place them in the fridge, where they can last up to a week. To reheat, I simply pop them in the microwave for a few seconds or warm them in the oven for a few minutes at 300°F (150°C) to get them soft and chewy again.

FAQs

Can I use frozen strawberries instead of fresh ones?

I recommend using fresh strawberries for the best flavor and texture. However, if frozen strawberries are all I have, I can use them. Just make sure to thaw them and drain any excess liquid before mixing them with the brown sugar.

Can I make these cookies ahead of time?

Yes, I can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This helps the flavors develop even more. Alternatively, I can freeze the dough for up to a month and bake the cookies when I'm ready.

Can I use reduced-fat cream cheese?

I prefer regular cream cheese for the richest, creamiest texture, but reduced-fat cream cheese can work in a pinch. Just keep in mind that it might slightly alter the taste and texture.

Can I make these cookies gluten-free?

Absolutely! If I want a gluten-free version, I can swap the all-purpose flour for a gluten-free flour blend that measures like regular flour. Just make sure to check that the other ingredients, such as the baking powder, are gluten-free as well.

How do I know when the cookies are done?

I look for the edges of the cookies to turn lightly golden. The center may still appear soft, but the cookies will firm up as they cool. If I’m unsure, I can test one by letting it cool slightly and then checking its texture.

Conclusion

These Strawberry Cheesecake Cookies are a perfect blend of fruity sweetness and creamy richness. They’re soft, chewy, and absolutely delightful with every bite. Whether I’m making them for a special event or simply enjoying a sweet treat at home, these cookies never fail to impress. The combination of fresh strawberries, cream cheese, and buttery dough is simply irresistible, and I know I’ll be making them over and over again.

Recipe:

Strawberry Cheesecake Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C).
In a small bowl, mix the diced strawberries with the light brown sugar. Let them sit for 10-15 minutes to release their juices.
In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
Add the softened butter and vanilla extract to the cream cheese mixture. Beat until well combined.
In a separate bowl, whisk together the flour, powdered sugar, salt, and baking powder.
Gradually add the dry ingredients to the cream cheese mixture, mixing until a dough forms.
Stir in the marinated strawberries, ensuring even distribution.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.