why make this recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the best of both worlds: cookies and cheesecake! These cookies are perfect for summer gatherings, picnics, or just enjoying a sweet snack at home. They are chewy, fruity, and creamy, making them a hit with family and friends. Plus, they are easy to make, so you can whip them up anytime you crave something delicious.
how to make Mouthwatering Strawberry Cheesecake Cookies
Ingredients:
- 1 cup Salted Butter (Can use unsalted with a pinch of salt.)
- 1 cup Light Brown Sugar (Adds moisture and chewiness.)
- 0.5 cup Granulated Sugar (Aids in spreading and sweetness.)
- 1 large Egg (Use at room temperature.)
- 1 teaspoon Vanilla Extract (Optional but enhances flavor.)
- 0.5 cup Heavy Cream (Adds richness; skip if unavailable.)
- 2.5 cups All-Purpose Flour (Use the spoon-and-level method for accuracy.)
- 0.5 teaspoon Baking Soda (Essential for leavening.)
- 0.5 teaspoon Baking Powder (Essential for leavening.)
- 1 cup Icing Sugar (Sift for best results.)
- 8 oz Cream Cheese (Ensure it’s softened.)
- 0.5 cup Strawberry Jam (Both homemade and store-bought options work.)
- 1 cup Fresh Strawberries (Wash, chop, and pat dry.)
- 0.5 cup Crushed Biscuits/Graham Crackers (Sprinkle for extra crunch.)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the salted butter, light brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Add heavy cream and mix well.
- In another bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the cream cheese, strawberry jam, and chopped fresh strawberries.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
- Sprinkle crushed biscuits or graham crackers on top of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
how to serve Mouthwatering Strawberry Cheesecake Cookies
These cookies are best served fresh, warm from the oven. You can enjoy them on their own or pair them with a scoop of vanilla ice cream for an extra treat. They also make a great addition to dessert platters for summer parties.
how to store Mouthwatering Strawberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container for up to three months. Allow to thaw at room temperature before serving.
tips to make Mouthwatering Strawberry Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature to ensure easy mixing.
- For a stronger strawberry flavor, use more chopped fresh strawberries or add extra strawberry jam to the dough.
- If you want a creamier cookie, add a bit more heavy cream.
- Sift your icing sugar to avoid lumps and achieve a smooth texture.
variation
You can switch things up by adding other fruits, like blueberries or raspberries, or even chocolate chips for a different twist. Using lemon zest can give the cookies a refreshing citrus flavor, perfect for summer.
FAQs
-
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the dough. -
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. -
How can I make the cookies chewier?
For chewier cookies, you can add an extra egg yolk and reduce the baking time slightly.
Mouthwatering Strawberry Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies that combine the flavors of strawberry and cheesecake, perfect for summer gatherings or a sweet snack.
Ingredients
- 1 cup Salted Butter (or unsalted with a pinch of salt)
- 1 cup Light Brown Sugar
- 0.5 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract (optional)
- 0.5 cup Heavy Cream
- 2.5 cups All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 1 cup Icing Sugar
- 8 oz Cream Cheese (softened)
- 0.5 cup Strawberry Jam
- 1 cup Fresh Strawberries (chopped)
- 0.5 cup Crushed Biscuits/Graham Crackers
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the salted butter, light brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Add heavy cream and mix well.
- In another bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the cream cheese, strawberry jam, and chopped fresh strawberries.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
- Sprinkle crushed biscuits or graham crackers on top of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to five days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American