Craving something sweet and creamy? Look no further than these delicious strawberry cheesecake cookies! With a soft, chewy texture and a burst of fresh strawberry flavor, these cookies are sure to satisfy your sweet tooth. Plus, they’re incredibly easy to make, so you can enjoy them anytime. Here are two different recipes for strawberry cheesecake cookies that are sure to become your new favorite treat.
Recipe 1: Classic Strawberry Cheesecake Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh strawberries, mashed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup powdered sugar, for dusting
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
- Add in the mashed strawberries, vanilla extract, and salt, and mix until well combined.
- Gradually add in the flour, mixing until just combined.
- Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 50mg
Total Carbohydrates: 11g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
Serve these cookies as a sweet treat at your next party or get-together. They’re perfect for Valentine’s Day, baby showers, or any occasion that calls for a little something special.
Variations:
If you want to mix things up, try adding in some chocolate chips or chopped nuts to the dough. You could also swap out the strawberries for another berry, like raspberries or blueberries.
Substitutions:
If you don’t have fresh strawberries on hand, you could use frozen ones instead. Just be sure to thaw them first and drain off any excess liquid.
Storage:
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Tips:
- Be sure to soften your butter and cream cheese before you start mixing the dough. This will make it easier to combine everything smoothly.
- If you’re having trouble getting the dough to come together, you can add a splash of milk to help moisten it.
- Don’t overbake the cookies, or they’ll become dry and crumbly. Keep an eye on them and take them out of the oven as soon as the edges start to turn golden brown.
Frequently Asked Questions:
- Can I use frozen strawberries in this recipe?
- Yes, you can use frozen strawberries as long as you thaw them first and drain off any excess liquid.
- Can I use a different type of berry?
- Yes, you can use raspberries, blueberries, or any other type of berry you like.
- Can I make these cookies ahead of time?
- Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before baking.
Recipe 2: Strawberry Cheesecake Cookies with White Chocolate Chips
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh strawberries, mashed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup white chocolate chips
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
- Add in the mashed strawberries, vanilla extract, and salt, and mix until well combined.
- Gradually add in the flour, mixing until just combined.
- Stir in the white chocolate chips.
- Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 140
Total Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 55mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 9g
Protein: 1g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These cookies are perfect for a sweet snack on a lazy afternoon. Pair them with a glass of milk or a cup of tea for the ultimate indulgence.
Variations:
If you’re not a fan of white chocolate, you could try using dark chocolate chips or chopped nuts instead. You could also use a different type of berry, like raspberries or blueberries.
Substitutions:
If you don’t have fresh strawberries on hand, you could use frozen ones instead. Just be sure to thaw them first and drain off any excess liquid.
Storage:
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Tips:
- Be sure to soften your butter and cream cheese before you start mixing the dough. This will make it easier to combine everything smoothly.
- If you’re having trouble getting the dough to come together, you can add a splash of milk to help moisten it.
- Don’t overbake the cookies, or they’ll become dry and crumbly. Keep an eye on them and take them out of the oven as soon as the edges start to turn golden brown.
Frequently Asked Questions:
- Can I use frozen strawberries in this recipe?
- Yes, you can use frozen strawberries as long as you thaw them first and drain off any excess liquid.
- Can I use a different type of berry?
- Yes, you can use raspberries, blueberries, or any other type of berry you like.
- Can I