why make this recipe
These cookies mix sweet strawberries and soft cream cheese for a tasty treat. They bake fast and feel like a small cheesecake in cookie form. If you like soft, fruity cookies, you will enjoy these. For another rich cookie idea, try a version with a caramel twist like the caramel cheesecake cookies to compare flavors.
introduction
This recipe makes soft, slightly tangy cookies with bits of fresh strawberry and white chocolate. The dough uses cream cheese to add a moist, rich texture. The cookies are easy to share and good for snack time or a small party. If you like flavored cookies, you might also enjoy the light, floral taste of Earl Grey cookies as another simple treat.
how to make Strawberry Cheesecake Cookies
Follow a few clear steps to make the dough, fold in strawberries and chips, then bake. Work with cold or well-drained strawberries so the dough does not get too wet. Use an electric mixer for smooth mixing and a spatula to fold in the fruit and chips gently. For a different soft cookie style, see a classic spice cookie approach like these cinnamon sugar snickerdoodles.
Ingredients :
1 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla extract, 1 large egg, 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cream cheese, softened, 1 cup chopped fresh strawberries, 1/2 cup white chocolate chips
Directions :
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. , In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3 minutes. , Add the vanilla extract and the egg to the mixture, continuing to beat on medium speed until fully incorporated. , In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. , Gradually add the dry ingredients to the wet ingredients, mixing slowly at first to prevent flour from spilling out, and continue mixing until just combined. , Add the softened cream cheese to the dough and beat it into the mixture until smooth. , Gently fold in the chopped fresh strawberries using a spatula, making sure they are evenly distributed throughout the dough. , Stir in the white chocolate chips, ensuring they are evenly spread through the dough. , Scoop rounded tablespoons of dough and place them onto the prepared baking sheet, spacing each cookie about 2 inches apart. , Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still soft. , Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. , Once the cookies have cooled completely, they are ready to be enjoyed.
how to serve Strawberry Cheesecake Cookies
Serve these cookies at room temperature so the cream cheese flavor shows. Put them on a plain plate or a small platter for guests. You can warm one for 5 seconds in the microwave for a soft, melty bite. For a dessert board with mixed sweets, add a creamy option like the Heavenly Pistachio White Chocolate Cheesecake to balance fruit flavors.
how to store Strawberry Cheesecake Cookies
Place cooled cookies in an airtight container. Store them in the fridge for up to 4 days to keep the cream cheese fresh. For longer storage, freeze cookies in a single layer on a tray, then move them to a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Strawberry Cheesecake Cookies
- Use firm, fresh strawberries and chop them small so they mix in well.
- Pat strawberries dry on paper towel if they are wet.
- Soften cream cheese and butter to room temperature for smooth mixing.
- Do not overmix after adding flour to keep cookies tender.
- Chill dough briefly if it feels too soft before scooping. For more cookie tips and ideas, see this guide to homemade pistachio wedding cookies for handling delicate dough.
Serving Ideas (if any)
- Pair with a glass of cold milk.
- Serve with plain whipped cream or a small scoop of vanilla ice cream.
- Add a drizzle of melted white chocolate over cooled cookies for look and extra sweetness.
- Plate with fresh strawberry slices for a bright touch.
Final Thoughts
This recipe gives soft, simple cookies that blend cheesecake notes with fresh fruit. They work well for a small gathering or a daily treat. The steps are clear and the result is a gentle, sweet cookie with a creamy feel.
FAQs (minimum three FAQ)
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well and pat dry. Frozen berries add more moisture, so use less or drain well.
Q: Can I skip the white chocolate chips?
A: Yes. The cookies will still taste great with just strawberries and cream cheese.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat cream cheese gives the best texture and taste.
Q: Do I need to chill the dough?
A: Not required, but a short chill can make scooping easier if the dough is very soft.
Q: How do I keep cookies from spreading too much?
A: Make sure butter and cream cheese are softened but not melted, and do not overmix the dough.
Conclusion
For another take on this flavor, see a recipe from a popular cookie blog at Strawberry Cheesecake Cookies – Cookie Dough Diaries. If you want a different version to compare, check the bakery-style write-up at Strawberry Cheesecake Cookies – In Bloom Bakery.
Strawberry Cheesecake Cookies
Ingredients
For the Dough
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 3/4 cup granulated sugar Standard white sugar.
- 1/4 cup packed brown sugar For added moisture and flavor.
- 1 teaspoon vanilla extract For flavoring.
- 1 large egg At room temperature.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda Leavens the cookies.
- 1/2 teaspoon salt Balances sweetness.
- 1/2 cup cream cheese, softened For a rich texture.
Add-ins
- 1 cup chopped fresh strawberries Use firm, fresh strawberries.
- 1/2 cup white chocolate chips Can be omitted if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add the vanilla extract and the egg to the mixture, continuing to beat on medium speed until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing slowly at first to prevent flour from spilling out, and continue mixing until just combined.
- Add the softened cream cheese to the dough and beat it into the mixture until smooth.
- Gently fold in the chopped fresh strawberries using a spatula, ensuring they are evenly distributed throughout the dough.
- Stir in the white chocolate chips, ensuring they are evenly spread through the dough.
- Scoop rounded tablespoons of dough and place them onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Baking
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.