Strawberry Cheesecake Cookies
Soft and chewy cookies bursting with creamy cheesecake and sweet strawberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure at room temperature for easy mixing.
- 1 cup sugar Granulated sugar works best.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened Make sure it is at room temperature.
- 1 cup chopped strawberries Fresh strawberries are recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and baking soda.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until combined.
- Mix in the softened cream cheese until smooth.
- Gradually add the dry ingredients to the wet mixture until combined.
- Gently fold in the chopped strawberries.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
Serve cookies slightly warm or at room temperature, with a scoop of vanilla ice cream or a glass of milk. Store in an airtight container at room temperature for up to five days, or freeze for up to three months.