Print

Strawberry Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Strawberry Cheesecake Cookies are soft, chewy, and packed with the flavors of creamy cheesecake and sweet strawberries. With a tender texture and optional white chocolate and graham cracker accents, they’re a delightful treat for any occasion.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup freeze-dried strawberries, crushed, or finely diced fresh strawberries
  • 1/2 cup white chocolate chips (optional)
  • 2 tbsp graham cracker crumbs (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  6. Fold in the crushed freeze-dried strawberries and white chocolate chips if using.
  7. Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
  8. Sprinkle graham cracker crumbs over the tops if desired.
  9. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft.
  10. Cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh diced strawberries for extra juiciness, but pat them dry first.
  • Substitute dark or milk chocolate chips for white chocolate if preferred.
  • Add lemon zest to brighten the strawberry flavor.
  • Mix graham cracker crumbs directly into the dough for more cheesecake flavor.
  • Drizzle cooled cookies with a simple cream cheese glaze for extra indulgence.
  • Add chopped pecans or macadamia nuts for added crunch.
  • Store in the refrigerator for up to 5 days or freeze baked cookies for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-cheesecake-cookies/