Description
Delightfully soft and creamy Strawberry Cheesecake Cookies that combine the rich flavors of cream cheese and fresh strawberries with a hint of graham cracker crunch. These cookies are perfect for a sweet treat that balances fruity freshness with a classic cheesecake taste.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
Other Ingredients
- 3/4 cup fresh strawberries, chopped
- 1/2 cup graham cracker crumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which adds airiness to the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture until well combined, creating a smooth batter base.
- Incorporate Cream Cheese: Mix in the softened cream cheese until just blended, giving the cookies a creamy, cheesecake-like texture.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Strawberries and Graham Cracker Crumbs: Gently fold in the chopped fresh strawberries and graham cracker crumbs, distributing them evenly throughout the dough for flavor and texture.
- Portion Dough: Drop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookie edges turn golden brown, indicating they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Handle the dough gently once the flour is added to keep cookies tender.
- Use fresh strawberries for the best flavor and texture; frozen may add too much moisture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a more intense cheesecake flavor, chill the dough for 30 minutes before baking.
