Description
These Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with fresh strawberries and a graham cracker crumb texture, creating a soft, flavorful treat perfect for any occasion. With a tender crumb and a fruity twist, these cookies are a delightful fusion of dessert favorites, baked to golden perfection.
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.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated, adding moisture and flavor.
- Mix in Cream Cheese: Gently mix the softened cream cheese into the wet ingredients until just combined, providing a creamy richness to the dough.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Strawberries and Graham Cracker Crumbs: Carefully fold the chopped fresh strawberries and graham cracker crumbs into the dough, evenly distributing the flavors and texture.
- Shape Cookies: Drop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a light golden brown, indicating they are fully cooked.
- Cool: 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
- Use fresh strawberries for the best flavor and texture; frozen strawberries may add too much moisture.
- Softened cream cheese and butter should be at room temperature for easier mixing and better texture.
- Be careful not to overmix the dough after adding the flour to avoid tough cookies.
- If the dough feels too soft, chill it for 15-20 minutes before baking to help the cookies hold their shape.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
