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Strawberry Cheesecake Cookies Recipe
Ash Tyrrell

Strawberry Cheesecake Cookies Recipe

I have to tell you, I didn’t expect these cookies to turn out this amazing the first time I baked them. The blend of sweet strawberries with creamy cheesecake flavor had me hooked after just one bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups Provides structure to the cookies; make sure it’s measured correctly for perfect texture.
  • Baking powder – 1 teaspoon Helps the cookies rise slightly for a soft, airy texture.
  • Salt – ½ teaspoon Balances the sweetness and enhances flavor.
  • Unsalted butter – ½ cup softened (Butter adds richness; don’t use melted, room temperature works best.)
  • Cream cheese – 4 oz softened (Gives that classic cheesecake flavor; use full-fat for creamier texture.)
  • Granulated sugar – ¾ cup Sweetens without overpowering; I prefer using fine sugar for smoother mixing.
  • Egg – 1 large Binds the dough and adds moisture.
  • Vanilla extract – 1 teaspoon Enhances all the flavors; real vanilla makes a difference.
  • Freeze-dried strawberries – ¾ cup chopped (Adds intense strawberry flavor without extra moisture.)
  • White chocolate chips – ½ cup Optional, adds a creamy, sweet contrast to the tangy strawberries.

Method
 

  1. I start by softening the butter and cream cheese so they blend easily. Then I measure out the flour, sugar, and baking powder, and chop the freeze-dried strawberries into small pieces. Prepping everything first saves time and prevents mistakes.
  2. Using a mixer, I beat the butter, cream cheese, and sugar until smooth and creamy. This step is key for soft cookies with a light texture. It usually takes about 2–3 minutes to get the perfect consistency.
  3. Next, I mix in the egg and vanilla extract until fully combined. The dough should be smooth and slightly fluffy. This ensures the flavors blend evenly throughout the cookies.
  4. In a separate bowl, I whisk together flour, baking powder, and salt. Then I gradually add this to the wet mixture. Mixing just until combined prevents overworking the dough and keeps the cookies tender.
  5. Finally, I gently fold in chopped freeze-dried strawberries and white chocolate chips. I make sure they’re evenly distributed but don’t overmix, or the cookies can get dense.
  6. I use a cookie scoop to drop dough onto a parchment-lined baking sheet. I bake them at 350°F (175°C) for 12–14 minutes. The edges should be set while the centers remain soft.
  7. I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. Cooling prevents them from breaking and helps the cheesecake flavor settle in.

Notes

  • I always chill the dough for 10 minutes if my kitchen is warm; it helps cookies hold their shape.
  • Don’t skip chopping the strawberries; smaller pieces prevent soggy spots.
  • I use room-temperature ingredients; it ensures everything mixes smoothly.
  • For extra flavor, I sometimes toast the white chocolate chips lightly in a dry pan.