Description
Delight in these soft and creamy strawberry cheesecake cookies that combine the richness of cream cheese with the freshness of chopped strawberries. Perfectly baked to golden edges and topped with a sweet cream cheese frosting, these cookies offer a luscious dessert experience in every bite.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup fresh strawberries (finely chopped)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
Frosting
- 1 cup powdered sugar
- Remaining cream cheese (for frosting, approximately 4 oz)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This creates a smooth base for the dough.
- Add Egg and Cream Cheese: Add the large egg and softened cream cheese to the mixture and beat well until fully combined, creating a creamy texture and adding moisture to the dough.
- Incorporate Dry Ingredients: Gradually sift in the all-purpose flour and baking powder while mixing on low speed to avoid overworking the dough. Mix until just combined.
- Fold in Strawberries: Gently fold in the finely chopped fresh strawberries by hand to evenly distribute them without breaking apart.
- Shape and Bake: Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on the baking sheets or wire rack to set the shape and prevent frosting melting.
- Prepare Frosting and Decorate: Combine the remaining softened cream cheese with powdered sugar until smooth and creamy. Once cookies are cooled, frost each cookie generously with the cream cheese frosting for a rich finish.
Notes
- Make sure the butter, cream cheese, and egg are at room temperature for easier mixing and smoother dough.
- Fresh strawberries add moisture; avoid squeezing them too much to prevent soggy cookies.
- You can refrigerate the dough for 30 minutes before baking to reduce spreading if desired.
- Store frosted cookies in the refrigerator and consume within 3-4 days for freshness.
- For a decorative touch, add a small sliced strawberry on top of each frosted cookie.
