Description
Strawberry Cheesecake Cookies offer a deliciously sweet twist on traditional cookies by combining the creamy richness of cheesecake with the fresh, fruity flavor of strawberries. Soft, tender, and coated in powdered sugar, these cookies are perfect for dessert lovers looking for a unique and delightful treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Cream butter and cream cheese: In a large mixing bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy, ensuring a creamy base for the cookie dough.
- Add flavoring ingredients: Mix in the granulated sugar, strawberry puree, and vanilla extract until fully combined, incorporating sweetness and strawberry flavor throughout the dough.
- Incorporate dry ingredients: Gradually add the flour and salt to the mixture, stirring until a dough forms. If the dough feels too sticky, add a small amount of additional flour to make it manageable.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, which helps maintain the cookie shape during baking.
- Prepare baking sheet: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape and coat cookies: Scoop tablespoon-sized balls of dough and roll each in powdered sugar to coat thoroughly. Place them on the baking sheet spaced about 2 inches apart to allow for spreading.
- Bake cookies: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps them set and develop their texture.
Notes
- You can substitute fresh strawberries blended into puree or use store-bought strawberry puree.
- If dough is too sticky after refrigeration, add a little extra flour gradually before rolling.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra strawberry flavor, add finely chopped dried strawberries to the dough.
- Ensure cream cheese and butter are softened to room temperature for easier mixing.
