Description
Delight in these soft and flavorful Strawberry Cheesecake Cookies, featuring a creamy cheesecake center and fresh strawberries folded into a tender, buttery dough. Perfectly balanced with the crunch of graham cracker crumbs, these cookies bake to golden edges and a melt-in-your-mouth texture, making them a delightful treat for any occasion.
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
Add-ins
- 3/4 cup fresh strawberries, chopped
- 1/2 cup graham cracker crumbs
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates air pockets for a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated to add moisture and flavor to the dough.
- Incorporate Cream Cheese: Mix the softened cream cheese into the wet ingredients until just blended, providing a rich, creamy texture throughout the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and maintaining a tender crumb.
- Fold in Add-ins: Gently fold in the chopped fresh strawberries and graham cracker crumbs, distributing them evenly without breaking up the fruit excessively.
- Portion Dough: Drop tablespoonfuls of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown, indicating the cookies are cooked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and prevents breaking.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easy mixing and a smooth dough.
- Use fresh strawberries for the best flavor; frozen strawberries can add excess moisture and alter texture.
- Graham cracker crumbs add a nice crunchy texture and complement the cheesecake flavor; you can substitute with crushed digestive biscuits if preferred.
- For chewier cookies, bake toward the lower end of the time range; for crisper edges, bake longer but watch closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
