Why You’ll Love This Recipe

If you’re a fan of both strawberries and cheesecake, this recipe is a must-try. These cookies feature a rich and tangy cream cheese base, enhanced with fresh strawberries that give a burst of fruity flavor in every bite. The combination of soft, chewy texture with creamy sweetness makes these cookies irresistible. Whether you’re making them for a special occasion or just a sweet snack, these cookies will become a favorite in your household.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1 tablespoon cornstarch (optional, for thicker cookies)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. You can use a hand mixer or stand mixer for this step.
Add the granulated sugar to the butter and cream cheese mixture and beat until light and fluffy. Then, add in the egg and vanilla extract and mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until combined. If you’d like thicker cookies, you can add the cornstarch at this point.
Gently fold in the chopped strawberries. Be careful not to overmix, as the strawberries can break down.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers will remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. The total preparation and cooking time is around 30-35 minutes, including baking and cooling.

Variations

Chocolate Chips: Add some white or milk chocolate chips for an extra burst of sweetness in your strawberry cheesecake cookies.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy kick that pairs well with the strawberries.
Dried Strawberries: If fresh strawberries aren’t available, dried strawberries can be used for a different texture and flavor.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to 1 week. To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, place the cookies in a preheated oven at 350°F (175°C) for about 5-7 minutes.

FAQs

Can I use frozen strawberries for these cookies?

Yes, frozen strawberries can be used, but make sure to thaw and drain any excess moisture before adding them to the dough. This will prevent the cookies from becoming soggy.

Can I make these cookies without cream cheese?

Cream cheese gives the cookies their signature cheesecake flavor, but you can substitute it with an equal amount of sour cream or Greek yogurt for a similar taste and texture.

How do I prevent the strawberries from sinking in the dough?

To prevent the strawberries from sinking, you can coat the chopped strawberries in a little bit of flour before mixing them into the dough. This will help them stay suspended in the cookie.

Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. Just allow the dough to come to room temperature before baking.

Can I add other fruits to this recipe?

While strawberries are the star of this recipe, you can try adding other fruits like blueberries or raspberries. Just make sure to chop the fruits into small pieces and avoid adding too much moisture.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden, and the centers look set. They will continue to firm up as they cool on the baking sheet.

Can I use a different type of sugar?

Yes, you can substitute granulated sugar with brown sugar for a deeper, caramel-like flavor in the cookies.

Can I use margarine instead of butter?

While you can use margarine instead of butter, the cookies may have a slightly different texture and flavor. Butter provides a richer taste and a chewier texture.

Why are my cookies spreading too much?

If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This will help the dough firm up and prevent excessive spreading.

How can I make my cookies chewier?

To make the cookies chewier, try adding an extra tablespoon of cornstarch to the dough, or consider using brown sugar instead of granulated sugar for a softer texture.

Conclusion

These Strawberry Cheesecake Cookies are the perfect combination of creamy, fruity, and sweet. They are an easy and delightful treat for any occasion, whether you’re looking to impress at a gathering or just enjoy a homemade dessert at home. With a few simple ingredients and a quick baking time, you can make a batch of these delicious cookies that will have everyone asking for the recipe.