Description
A delightful combination of creamy cheesecake and sweet strawberries in a soft, chewy cookie. Perfect as a dessert or sweet snack!
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 8 oz (226 grams) cream cheese, softened
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (2.5 grams) salt
- 1 cup (150 grams) fresh strawberries, chopped
- 1 cup (120 grams) powdered sugar, for the drizzle
- 2 tablespoons (30 ml) milk, for the drizzle (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat softened cream cheese, granulated sugar, and brown sugar until smooth and creamy (about 2-3 minutes).
- Add vanilla extract and mix until combined.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Gently fold in chopped fresh strawberries using a spatula.
- Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes or until edges are golden brown and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Drizzle with cream cheese icing made by mixing powdered sugar and milk (optional).
Notes
Use room temperature cream cheese for best results. Don’t overmix the dough to maintain a soft texture. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, strawberry cookies, cheesecake cookies, dessert, baking