Description
Delight in these soft and tender Strawberry Cheesecake Cookies, featuring a luscious cream cheese-infused dough studded with fresh chopped strawberries and crunchy graham cracker crumbs. Perfectly baked to golden edges, these cookies offer a delightful blend of creamy, fruity, and crumbly textures in every bite, making them an irresistible 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: 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. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, adding moisture and flavor to the batter.
- Incorporate Cream Cheese: Mix in the softened cream cheese until just blended, ensuring pockets of creamy richness throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until everything is just combined to avoid overworking the dough and toughening the cookies.
- Fold in Strawberries and Graham Crackers: Carefully fold in the chopped fresh strawberries and graham cracker crumbs, distributing them evenly for bursts of fruity and crunchy texture.
- Scoop Dough: Drop tablespoonfuls of cookie dough onto the prepared baking sheet, spacing each 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 they are cooked through yet remain soft inside.
- 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 and maintain their shape.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing and better cookie texture.
- Use fresh strawberries for the best flavor, but if unavailable, frozen strawberries can work if thoroughly drained.
- Do not overmix the dough to keep the cookies tender rather than dense.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a more intense strawberry flavor, fold in a teaspoon of strawberry jam with the cream cheese.
