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Delicious strawberry cheesecake cookies on a cooling rack.

Irresistible Strawberry Cheesecake Cookies

These delightful cookies combine the creamy tang of cheesecake with the sweet tartness of strawberries, creating an irresistible treat that's both comforting and unique.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 8 oz full-fat cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup crushed freeze-dried strawberries the secret ingredient!
  • 1/2 cup white chocolate chips optional

Equipment

  • Oven
  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Large and Medium bowls
  • Whisk
  • Plastic wrap
  • Measuring spoons and cups
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
  2. In a large bowl, use an electric mixer to cream together the softened cream cheese and butter until smooth and fluffy, which should take about 2-3 minutes.
  3. Beat in the granulated sugar until well combined, then mix in the egg yolk and vanilla extract until they are just incorporated.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix the dough.
  6. Gently fold in the crushed freeze-dried strawberries, along with the white chocolate chips if you are using them, until they are evenly distributed throughout the dough.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes.
Baking
  1. Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, ensuring to leave approximately 2 inches of space between each cookie.
  2. Bake the cookies for 10-12 minutes, or until their edges turn lightly golden and the centers are visibly set.
  3. Allow the baked cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For best results, make sure your cream cheese and butter are at room temperature for a smooth cookie dough. Do not skip chilling the dough, as it helps prevent the cookies from spreading too much during baking and enhances their flavor. The crushed freeze-dried strawberries are key for that intense strawberry flavor and beautiful color, but feel free to adjust the amount to your liking. Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.