Description
Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with a sweet strawberry twist for a delightful treat. Soft, tender, and coated in powdered sugar, these cookies offer a perfect balance of fruity flavor and creamy texture, making them an irresistible dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, ensuring the base for the cookies is well combined and airy.
- Add Flavorings: Add the granulated sugar, strawberry puree, and vanilla extract to the creamed mixture. Mix until fully combined and evenly incorporated for a consistent flavor throughout the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, mixing until a dough forms. If the dough seems too sticky, add a little more flour until it becomes manageable to handle.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow it to firm up, which helps maintain the shape of the cookies during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Form and Coat Cookies: Scoop tablespoon-sized balls of dough and roll each in powdered sugar to coat them evenly. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes or until the edges turn lightly golden, indicating they are perfectly baked and tender inside.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes after baking before transferring them to a wire rack to cool completely, helping them set and develop their full flavor and texture.
Notes
- If the dough is too sticky after chilling, add additional flour gradually to achieve the correct consistency.
- For a more intense strawberry flavor, you can use strawberry jam or puree made from fresh strawberries.
- Ensure cookies are not overbaked to keep them soft and chewy rather than crunchy.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- These cookies freeze well; thaw at room temperature before serving.
