These strawberry cheesecake cookies are a delightful blend of creamy goodness and fruity sweetness, perfect for any occasion. With a soft, chewy texture, they’re sure to become a family favorite!
Total Time:50 minutes
Yield:24 cookies
Ingredients
1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
Pinch of salt
1/2 cup fresh strawberries, diced
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
Gently fold in the diced strawberries.
Drop spoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
Bake for 12-15 minutes, or until the edges are slightly golden. The centers should still look soft.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use room-temperature butter and cream cheese.
Feel free to substitute with gluten-free flour if needed.
Store cookies in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
