Strawberry Cheesecake Cookies

Why You’ll Love This Recipe

These cookies are soft and cakey thanks to the cream cheese, with a beautiful strawberry flavor from the freeze-dried fruit that’s more intense than fresh strawberries. The white chocolate chips add a smooth sweetness, while the optional powdered sugar dusting adds a delicate finishing touch. Perfect for cookie lovers looking for something a little different.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup butter, softened
• 1 cup sugar
• ½ cup cream cheese, softened
• 1 egg
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 cup freeze-dried strawberries, crushed
• ½ cup white chocolate chips
• ¼ cup powdered sugar (for dusting, optional)

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, sugar, and cream cheese until smooth and fluffy.
3. Beat in egg and vanilla extract until combined.
4. In a separate bowl, whisk together flour and baking soda.
5. Gradually add dry ingredients to wet mixture, mixing until just combined.
6. Fold in crushed freeze-dried strawberries and white chocolate chips.
7. Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 12-15 minutes, or until edges are lightly golden.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Optional: Dust cooled cookies with powdered sugar before serving.

Servings and Timing

• Makes about 24 cookies
• Preparation time: 15 minutes
• Baking time: 12-15 minutes

Variations

• Substitute freeze-dried strawberries with freeze-dried raspberries or blueberries.
• Add chopped nuts for extra crunch.
• Mix in white chocolate chunks instead of chips for larger pockets of sweetness.
• Use flavored extracts like almond or lemon for a unique twist.

Storage/Reheating

• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze cookies for up to 3 months; thaw before serving.
• Serve at room temperature; no reheating necessary.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide intense flavor without extra moisture, so fresh strawberries are not recommended.

Can I make these cookies vegan?

Substitute butter, cream cheese, and egg with vegan alternatives.

How do I crush freeze-dried strawberries?

Place them in a sealed bag and gently crush with a rolling pin or pulse briefly in a food processor.

Can I reduce the sugar?

You can reduce sugar slightly, but it may affect texture and sweetness.

Do I have to dust with powdered sugar?

No, it’s optional and adds a pretty finishing touch.

Can I make the dough ahead of time?

Yes, refrigerate dough for up to 24 hours before baking.

Are these cookies soft or crispy?

They are soft and tender with slightly crisp edges.

Can I use gluten-free flour?

Yes, substitute with a gluten-free flour blend suitable for baking.

Can I add other mix-ins?

Yes, white chocolate chips pair well with nuts, dried fruit, or other freeze-dried berries.

How do I store leftover cookies?

Use an airtight container at room temperature to maintain freshness.

Conclusion

Strawberry Cheesecake Cookies are a delightful twist on classic cookies, offering creamy richness and vibrant strawberry flavor with every bite. Easy to make and perfect for sharing, these cookies are a must-try for cheesecake and fruit lovers alike.

Print