Description
These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the bright, fruity flavor of strawberries, creating a delightful twist on classic cookies. Soft, tender, and beautifully coated in powdered sugar, they are perfect for a sweet snack or dessert treat.
Ingredients
Scale
Main Ingredients
- 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 there are no lumps for a velvety dough base.
- Add Flavorings: Incorporate the granulated sugar, strawberry puree, and vanilla extract into the creamed mixture, mixing thoroughly until fully combined for an even distribution of flavors.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, mixing until a cohesive dough forms. If the dough feels too sticky, add a little extra flour to achieve manageability.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 1 hour. This step is crucial to firm up the dough, making it easier to handle and shaping the cookies properly.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in powdered sugar to coat fully. Place them on the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the coated dough balls for 10-12 minutes or until the cookie edges turn lightly golden, indicating they are perfectly baked but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they hold their shape and have the best texture.
Notes
- Use fresh strawberry puree for the best flavor; you can make it by blending fresh strawberries until smooth.
- Chilling the dough is important to prevent spreading and to give the cookies their tender texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a stronger strawberry flavor, consider adding a teaspoon of freeze-dried strawberry powder to the dough.
- If you prefer a more pronounced vanilla aroma, increase vanilla extract by 1/2 teaspoon.
