In this article, we will explore a delicious and easy-to-prepare recipe.
Strawberry Cheesecake Cookies: A Delectable Fusion of Sweet and Tangy
If you’re on the hunt for a delightful treat that perfectly combines the sweet allure of strawberries with the creamy richness of cheesecake, look no further than these Strawberry Cheesecake Cookies. This recipe is a game-changer, offering a tantalizing twist on traditional cookies. Not only are these cookies irresistibly delicious, but they’re also surprisingly simple to make at home.
Ingredients List
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup
- Egg, large, room temperature – 1
- Vanilla extract – 2 teaspoons
- Strawberry extract – ½ teaspoon
- Red or pink food coloring (optional) – 1 teaspoon
- All-purpose flour – 2½ cups
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon (omit if using salted butter)
Cream Cheese Filling
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
Topping
- Granulated sugar – about 1 cup (for rolling)
Timing
Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
1 hour
Step-by-Step Instructions
Prepare Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract together until smooth.
- Drop 1–2 teaspoon-sized dollops onto a parchment-lined tray.
- Freeze for 30–60 minutes until firm.
Cream Butter and Sugars
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 3 minutes.
Add Wet Ingredients
- Mix in the egg, vanilla extract, strawberry extract, and food coloring until fully combined.
Add Dry Ingredients
- Gradually mix in the flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
Stuff Cookies
- Flatten 2 tablespoons of dough in your hand.
- Place a frozen cheesecake dollop in the center and seal the dough around it completely.
- Roll into a smooth ball and coat in granulated sugar.
Bake
- Preheat your oven to 350°F (175°C).
- Place the cookie balls on a baking sheet and bake for 10–12 minutes until the edges are set, but the centers remain soft.
- Allow the cookies to cool completely on the baking sheet to let the filling firm up.
Nutritional Information
Nutritional details for each cookie may vary, but on average, these cookies contain approximately 150 calories, 8g of fat, 18g of carbohydrates, and 2g of protein. For those monitoring sugar intake, each cookie has about 10g of sugar.
Healthier Alternatives for the Recipe
For a healthier twist, consider using whole wheat flour instead of all-purpose flour, or a sugar substitute like Stevia. You can also reduce the sugar content by using unsweetened applesauce in place of some of the butter.
Serving Suggestions
These Strawberry Cheesecake Cookies are perfect for any occasion—from afternoon tea parties to festive gatherings. Pair them with a fresh glass of milk, a scoop of vanilla ice cream, or a hot cup of coffee.
Common Mistakes to Avoid
- Not Freezing the Filling: Ensure the cream cheese filling is adequately frozen; otherwise, it may leak out during baking.
- Overmixing the Dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Underbaking or Overbaking: Keep a close eye on your cookies. They should be set at the edges but soft in the center.
Storing Tips for the Recipe
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to a month. Ensure they are completely cooled before storing to maintain their texture and flavor.
Conclusion
Strawberry Cheesecake Cookies are a delightful treat that brings together the best of both worlds: the fruity sweetness of strawberries and the creamy indulgence of cheesecake. Whether you’re a novice baker or a seasoned pro, this recipe is sure to impress and become a beloved favorite in your baking repertoire.
FAQs
1. Can I use fresh strawberries instead of strawberry extract? Yes, but using fresh strawberries might alter the dough’s consistency. Consider finely chopping them and reducing the liquid content elsewhere in the recipe.
2. Is it necessary to use food coloring? No, food coloring is optional. It’s primarily used for visual appeal.
3. How can I make the cookies gluten-free? Substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free certified.
For more delightful recipes and baking tips, don’t forget to check out our related posts on Food Lovers Blog, where culinary creativity meets everyday cooking!
Strawberry Cheesecake Cookies
Ingredients
Equipment
Method
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 30–60 minutes.
- Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
- Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
- Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on baking sheet to allow filling to firm up.
