Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies offer a delightful blend of creamy cheesecake and fresh strawberries, perfect for sharing or enjoying as a special treat.
Ingredients
Main ingredients
- 1 cup all-purpose flour Use high-quality flour for best results.
- 1/2 cup unsalted butter, softened Ensure butter is softened but not overly melty.
- 1/2 cup cream cheese, softened Room temperature cream cheese blends better.
- 1/2 cup sugar Can adjust for more sweetness.
- 1 large egg Room temperature egg for better mixing.
- 1/2 teaspoon vanilla extract Adds a lovely aroma.
- 1/4 teaspoon baking soda For leavening the cookies.
- 1/4 teaspoon salt Balances out the sweetness.
- 1/2 cup strawberry jam Can be homemade or store-bought.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened unsalted butter, cream cheese, and sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, stirring until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space for spreading.
- Make a small indentation in the center of each cookie and fill it with a teaspoon of strawberry jam.
Baking
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a gluten-free option, use a gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.