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Strawberry Cheesecake Cookies Recipe

If you are a strawberry lover, you are going to love this recipe for Strawberry Cheesecake Cookies. They are so easy to make and the flavors are so fresh and delicious. These are a great dessert to serve at a party or even just as a treat on a regular basis.

Cream cheese keeps the dough from getting too wet

One of the most classic combinations in the world is the strawberry and cream cheese combination. The sweet, juicy flavor of the berries and the tang of the cream cheese make for a delicious cookie that is not only easy to make, but also a delicious treat to eat.

When you make these cookies, you will find that they have a gooey center with a crispy crust. You will also notice that there are a lot of antioxidants in the recipe. These cookies are made with fresh strawberries, but you can use frozen berries for a similar taste.

If you aren’t a fan of strawberry, you can easily change the flavors of these cookies to include chocolate or blueberry jam. For added pizazz, you can use a cream cheese frosting.

To get the most out of these cookies, you should prepare them as early as possible. They can be stored in the freezer for about 30 minutes or in an airtight container for a few days. This will keep them fresh and prevent them from spoiling. However, they are best when you have them freshly baked.

If you don’t have a food processor, you can still make these cookies by hand. In addition to the usual ingredients, you will need a couple of tablespoons of freeze dried strawberries. Once you have these, you can mix the berries in with the flour and butter to form the dough.

Cream cheese is not only an ingredient in these cookies, but also plays a key role in making them as soft as they are. By beating together the cheese, sugar, and butter with an electric mixer, you’ll have a tasty treat to enjoy. It’s best to combine the ingredients on a high speed for about two minutes.

When you’re ready to bake, you’ll need to line a baking sheet with parchment paper. You can use a standard cookie scoop to shape the dough, but you’ll want to make sure you’re scooping out the proper amount of dough. Using a smaller scoop will result in less-tender cookies.

Adding white chocolate chips to the dough is another way to add to its appeal. It’s also a good idea to mix in the strawberries, even if they don’t seem to be a major component.

If you’re looking for an easier version of this cookie, you can use a cake mix as your base. While this may not be the traditional method, you can easily achieve the same flavor by using a flavorful vanilla cake mix.

Another option is to dredge your berries in flour to help prevent pinking. After you’ve dredged your strawberries, you’ll want to gently fold them into the dough. Don’t over mix the dough, though. Mixing the dough too much will result in a dry and crumbly dough.

White Chocolate Chips go perfectly with the cream cheese and strawberries

When you’re looking for a great dessert to serve at your next summer party, look no further than strawberry cheesecake cookies. They’re made with cream cheese, fresh strawberries and white chocolate chips, and they’re delicious. You can even make these easy cookies vegan. The best part about them is that they’re easy to make and can be stored for up to three days in an airtight container.

To make these easy cookies, you’ll first need to prepare a batter for the filling. Cream cheese is a key ingredient in the filling, and it’s essential for a smooth, creamy texture. If you’re looking to add extra sweetness, consider adding a few tablespoons of vanilla extract.

In addition to the cream cheese, you’ll also need to incorporate a small amount of butter. While you can use melted butter in this recipe, you’ll need to make sure it’s at room temperature. Softened butter tends to spread during baking, which can alter the structure of the cookie.

Next, you’ll need to mix your dry ingredients together. For these cookies, you’ll want to use a sifter to sift the flour. A leveling cup will also work well. Sifting the flour will help prevent clumps from forming, which could affect the outcome of the recipe.

Mix your eggs with the cream cheese. Use a stand mixer to beat the ingredients, or you can do it by hand. You’ll need to beat the mixture for about 30 seconds. Finally, add the cake mix and a bit of baking powder. Combine until all the ingredients are incorporated.

Once you’ve beaten the ingredients, you’ll need to add in the strawberries. These should be drained so that they don’t bleed into the batter. Fold the strawberries into the dough gently, making sure not to overmix.

If you’re using frozen strawberries, you’ll need to thaw them before putting them in the cookie mixture. This may be necessary because they hold a lot of water, and if they get too wet, the cookie dough can become sticky.

The dough for these cookies should be chilled, and they can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 6 months.

After the cookies have cooled, you can decorate them with a layer of whipped cream cheese frosting. You can also drizzle them with strawberry sauce.

You can use a variety of berries in this recipe, including raspberries. However, the more fresh fruit you use, the better. Fresh strawberries will give the cookie a natural, juicy flavor, while frozen berries will bleed color into the dough.

For the icing, you’ll need a large bowl and an electric mixer. Beat the butter and brown sugar replacement until fluffy, about 2-3 minutes.

Storage and freezing

Strawberry cheesecake cookies are delicious and easy to make. They are perfect for any occasion, and are a great addition to other desserts. These cookies are soft, chewy and bursting with cream cheese flavor. You can also add some chocolate or raspberry jam to give them an extra special treat.

For the filling, you can choose either fresh or frozen strawberries. If using fresh, make sure you finely dice the berries. Fresh strawberries will release more juices into the dough. Frozen berries, on the other hand, hold more water and will cause your dough to be sticky.

If using frozen strawberries, you should thaw the berries before adding them to the dough. Keeping the berries refrigerated before baking will help them to keep their shape, while still maintaining their color.

Using a food processor is recommended, but if you don’t have one, you can crush up the freeze dried strawberries into a fine powder. Then, you can use a large spoon to scoop out the dough and form them into disks. This will ensure that they are all evenly shaped.

Once the cookies are rolled out and shaped, they will need to be baked. You can bake these on a cookie sheet lined with parchment paper. Parchment prevents them from sticking, which is a benefit of this type of baking. Bake the cookies for 11 minutes, and allow them to cool on the baking sheet. During this time, they will firm up and be ready to serve.

A cheesecake frosting is optional, and can be made ahead of time. To save time, you can use a pastry bag with a star-shaped nozzle. If you choose to pipe it onto the cookies, you will want to place the cookies in a plastic container in the refrigerator for at least an hour. After that, the frosting will spread out easier.

Cream cheese is the best option for a strawberry cheesecake cookies filling. The creamy filling keeps the cookies moist and soft for days. It is also a good way to keep the cookies from spoiling. Other options include dairy-free or vegan cream cheese. While most cream cheeses are firm, you may find that a dairy-free alternative is more liquidy and results in a creamier filling.

Another option is to add graham cracker crumbs to the batter. Alternatively, you can use a mixture of butter and brown sugar instead. In either case, you’ll want to whisk the dry ingredients together in a bowl before adding them to the wet ingredients.

When storing your strawberry cheesecake cookies, you’ll need to keep them in the freezer or the fridge. If you are preparing a batch for a party or other occasion, you can leave the cookies in the fridge for up to three days, or in the freezer for up to two months. However, for best results, store the cookies in an airtight container at room temperature.

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