Description
These delightful cookies perfectly capture the essence of strawberry cheesecake in a perfectly baked treat. Expect a soft, chewy texture with a burst of tangy strawberry flavor.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) full-fat cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 oz (approx. 2 1/2 cups) freeze-dried strawberries, finely ground into a powder
Instructions
- Prep Ingredients: Ensure butter, cream cheese, and egg yolk are at room temperature. Grind freeze-dried strawberries into a fine powder. Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.
- Cream Wet Ingredients: In a large bowl, cream softened butter, cream cheese, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 mins). Beat in egg yolk and vanilla extract.
- Combine & Fold: Reduce speed to low, gradually add dry ingredients until just combined. Fold in ground freeze-dried strawberry powder until evenly distributed.
- Chill Dough: Cover and refrigerate dough for at least 30 minutes, or up to 2 hours. Meanwhile, preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Bake Cookies: Scoop rounded tablespoonfuls of chilled dough onto baking sheets. Bake for 10-12 minutes, until edges are lightly golden and centers are slightly soft. Cool on sheets for 5 mins, then transfer to a wire rack. Optional: Drizzle with cream cheese glaze once cooled.
- Prep Time: 20 mins
- Cook Time: 10-12 mins