Name: STRAWBERRY CHEESECAKE COOKIES
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup sugar; 1/2 teaspoon vanilla extract (for filling); 1/2 cup strawberry jam or preserves

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Introduction to STRAWBERRY CHEESECAKE COOKIES

Isn’t there something between cheesecake and strawberries that end up being rather magical? Indeed, ‘tis the season, and I am all over it with my STRAWBERRY CHEESECAKE COOKIES. Work, kids, or just life in general seems to make for a long day, and we all deserve a scrumptious little treat that can brighten our mood. A luscious flavor indeed is like classic cheesecake translates into a soft, buttery, and downright irresistible cookie. Believe me, you’re going to want to whip these up for a little sweet escape!

Why You’ll Love This STRAWBERRY CHEESECAKE COOKIES

I know time is something you really can’t waste as a busy mom and for that, and more, here are STRAWBERRY CHEESECAKE COOKIES that are highly flavorful but don’t take your day! Ready in no time to prepare, they bake in about 14 minutes! Plus, the tangy cream cheese combined with sugary strawberry preserves will make your family members line up for seconds. Make a batch and you’ll greet nothing but smiles; it’s that easy a way to brighten your evening!

Ingredients for STRAWBERRY CHEESECAKE COOKIES

Gathering the right ingredients is a key step in baking these delightful STRAWBERRY CHEESECAKE COOKIES. Here’s what you’ll need:

Graham cracker crumbs: These create the cookie’s base and add that classic cheesecake flavor.
All-purpose flour: This helps with structure and gives the cookies their lovely chewy texture.
Baking powder: A must for the right rise, ensuring your cookies are light and fluffy.
Salt: Just a pinch balances the sweetness and enhances all the flavors.
Unsalted butter: Softened butter adds richness and that melt-in-your-mouth quality.
Brown sugar: This not only sweetens but adds a delicious caramel undertone.
Egg: A vital ingredient for binding everything together and adding moisture.
Vanilla extract: Pure vanilla brings warmth and enhances the overall flavor.
Cream cheese: The star of the show! Softened cream cheese makes the filling rich and creamy.
Sugar: A touch of sugar sweetens the cheesecake filling just right.
Vanilla extract (for filling): Adding a little extra vanilla to the filling makes it sing!
Strawberry jam or preserves: This fruity layer gives the cookies that special strawberry flavor. Feel free to use raspberry or peach preserves for a twist!

Exact measurements for these ingredients can be found at the bottom of the article, ready for printing.

How to Make STRAWBERRY CHEESECAKE COOKIES

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with parchment paper. This little trick not only prevents sticking but also makes cleanup a breeze. Trust me, when the sweet aroma wafts through your home, you’ll be glad you did this prep work!

Step 2: Mix Dry Ingredients

In a large bowl, combine the graham cracker crumbs, flour, baking powder, and salt. Use a whisk to make sure everything is well mixed; this step is crucial for the perfect texture. You want those dry ingredients to blend seamlessly so your STRAWBERRY CHEESECAKE COOKIES bake evenly. No lumps, please! Set this bowl aside, and let’s move on to the creaming part.

Step 3: Cream Butter and Sugar

In a separate bowl, beat the softened unsalted butter and brown sugar together until the mixture turns light and fluffy. This process is the key to incorporating air into the dough, giving you cookies that are soft and tender. If you don’t have a stand mixer, a handheld one will do just fine; the goal here is to achieve that creamy consistency so it blends easily with the other ingredients.

Step 4: Combine Wet and Dry Ingredients

Crack the egg and drizzle in the vanilla extract with the creamed butter mixture. Mix until combined, and then add the dry mixture gradually. You want to blend them just until the ingredients are incorporated, with no dry patches left. The dough should feel soft but not sticky—this means you’re on the right track!

Step 5: Prepare Cheesecake Filling

Now, let’s whip up that luscious cheesecake filling! In another bowl, beat the softened cream cheese with sugar and a bit of vanilla extract until it’s smooth and velvety. This step is critical; you want the filling to be creamy and spreadable, like clouds in a summer sky. It will be the heart of your cookies, so take your time with it!

Step 6: Form the Cookies

Now comes the fun part! Scoop out small balls of cookie dough and place them on the prepared baking sheet. Use your thumb (or the back of a spoon) to create an indent in the center of each ball. This is a vital step because it creates the perfect space for that creamy filling to go later. Don’t rush—these indentations are what will hold the cheesecakey goodness!

Step 7: Add the Filling

Take your cheesecake mixture and fill each indent with about a teaspoon of it. Just the right amount! Then, top each cheesecakey center with half a teaspoon of strawberry jam or preserves. It’s like dressing your cookies in their Sunday best! Make sure they are even for a lovely presentation; it makes all the difference when serving.

Step 8: Bake the Cookies

Pop the baking sheet in the preheated oven and set a timer for 12 to 14 minutes. You’ll know they’re ready when the edges turn golden brown and a light scent of strawberries fills the air. Don’t worry if they look a little soft; they’ll firm up as they cool. Keep an eye on them so they don’t get too golden—your patience will pay off with those dreamy cookies!

Tips for Success with STRAWBERRY CHEESECAKE COOKIES

Use room temperature ingredients for better mixing, especially the cream cheese.
Don’t overbake—watch for golden edges for that perfect soft center.
Try chilling the dough for 30 minutes; it enhances the flavors and makes shaping easier.
For a fun twist, experiment with different fruit jams or even chocolate chips!
Store cookies in an airtight container to keep them fresh and chewy.

Equipment Needed for STRAWBERRY CHEESECAKE COOKIES

Baking sheet: A standard size works great; you can use two if you want to bake more at once.
Parchment paper: Essential for non-stick baking; aluminum foil is a good substitute.
Mixing bowls: A set of various sizes will make your life easier.
Electric mixer: Handheld or stand, either will beat cream cheese with ease.
Cookie scoop: Take the guesswork out of portioning; a tablespoon works fine, too.

Variations of STRAWBERRY CHEESECAKE COOKIES

Berry Blast: Swap out strawberry jam for blueberry or raspberry preserves for a burst of different fruity flavors.
Chocolate Lovers: Add mini chocolate chips to the cookie dough for a delightful chocolatey twist that pairs beautifully with cheesecake!
Nutty Crunch: Incorporate chopped nuts, like pecans or walnuts, into the cookie dough for a satisfying crunch with each bite.
Gluten-Free: Substitute graham cracker crumbs and all-purpose flour with almond flour or a gluten-free flour blend for a delicious gluten-free treat.
Dairy-Free: Use dairy-free cream cheese and butter for a dairy-free version of these delectable cookies.

Serving Suggestions for STRAWBERRY CHEESECAKE COOKIES

Serve with a dollop of whipped cream for an extra touch of indulgence.
Pair with a refreshing glass of iced tea or lemonade to balance the sweetness.
Dust with powdered sugar for a beautiful presentation.
Consider a scoop of vanilla ice cream on the side for a delightful dessert combo.

FAQs about STRAWBERRY CHEESECAKE COOKIES

As with any delightful recipe, questions are bound to pop up! Here are some FAQs about STRAWBERRY CHEESECAKE COOKIES that might help you along the way:

Can I use different fruit preserves instead of strawberry?
Absolutely! While strawberry jam is delicious, feel free to switch things up with raspberry, blueberry, or even peach preserves. Each will create its unique twist!

How should I store my cookies?
To keep your STRAWBERRY CHEESECAKE COOKIES fresh and soft, store them in an airtight container at room temperature. They should stay good for up to a week—if they last that long!

Can I freeze these cookies?
You sure can! Bake the cookies and allow them to cool completely. Then, freeze them in a single layer before transferring to an airtight container. They can last for up to three months in the freezer, perfect for a ready-to-bake treat!

What can I use if I don’t have graham cracker crumbs?
In a pinch, crushed digestive biscuits or vanilla wafers work beautifully as a substitute. You’ll still get that lovely cheesecake flavor, trust me!

How can I make these cookies a bit healthier?
Consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar by half or use a sugar substitute. Just remember, they still need some sweetness to balance that cheesecake filling!

Final Thoughts

These STRAWBERRY CHEESECAKE COOKIES bring joy not only to those who bake them but also to family and friends who get to enjoy them. There’s something special about gathering around warm, sweet treats fresh from the oven. Whether it’s a family gathering, a cozy evening at home, or simply a well-deserved moment of indulgence, these cookies add a delightful touch to any occasion. So, roll up your sleeves, gather those ingredients, and give this recipe a whirl. I promise, the smiles on your loved ones’ faces will be your sweetest reward!