Strawberry Cheesecake Cookies – a delicious recipe with All-purpose, Salt, Unsalted Butter, Cream Cheese, Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line 2 baking sheets with parchment paper and set aside.
2
In a medium bowl, whisk together flour and salt; set aside.
3
In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined.
4
Reduce mixer speed to low and stir in flour mixture just until combined. Remove bowl from mixer and fold in strawberries.
5
Use a medium cookie dough scoop (around 2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm.
6
Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.
472
kcal
Calories
26
g
Fat
52
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 teaspoons Table Salt, 6 Tablespoons Unsalted Butter, Softened, 5 Tablespoons Cream Cheese, Softened, and more.
Yes, Strawberry Cheesecake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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