Strawberry Cheesecake Cookies Recipe: A Delicious Twist on a Classic
Are you looking for a twist on the classic cookie recipe? Look no further! In this article, we’ll dive into the world of strawberry cheesecake cookies, a sweet and tangy treat that’s sure to satisfy your cravings. With a rich strawberry flavor and a crumbly cheesecake-inspired crust, these cookies are a game-changer.
Strawberry Cheesecake Cookies Recipe Ingredients:
Before we dive into the recipe, let’s take a look at the ingredients you’ll need:
- 2 1/4 cups (285g) all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup (200g) unsalted butter, at room temperature
- 3/4 cup (180g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup (60g) strawberry puree
- 1 cup (120g) crushed graham cracker crumbs
- 1/4 cup (30g) confectioners’ sugar
- 1/4 cup (30g) chopped fresh strawberries
- 1/4 cup (30g) chopped pecan halves (optional)
Strawberry Cheesecake Cookies Step-by-Step Guide:
Making these cookies is easier than you think. With our step-by-step guide, you’ll be enjoying a batch of fresh, delicious strawberry cheesecake cookies in no time.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the flour mixture, then the strawberry puree, and finally the crushed graham cracker crumbs.
- Fold in the confectioners’ sugar, chopped strawberries, and pecan halves (if using).
Variations of Strawberry Cheesecake Cookies Recipe:
Want to mix things up? Try these variations to add a new twist to your strawberry cheesecake cookies:
- Raspberry Swirl: Replace the strawberry puree with raspberry puree and add a few drops of raspberry extract for a pop of flavor.
- Lemon Zest: Add a sprinkle of lemon zest to the dough for a bright, citrusy flavor.
- Pistachio Crunch: Substitute chopped pistachios for the pecans for a unique nutty flavor.
- Chocolate Chip: Add a handful of dark chocolate chips for a sweet surprise.
Common Mistakes to Avoid:
Don’t let these common mistakes ruin your strawberry cheesecake cookies:
- Lack of Strawberry Flavor: Make sure to use fresh, high-quality strawberries for the puree.
- Overmixing the Dough: Avoid overmixing, or you’ll end up with tough, dense cookies.
- Insufficient Baking: Check your cookies frequently to avoid overbaking.
Storing and Freezing Strawberry Cheesecake Cookies:
Keep your cookies fresh for longer by following these storage and freezing tips:
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months. Thaw frozen cookies at room temperature or reheat in the oven for a few minutes.
Nutritional Information:
Per serving (1 cookie):
- Calories: 120
- Fat: 6g
- Carbohydrates: 18g
- Protein: 2g
Strawberry Cheesecake Cookies Recipe FAQs:
Got questions? We’ve got answers!
Q: Can I use frozen strawberries instead of fresh?
A: Yes, but you’ll need to thaw them first and pat dry with paper towels to remove excess moisture.
Q: How do I make these cookies gluten-free?
A: Simply replace the all-purpose flour with a gluten-free flour blend.
Q: Can I bake these cookies in a convection oven?
A: Yes, but reduce the temperature to 325°F (165°C) and adjust the baking time as needed.
Conclusion:
In this article, we’ve explored the world of strawberry cheesecake cookies, providing you with a step-by-step guide, variation ideas, common mistakes to avoid, and tips for storing and freezing. With this recipe, you’ll be whipping up a batch of delicious strawberry cheesecake cookies in no time. Try this recipe and share your results!