Most times I eat a whole basket of strawberries in one sitting (it’s hard not to when they’re fresh from the farm!), but occasionally I try to savor them. This usually ends in half a basket of mushy strawberries – not ideal for snacking and not enough to make jam. So what’s a girl to do? Make strawberry cheesecake cookies, of course!
These soft, creamy cookies are somewhere between strawberry cheesecake and sugar cookies, and they are completely delicious! They have a fluffy cream cheese base, sweet jam-y chunks of strawberry, and a buttery shortbread crust.
Strawberry Cheesecake Cookies
- 1 8-oz package cream cheese, softened
- 1/2 c unsalted butter, softened
- 1 c sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1 1/2 c flour
- 1/2 c chopped strawberries
- 1 c shortbread cookie or graham cracker crumbs
- In a mixing bowl, cream together butter, cream cheese, and sugar on medium speed until smooth and creamy, about two minutes.
- Add eggs and vanilla and mix until well-combined.
- Reduce speed to low, slowly add flour and mix until well-combined.
- Stir in strawberries and refrigerate the dough until firm, at least 30 minutes.
- Preheat oven to 375°, line two baking sheets with parchment paper, and place cookie crumbs in a shallow dish.
- Scoop the dough into 1 1/2″ balls, then roll the balls in the cookie crumbs. Place them two inches apart on the lined baking sheets and bake until golden brown around the edges, 12-14 minutes.
- Cool for at least five minutes on the sheet and then transfer to a wire rack to cool completely.