Easy Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are soft, buttery, and filled with real strawberry pieces in every bite. They only require 5 ingredients and are easy to make. They are buttery, slightly tangy and are soft and pillowy with crispy edges. The flavor from the tiny chunks of strawberry throughout the batter is truly “spring” in cookie form!

INGREDIENTS

½ cup (112g) salted butter (room temperature) Note: If salted butter is unavailable, just add a pinch or 1/8 tsp of salt to the all-purpose flour
4 oz. full fat cream cheese (room temperature)
¾ cup (150g) white sugar
1 cup + 3 tbsp (149g) all-purpose flour
1 cup (152g) chopped fresh strawberries

* Makes 15 cookies using a 2" cookie scoop

DIRECTIONS

Preheat oven to 350
Gently fold all ingredients together
Scoop onto baking sheet
Bake 12-16 minutes or until edges are golden brown
Remove and let cool

TIPS

* Use fresh strawberries instead of frozen. Frozen strawberries hold a lot of water and will make the dough very sticky.

* Do not add more strawberries to the dough than the recipe calls for. Too many strawberries will make the dough hard to work with.

* Because these cookies contain cream cheese, they should be stored in an airtight container in the fridge.

* Gently fold chopped strawberries into the dough. Do not overmix them or they'll get squished, and the color will bleed into the dough.

* Let the cookies rest on the baking sheet for 10 -15 minutes, then transfer to wire rack to cool completely. These cookies are best enjoyed when completely cooled and slightly chilled.

* Bake 5-6 cookies at a time (avoid overcrowding the pan in the oven). If you choose to bake a lot more cookies on one baking pan/sheet or bake a dozen cookies at a time, you may need to increase the baking time to 14 -18 minutes. Just watch the edges.