Strawberry Cheesecake Cookies

My husband couldn’t stop raving about these delectable Strawberry Cheesecake Cookies I made for our family dinner. The moment he took a bite, his eyes lit up with delight, and he couldn’t resist reaching for seconds. It was truly a special moment that brought joy to our hearts.

Ingredients:

• 1 cup diced strawberries
• 1/2 cup softened cream cheese
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

• Preheat oven to 350°F.
• In a mixing bowl, cream together cream cheese, butter, and sugar until smooth.
• Beat in egg and vanilla extract.
• In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture.
• Gently fold in diced strawberries.
• Drop spoonfuls of dough onto a lined baking sheet.
• Bake for 12-15 minutes or until edges are golden brown.
• Let cool before serving.

Popular questions:

• Q: Can I use frozen strawberries instead of fresh?

A: Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the dough.

• Q: Can I substitute the cream cheese with yogurt?

A: While yogurt can be used as a substitute, it will alter the texture and taste of the cookies.

• Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute whole wheat flour, but the cookies may have a denser texture.

Helpful tips:

• Chill the dough for 30 minutes before baking for a firmer cookie.
• Add a sprinkle of powdered sugar on top for an extra touch of sweetness.
• Drizzle melted white chocolate over the cookies for a decadent finish.

Expert Secrets:

• Ensure the cream cheese and butter are at room temperature for a smooth mixture.
• Avoid overmixing the dough to prevent tough cookies.