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Summer time is officially upon us. June is wrapping up quickly and my strawberry plants are getting down to the last harvestable fruit. That won’t stop me from making all the strawberry desserts though. I came across a recipe from another blogger that I feel like I must try. It Is a strawberry cake that looks sooo luscious. There is just something about strawberries that make me think of the kick off of summer. They also pair so well with many different flavors.
We have some visitors this week from our other office location at work. So I thought in celebration of them visiting that I could whip up some quick and delicious cookies as a treat. Utilizing some of the stuff I already had in my baking pantry, I put together a recipe last minute. I am calling them Strawberry Cheesecake Cookies.
I utilized the left over cream cheese chips I had from making the Red Velvet Cookies. These are so unique and perfect to bake with. Unfortunately, where I live, there is not a local place to get them so I order 5 bags at a time online. You can get them directly from Hershey’s or I know Walmart and Amazon have them available to order as well. Additionally, you could use jam for the strawberry component, but I decided to used freeze dried strawberries that I got at Target. This was my first time baking with freeze dried fruit. It came out well, but I would recommend not to cook anything with freeze dried fruit at temperatures above 375 degrees.
These cookies came out so delicious. I was skeptical at first since I really just threw it together last minute. I was pleasantly surprised when my first taste tester (my husband) said they were awesome. Needless to say, they were also a hit at work and ones I will be make again.
I hope you make and enjoy this cookie recipe as much as I do and share it with friends and family. Be sure to share some photos with me on instagram of your creations @emilygetstobaking.
Some of my Favorite Products used:
Himalayan Sea Salt
Baking Soda
Strawberry Cheesecake Cookies
Ingredients
- 1 cup Butter, cold and cubed
- 1½ cup Granulated sugar
- 2 Eggs
- 1 tsp Vanilla extract
- ½ – 1 tsp Strawberry extract
- 1 tsp Baking soda
- 1 tsp Cornstarch
- ¾ tsp Sea salt
- 1 cup Cake flour
- 2 cups AP flour
- 4 oz Freeze dried strawberries pieces
- 2 cups Hershey's cream cheese chips
Instructions
- In a bowl, cream the cold, cubed butter and sugar together on low for about a minute. Increase the mixer speed to medium speed for about 30 seconds. Increase mixer speed again to high for 30 more seconds or until light and fluffy.
- Scrape down the side of your bowl and then add each egg in one at a time while slowly mixing.
- Add in your vanilla and strawberry extracts and continue to mix on low speed.
- Add in the baking soda, cornstarch, salt and both flours. Beat on low until the dough comes together. It will likely be a bit sticky.
- Add in your chips and strawberry pieces. Mix enough just to be incorporated into the dough.
- Put the mixing bowl with the dough into the refrigerator to chill for 20-30 minutes.
- Preheat your oven to 375℉ and line two baking sheets with parchment paper, set aside.
- After dough has chilled, scoop out your dough into balls. I used a "jumbo" cookie scoop which holds about 2 tablespoons of dough. It's ok to go bigger at 3 tablespoons.
- Bake for about 8 minutes, or until the bottoms are golden brown and the tops are just turned light brown.
- Once they are done, take them out of the oven and allow them to cool directly on the baking sheet. This will help to continue cooking the inside of these bigger cookies.
- Cool completely and enjoy!