Strawberry Cheesecake Cookies
Delicious creamy strawberry cheesecake cookies. Fluffy and perfect for summer!
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!