Description
Light, airy cookies meet a luscious cheesecake center in this Valentine-worthy treat. Finished with a strawberry heart on top, these strawberry cheesecake cookies are love at first bite
Ingredients
Units
Scale
Ingredients
- 8 oz cream cheese, softened
- 7 tablespoons unsalted butter, softened
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon juice
- 2 1/2 cups self-rising flour
- approximately 1 pint of strawberries
Instructions
Instructions
- In a mixer, combine cream cheese and butter, and beat on medium-high speed for at least two minutes until light and fluffy.
- Reduce the mixer speed and add sugar, lemon juice, and eggs one at a time, mixing until uniform.
- Remove the bowl from the mixer and slowly add flour a little at a time, stirring by hand until just blended. Do not overmix.
- Cover the dough and refrigerate for at least two hours or overnight.
- Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
- Scoop 1-inch dough balls, roll, and place on the baking sheet. Flatten slightly and bake for 10 minutes.
- While the cookies are baking, cut off the tops of the strawberries, then halve the strawberries and notch the tops into a heart shape, if desired.
- Remove the baking sheet from the oven and immediately press a strawberry halves into the top of each cookie. Allow them to cool for ten minutes before serving.
Notes
Make sure the butter and cream cheese are softened before beating them for two minutes to achieve a fluffy consistency (Neufchâtel works great too).
Chilling the dough for two hours or more helps it firm up and reduces stickiness; I prefer leaving it in the fridge overnight.
Add strawberries right after baking while the cookies are still soft and warm for the best results.
Use a completely cool baking sheet for every batch to ensure even cooking.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 129
- Sugar: 9.2 g
- Sodium: 29.3 mg
- Fat: 5.8 g
- Carbohydrates: 17.7 g
- Protein: 2.1 g
- Cholesterol: 27.2 mg