Hamdi Saidani Ina Garten Strawberry Cheesecake Cookies Recipe is a delightful treat made of a creamy cheesecake filling nestled in a buttery cookie crust and topped with fresh strawberries. It yields approximately 24 cookies and takes around 1 hour to prepare,
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💗 Why You’ll Love This Ina Garten Strawberry Cheesecake Cookies Recipe:
- Perfect Combination: The perfect blend of creamy cheesecake and buttery cookie.
- Crowd-Pleaser: A guaranteed hit at any gathering or potluck.
- Easy to Make: The recipe is straightforward and easy to follow.
- Versatile: Can be customized with different toppings or flavorings.
- Make-Ahead Dessert: Can be made in advance and stored for convenience.
❓ What Is Ina Garten Strawberry Cheesecake Cookies Recipe?
Ina Garten’s Strawberry Cheesecake Cookies are a delightful twist on classic cheesecake. They feature a creamy cheesecake filling made with cream cheese, sugar, eggs, and vanilla, baked atop a buttery, crisp cookie crust and finished with fresh, juicy strawberries.
🍓 Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and sliced
🍪 Instructions:
- Whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies and place them on the prepared baking sheets.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined.
- Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- Let the cookies cool completely on the baking sheets before topping with sliced strawberries.
💭 Recipe Tips:
- Room temperature ingredients: Ensure the butter and cream cheese are at room temperature for easy mixing.
- Don’t overmix: Overmixing the dough can result in tough cookies.
- Chill the dough: Chilling the dough helps prevent the cookies from spreading too much during baking.
- Even filling: Distribute the cheesecake filling evenly for consistent baking.
- Cool completely: Allow the cookies to cool completely before adding the strawberries to prevent them from becoming soggy.
🍧 What To Serve With Strawberry Cheesecake Cookies?
Strawberry Cheesecake Cookies pair well with a glass of Strawberry Mojito, hot coffee or Strawberry Sauce serve them with Strawberry Jam, whipped cream, or a drizzle of white chocolate and a scoop of Strawberry Ice Cream or Strawberry Frozen Yogurt enhances their rich creamy flavor.
🎚 How To Store Leftovers Strawberry Cheesecake Cookies?
- Room temperature: Store leftovers strawberry cheesecake cookies in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage refrigerate leftovers strawberry cheesecake cookies in an airtight container for up to 5 days.
FAQ’S
Can I use fresh strawberries in Strawberry Cheesecake Cookies?
Yes, fresh strawberries can be used in Strawberry Cheesecake Cookies, but they add moisture, so it’s best to chop them finely and pat them dry before adding them to the dough.
Can I use freeze-dried strawberries instead of fresh strawberries?
Yes, freeze-dried strawberries work great in Strawberry Cheesecake Cookies because they provide intense strawberry flavor without adding extra moisture, keeping the cookies from becoming too soft or soggy.
How do I keep Strawberry Cheesecake Cookies soft?
To keep Strawberry Cheesecake Cookies soft, store them in an airtight container with a slice of bread. The bread helps maintain moisture, preventing the cookies from drying out.
What frosting goes well with Strawberry Cheesecake Cookies?
A light cream cheese frosting or a white chocolate drizzle complements the flavor of Strawberry Cheesecake Cookies, adding extra sweetness and richness.
Why did my Strawberry Cheesecake Cookies spread too much?
Strawberry Cheesecake Cookies may spread too much if the dough is too warm, if too much butter was used, or if the dough wasn’t chilled before baking. Chilling the dough helps maintain shape.
Can I make Strawberry Cheesecake Cookies in advance?
Yes, you can prepare the dough for Strawberry Cheesecake Cookies in advance and refrigerate it for up to 24 hours before baking. This enhances the flavor and prevents excessive spreading.
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Nutrition Facts
Serving Size: 1 serving
- Calories: 136 kcal
- Carbohydrates: 18 g
- Protein: 1 g
- Fat: 6 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 1 g
- Trans Fat: 1 g
- Cholesterol: 17 mg
- Sodium: 170 mg
- Potassium: 29 mg
- Fiber: 1 g
- Sugar: 12 g
- Vitamin A: 108 IU
- Vitamin C: 1 mg
- Calcium: 63 mg
- Iron: 1 mg
Ina Garten Strawberry Cheesecake Cookies
Description
Ina Garten Strawberry Cheesecake Cookies Recipe is a delightful treat made of a creamy cheesecake filling nestled in a buttery cookie crust and topped with fresh strawberries. It yields approximately 24 cookies and takes around 1 hour to prepare,
Ingredients
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies and place them on the prepared baking sheets.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined.
- Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- Let the cookies cool completely on the baking sheets before topping with sliced strawberries.
Notes
- Room temperature ingredients: Ensure the butter and cream cheese are at room temperature for easy mixing.
Don’t overmix: Overmixing the dough can result in tough cookies.
Chill the dough: Chilling the dough helps prevent the cookies from spreading too much during baking.
Even filling: Distribute the cheesecake filling evenly for consistent baking.
Cool completely: Allow the cookies to cool completely before adding the strawberries to prevent them from becoming soggy.
