A cheesecake flavored cookie bursting with strawberry and lemon flavor with actual strawberry chunks. These cookies are incredibly soft, thick, and chewy.
These cookies literally taste like cheesecake.
With strawberry and lemon flavors, to be exact.
And, oh. my. word. They are so good. Like soft and airy while still being dense and chewy. They taste airy because of the flavors and dense because, well, they are just like cheesecake.
A thick and dense cheesecake cookie with actual cream cheese as one of the ingredients. That and some cheesecake pudding mix gives these quite the flavor!
There is also NO dough chilling (yay!) and they only take about 10-13 minutes to bake. Or just until the bottoms are a little browned and the centers are a bit poofy.
Which, just in case you were wondering, the centers stay poofy. Just how the pictures look!
By the way, poofy = way weird word. All the more reason to say it lots of times in the same paragraph, right?!
Fresh strawberries are chopped up and mixed with some fresh lemon juice and a little bit of lemon zest and then mixed in the cookies. You want to make sure to barely mix them in so the dough doesn’t get all dyed red. I add a little bit of flour to the strawberry and lemon mixture to help with that and to keep them from all sinking to the bottom of your cookie.
I also garnished the tops with a little bit of white sugar and some extra lemon zest. Totally optional, but I think it makes them look so much prettier.
Okay. Time to get baking! And if you don’t mind, send me a few – our batch didn’t last too long 😉
- 3/4 cup white sugar
- 1/4 cup butter
- 4 ounces cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cup white flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch
- 2 tablespoons cheesecake flavored pudding mix dry
- 1/2 cup strawberries stems removed and chopped
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Optional: extra lemon zest and sugar for sprinkling on the tops
**Make sure the butter, cream cheese, and egg are all at room temperature before starting. Don't melt any of these ingredients in the microwave!**
Preheat the oven to 350 degrees F.
In a large bowl, cream together the sugar and butter until light and fluffy.
Add in the cream cheese and continue to beat until the batter is completely smooth. Beat in the egg and vanilla.
In a separate bowl, combine the flour, baking powder, salt, cornstarch, and pudding mix. Stir together and then slowly add to the wet ingredients.
In the same bowl you used for the dry ingredients, combine the strawberries, lemon juice, lemon zest, and 1 teaspoon flour.
Lightly stir and add more lemon if desired.
Very gently fold the strawberries into the batter being careful to not overmix.
Using a cookie scoop pack it full with the batter and place on a cookie sheet.
Optionally garnish with about 1/2 teaspoon white sugar and a pinch of lemon zest.
Bake at 350 degrees F for about 10-13 minutes or until the bottoms of the cookies are lightly browned.
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