Strawberry Cheesecake Cookies
If you’re looking for something delicious to satisfy your sweet tooth this summer, then check out my gluten-free Strawberry Cheesecake Cookies! Refreshing, delectable, and full of flavor, this is a summer must! If you give these cookies a try, we’d love to hear what you think…leave us a comment below.
1 1/4 cups Gluten-Free Bob’s Red Mill Flour
1 tsp baking powder
1/2 tsp salt
1/4 cup Kerrygold butter, salted
4oz cream cheese
1 cup sugar
1 tbsp vanilla extract
1 tsp strawberry extract
1 large egg
1 cup fresh strawberries, diced
Preheat the oven to 350°F. Prepare two cookie sheets by lining each with parchment paper.
In a medium bowl, sift together the flour. baking powder, and salt. Set aside until needed.
In a separate bowl, cream together the sugar, butter, and cream cheese. Next, whip in the egg and extracts.
Slowly stir the dry ingredients into the creamed mixture. Finally, gently fold the strawberries into the batter.
Place the batter in the fridge for twenty minutes. Then, shape the dough into generous balls and place onto the prepared pans.
Next place in oven to bake for about 15 minutes or until golden brown. Allow to fully cool before transferring to a plate or cooling rack. Drizzle generously with white chocolate sauce, if desired. Then enjoy these little bites of goodness, Strawberry Cheesecake Cookies!