Fully Pink Cheesecake Cookies: A Sweet, Berry-Filled Delight

Serve the cookies fresh for a soft, gooey center and a perfect chewy texture. They’re perfect for afternoon tea, parties, or any celebration.
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh longer, you can refrigerate them for up to a week.
Variants:

Mixed Berry Cheesecake Cookies: Try using a mix of freeze-dried raspberries, strawberries, and blueberries for a multi-colored, berry-filled twist.
Cheesecake Chocolate Chip Cookies: Add some white or semi-sweet chocolate chips to the dough for an extra layer of flavor and sweetness.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
FAQ:

1. Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture and can alter the texture of the dough. Freeze-dried strawberries are best for adding both flavor and color without affecting the consistency of the cookies.

2. How can I make the pink color more vibrant?
If you’d like a more vibrant pink color, you can add a few drops of liquid or gel food coloring to the dough after incorporating the freeze-dried strawberry powder.

3. How do I store these cookies?
Store your Fully Pink Cheesecake Cookies in an airtight container to keep them soft and fresh. You can also freeze them for up to 3 months if you’d like to save them for later!

Fully Pink Cheesecake Cookies are the perfect combination of creamy, tangy cheesecake flavor with the sweetness of berries, all wrapped in a soft and chewy cookie. Whether for a fun treat or a special occasion, these cookies are a guaranteed hit!