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Tiffany Amber Stockton's Strawberry Cheesecake Cookies

Tiffany Amber Stockton has been crafting and embellishing stories since childhood. Today, she is an award-winning author and speaker who has partnered with Nerium International in the anti-aging skin care industry, helping others look younger and live better. She lives with her husband and fellow author, Stuart Vaughn Stockton, in Colorado. They have one girl and one boy, and an Aussie/retriever mix named Roxie. She has sold fourteen books so far and is represented by agent Sandra Bishop. You can also find her on FacebookTwitter, and Pinterest as well as her web site HERE.

Amber's newest book release: A Grand Design



A fun getaway on a charming island may be just what Alyssa needs…if only she can let go of her past.
Fifteen years ago, Alyssa Denham stopped taking her annual summer trip to Mackinac Island, refusing to tell anyone the reason she avoided the island she loved as a child. Now here she is, unexpectedly on the island for two weeks with her best friend, Libby, trying to keep her secret buried.


Alyssa’s grandmother, who lives on the island, has asked Alyssa and Libby to help piece together a friendship quilt she had started years earlier. Their quest takes them to the homes of some of her grandmother’s long-lost friends, giving Alyssa amazing insight into her grandmother’s life…and attracting the attention of the handsome Scott Whitman.

Will memories of her past keep Alyssa from letting go? Or will she finally learn to trust and let God heal her fractured heart? Buy Amber's book HERE.


Amber's Recipe for Strawberry Cheesecake Cookies
(Creamy cookies for when you want a taste of cheesecake, not a whole slice.)

1 cup All-purpose Flour
½ teaspoons Table Salt
6 Tablespoons Unsalted Butter, Softened
5 Tablespoons Cream Cheese, Softened
½ cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Chopped Fresh Strawberries

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour and salt; set aside. In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined. Reduce mixer speed to low and stir in flour mixture just until combined. Remove bowl from mixer and fold in strawberries. 

Use a medium cookie dough scoop (around 2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm. Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.