Description
Delight in these soft, buttery Strawberry Cheesecake Cookies, bursting with fresh strawberry flavor and a creamy, sweet cream cheese filling. Perfectly sized large cookies with a tender crumb and luscious center make for an irresistible treat.
Ingredients
Cream Cheese Filling
- ¾ cup (170 g) cream cheese (regular or vegan), softened (6 oz)
- ⅓ cup (40 g) powdered sugar
Cookies
- 1 cup (210 g) butter (regular or vegan), softened
- ¾ cup (150 g) white sugar
- ¼ cup (50 g) brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2¾ cup (343 g) all-purpose flour
- ½-⅔ cup fresh strawberries, diced small
Instructions
- Prepare Cream Cheese Filling: Line a small baking sheet or plate with parchment paper. In a small bowl, whisk or use a mixer to blend softened cream cheese with powdered sugar until smooth and combined. Drop 10-12 heaping teaspoons of the mixture onto the parchment and freeze for at least one hour, until nearly solid.
- Mix Dry Ingredients: Whisk together flour, salt, and baking soda in a separate bowl and set aside.
- Cream Butter and Sugars: In a mixing bowl with a handheld or standing mixer, beat butter, white sugar, and brown sugar until light and fluffy, about 1-2 minutes.
- Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients: Add the flour mixture into the butter mixture and mix until just combined, careful not to overmix.
- Fold in Strawberries: Gently fold the diced strawberries into the dough, taking care not to mash them to prevent bleeding color.
- Portion Dough: Scoop 12 heaping tablespoons (about 2 tbsp each) of dough onto two baking sheets lined with parchment paper. Press the back of a teaspoon into half of the dough balls creating a small indent.
- Insert Cream Cheese Filling: Remove the cream cheese from the freezer. Place one frozen cream cheese ball into each indented cookie dough ball, then cover with a second ball of dough. Pinch the edges to seal without squishing the filling. Wipe hands as needed due to sticky dough.
- Chill Prepared Cookies: Refrigerate the cookie dough balls on the baking sheets while you preheat your oven to 350°F (175°C).
- Bake: Bake one sheet at a time for 13-17 minutes or until edges are lightly golden and tops are set. Allow cookies to rest on the baking sheet for 10-15 minutes after baking.
- Cool: Transfer cookies to a cooling rack to cool completely before serving.
Notes
- The recipe yields 12 large cookies; to make smaller cookies, reduce dough amount per cookie and adjust baking time accordingly.
- Use regular or vegan cream cheese depending on dietary preference; if using vegan cream cheese, ensure powdered sugar is vegan as well.
- Handle strawberries gently to prevent them from becoming mushy and coloring the dough.
- If dough becomes sticky or crumbly because of the strawberries, wiping hands clean between handling each cookie helps maintain the shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
