Description
Delight in these Strawberry Cheesecake Cookies featuring a luscious cream cheese filling nestled inside soft, flavorful strawberry-infused cookie dough. Perfect for a sweet treat or dessert, these cookies blend the classic taste of cheesecake with fresh strawberries for a homemade indulgence.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1 large egg + 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Prepare Cream Cheese Filling: Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.
- Incorporate Sugar and Extract: Reduce mixer speed to medium-low and beat in the powdered sugar and strawberry extract. Increase speed to medium-high and beat for another 30 seconds until smooth.
- Form Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop 24 dollops of the cream cheese mixture onto the sheet, spacing them 2 inches apart. Gently press down each dollop into round disks. Freeze the baking sheet while preparing the cookie dough.
- Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar, mix for 1 minute until light and fluffy.
- Add Extracts and Eggs: Mix in vanilla extract and strawberry extract just until combined. Add eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: Lower mixer speed to low and add flour mixture 1 cup at a time, mixing just until incorporated.
- Prepare Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent sinking. Fold the strawberries into the cookie batter gently. Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Scoop Cookie Dough: Using a large cookie scoop, form 24 dollops of cookie dough and place them 2 inches apart on the prepared baking sheets (12 per sheet).
- Assemble Cookies: Remove cream cheese disks from freezer. Place one cream cheese disk in the center of each cookie dough dollop. Gently press and shape the dough around the cream cheese to fully encase it.
- Bake Cookies: Bake for 14 minutes or until the edges are golden brown.
- Cool Cookies: Let the cookies rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.
Notes
- Coating the strawberries in flour helps prevent them from sinking to the bottom of the batter.
- If using a stand mixer, add strawberries and stir on the lowest speed to fold them in more easily.
- Use a spoon, small spatula, or knife to lift and mold the cookie dough around the cream cheese disks for full coverage.
- Ensure cream cheese is softened for easier mixing and smoother filling.
- Freeze the cream cheese disks to help maintain their shape during assembly and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
