Description
These Strawberry Cheesecake Cookies combine soft, buttery strawberry-infused cookie dough with a creamy, tangy cream cheese filling for a delightful twist on classic cookies. Perfectly portioned and baked to golden perfection, they make a delicious treat for any occasion.
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 plus 1 egg white room temperature
- 1 cup fresh strawberries capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a small mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 30 seconds until smooth. Reduce speed to medium-low and beat in powdered sugar and strawberry extract. Increase speed to medium-high and beat for another 30 seconds until completely smooth.
- Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (~1½ teaspoons), scoop 24 dollops of the cream cheese mixture onto the sheet, spacing them 2 inches apart. Gently press each dollop to form round disks. Place the sheet in the freezer while preparing the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together 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 light brown sugar; beat for another 1 minute until light and fluffy.
- Add Extracts and Eggs: Mix in vanilla and strawberry extracts until just combined. Add the eggs one at a time, mixing well after each addition.
- Combine Flour Mixture: Lower mixer speed to low. Add the flour mixture 1 cup at a time, mixing just until incorporated after each addition.
- Coat and Fold in Strawberries: Toss the finely chopped strawberries in 1 tablespoon of flour to prevent sinking. Gently fold the strawberries into the cookie dough. Cover tightly and refrigerate the dough for 30 minutes.
- Preheat and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Portion Cookie Dough: Use a large cookie scoop to form 24 dough dollops, spacing them 2 inches apart on the prepared baking sheets (12 per sheet).
- Assemble Cookies: Remove cream cheese disks from the freezer. Place one disk in the center of each dough ball. Gently press and shape the dough around the cream cheese to fully encase it. Use a spoon, small spatula, or knife to help lift dough over the cream cheese if needed.
- Bake: Bake the cookies for 14 minutes until the edges turn golden brown.
- Cool: Allow the cookies to rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.
Notes
- Coating strawberries in flour helps prevent them from sinking to the bottom of the dough.
- Use a stand mixer with the lowest speed setting to fold strawberries in for easier mixing.
- Freeze cream cheese dollops well in advance to ensure they hold shape during baking.
- Move cookie dough over cream cheese carefully with a small spatula or spoon to fully encase the filling.
- Let cookies cool completely on a rack to avoid breaking the creamy center.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
