Description
These Creamy Strawberry Cheesecake Cookies are soft, buttery, and bursting with strawberry flavor, complete with a cheesecake-like filling swirled into the dough. Perfect for strawberry lovers, these cookies are a delightful treat for any occasion.
Ingredients
Units
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For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Scoop teaspoon-sized mounds of the filling onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Make the Cookie Dough:
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed freeze-dried strawberries.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling mound in the center and wrap the dough around it, sealing the edges. Roll into a ball and place on the baking sheet. Repeat with the remaining dough and filling.
- Bake:
- Bake the cookies for 10–12 minutes, or until the edges are set and slightly golden. The centers may look soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve:
- Serve at room temperature or slightly chilled for a cheesecake-like texture.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Use fresh strawberries blended into a puree if freeze-dried strawberries are unavailable, but reduce the liquid slightly in the cookie dough.
- Add a drizzle of white chocolate over the cookies for an extra touch of sweetness.