Description
These soft and chewy Strawberry Cheesecake Cookies are a delightful combination of tangy cream cheese filling and fresh strawberries. The cookies have a sweet, buttery dough with a hidden surprise of strawberry-flavored cream cheese in the center. Perfect for a fruity and indulgent dessert, these cookies are sure to impress!
Ingredients
Scale
For the Cream Cheese Filling:
- 6 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon strawberry extract
For the Strawberry Cookie Dough:
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ 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 (for strawberries)
Instructions
Step 1: Prepare the Cream Cheese Filling:
- Beat the softened cream cheese with a handheld mixer on medium-high speed for 30 seconds until smooth.
- Reduce speed to medium-low, add powdered sugar and strawberry extract, and beat until smooth.
- Scoop 1½ teaspoons of the filling onto a parchment-lined baking sheet, space the dollops 2 inches apart, and press into disks.
- Freeze while preparing the cookie dough.
Step 2: Prepare the Strawberry Cookie Dough:
- In a bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Beat softened butter with the granulated sugar and light brown sugar until light and fluffy. Add vanilla and strawberry extracts and mix until combined.
- Add the egg and egg white, one at a time, mixing well after each addition.
- On low speed, add the flour mixture one cup at a time until just incorporated.
- Toss the chopped strawberries in 1 tablespoon of flour and gently fold them into the dough.
- Cover the dough and chill in the refrigerator for 30 minutes.
Step 3: Assemble the Cookies:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Using a large cookie scoop, form 24 dough balls and place them 2 inches apart on the baking sheets.
- Remove the cream cheese disks from the freezer and place one in the center of each dough ball. Shape the dough around the cream cheese to encase it completely.
- Bake for 12-14 minutes, until the edges are golden brown. Allow to cool on the baking sheet for 10-12 minutes before transferring to a cooling rack.
Notes
- Use fresh strawberries for the best results; frozen strawberries may make the dough too sticky.
- Ensure both the cream cheese and butter are at room temperature to help maintain the cookie shape.
- Line baking sheets with parchment paper for easy clean-up.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
