Description
These delightful Strawberry Cheesecake Cookies perfectly encapsulate the rich, creamy tang of a classic cheesecake with the sweet burst of fresh strawberries in a soft, chewy cookie.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- 4 ounces (113g) full-fat cream cheese, softened (for cookie dough)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup (about 15g) freeze-dried strawberries, finely crushed (plus extra for garnish)
- 1–2 drops red or pink food coloring (optional)
- 4 ounces (113g) full-fat cream cheese, softened (for swirl filling)
- ½ cup (60g) powdered sugar
- ½ teaspoon pure vanilla extract (for filling)
- Pinch of salt (for filling)
- Extra crushed freeze-dried strawberries (for garnish, optional)
- White chocolate for drizzling (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Ensure butter and cream cheese are softened to room temperature.
- In a medium bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberry powder.
- In a stand mixer, cream softened unsalted butter, granulated sugar, and light brown sugar for 3-5 minutes until light and fluffy. Add 4 oz softened cream cheese; beat until smooth (1-2 min). Mix in the large egg and 1 tsp vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Add food coloring if desired. The dough will be soft and slightly sticky.
- Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours.
- For the cream cheese swirl filling: In a separate bowl, beat 4 oz softened cream cheese, powdered sugar, ½ tsp vanilla extract, and a pinch of salt until smooth and creamy (2-3 min). Transfer the filling to a piping bag.
- Scoop 1.5 to 2-tablespoon dough balls onto prepared baking sheets. Gently flatten each and create a shallow well in the center using a small spoon or thumb.
- Pipe 1 to 1 ½ teaspoons of the cream cheese filling into the well of each cookie dough ball.
- Bake for 10 to 14 minutes until the edges are lightly golden and set, and centers look slightly soft. Avoid overbaking.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Garnish with extra crushed freeze-dried strawberries or white chocolate drizzle, if desired, once cooled. Store in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg