Description
Sweet strawberry cheesecake cookies blend creamy cheesecake essence with classic cookie comfort. Crumbly edges and tangy strawberry swirls create irresistible treats you’ll savor with pure delight.
Ingredients
Scale
- 1 cup fresh strawberries (de-stemmed, cored, and finely chopped)
- 3 cups all-purpose flour (measured with the spoon and level method)
- 1 cup (2 sticks) salted sweet cream butter (softened to room temperature)
- 6 oz cream cheese (softened to room temperature)
- 1 large egg and 1 egg white (both at room temperature)
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- ⅓ cup powdered sugar
- 1½ tsps pure vanilla extract
- 1 tbsp all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsps strawberry extract
Instructions
- Whip cream cheese with a handheld mixer at medium-high speed for 30 seconds until smooth.
- Add powdered sugar and strawberry extract, beating for another 30 seconds at medium-high speed until well blended.
- Line a baking sheet with parchment paper and create 24 small cream cheese dollops, spacing them 2 inches apart. Flatten into disks and freeze while preparing cookie dough.
- Sift together flour, baking soda, and baking powder in a separate bowl.
- Cream butter in a mixer for 1-1.5 minutes until smooth and soft.
- Mix granulated and brown sugars into the butter, beating until light and fluffy for 1 minute.
- Blend vanilla and strawberry extracts into the sugar mixture.
- Add eggs one at a time, thoroughly incorporating each.
- Gradually mix dry ingredients into the wet mixture at low speed, adding 1 cup at a time.
- Dust chopped strawberries with flour to prevent sinking in the batter.
- Gently fold strawberries into the cookie dough and refrigerate for 30 minutes.
- Preheat oven to 375°F and prepare two parchment-lined baking sheets.
- Scoop 24 cookie dough portions onto sheets, leaving 2 inches between each.
- Remove frozen cream cheese disks from freezer.
- Place a cream cheese disk in the center of each cookie dough portion.
- Carefully enclose each disk completely within the cookie dough.
- Bake for 12-14 minutes until edges turn golden brown. Let cookies rest on the sheet for 10-12 minutes, then transfer to a cooling rack.
Notes
- Freeze the cream cheese mixture for precise filling placement, preventing messy spreading during baking.
- Coat strawberries with flour to prevent sinking and ensure even distribution throughout the cookie dough.
- Chill the dough before baking to enhance flavor development and prevent excessive spreading.
- Use room temperature ingredients for smoother mixing and better cookie texture.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg