Description
Sweet homemade Strawberry Cheesecake Cookies blend classic dessert flavors into irresistible bite-sized treats. Rich cream cheese and fresh strawberries create a delightful cookie experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened (113 grams)
- 4 oz cream cheese, softened (113 grams)
- 1 large egg
Sugars:
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar, packed (100 grams)
- ¼ cup powdered sugar (30 grams)
Flavor and Seasoning Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Craft the cheesecake center by whipping cream cheese with powdered sugar and vanilla until silky. Delicately portion teaspoon-sized dollops onto a parchment-lined tray, then freeze for a minimum of half an hour to solidify.
- Create cookie foundation by thoroughly blending butter with granulated and brown sugars until fluffy and aerated. Incorporate egg and vanilla extract, ensuring complete integration.
- Sift flour, baking soda, and salt into a separate vessel. Gradually incorporate dry mixture into butter blend, stirring until harmoniously combined. Gently fold crushed freeze-dried strawberries throughout dough.
- Warm oven to 350F (175C). Line baking sheet with parchment paper.
- Excavate tablespoon-sized cookie dough portions, flattening each gently. Position frozen cheesecake center within dough, carefully enveloping filling and sealing edges. Roll into perfect spheres, spacing evenly across prepared sheet.
- Bake 10-12 minutes until edges transform golden and slightly crisp. Centers will appear tender but will firm during cooling process.
- Rest cookies on baking sheet for five minutes, allowing structural stabilization before transferring to cooling rack.
- Serve at ambient temperature or slightly chilled for optimal cheesecake-like textural experience.
Notes
- Freeze the cheesecake filling completely to prevent leaking during baking and ensure a gooey center that stays intact when the cookie bakes.
- Use room temperature cream cheese and butter to create a smoother, more easily mixed filling and dough for perfectly textured cookies.
- Crush freeze-dried strawberries finely to distribute flavor evenly throughout the cookie dough and prevent large chunks that might disrupt the texture.
- Store cookies in an airtight container in the refrigerator for up to 5 days, allowing the flavors to meld and the cheesecake filling to maintain its creamy consistency.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg