Description
Delight in these Easy Strawberry Cheesecake Cookies, a perfect blend of creamy cheesecake filling and soft strawberry-flavored cookie dough. These cookies are bursting with fresh strawberries and a hint of strawberry extract, enclosed in a tender, buttery dough. Ideal for special occasions or a sweet everyday treat, they combine classic cheesecake richness with fruity freshness in every bite.
Ingredients
Cream Cheese Filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup salted sweet cream butter, softened (2 sticks)
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 1 large egg, room temperature
- 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored and finely chopped
- 1 tablespoon all-purpose flour (for strawberries)
Instructions
- Prepare Cream Cheese Filling: In a small mixing bowl, beat the softened cream cheese on medium-high speed for 30 seconds until smooth using a handheld mixer. Reduce to medium-low speed, add powdered sugar and strawberry extract, then beat on medium-high speed again for 30 seconds until creamy.
- Shape Cream Cheese Disks: Line a small baking sheet with parchment paper. Use a small cookie scoop (about 1½ teaspoons) to place 24 dollops of the cream cheese mixture on the sheet, spacing them 2 inches apart. Gently flatten each dollop into a round disk. Freeze while you prepare the cookie dough.
- Mix Dry Ingredients for Dough: In a medium bowl, whisk together all-purpose flour, baking powder, and baking soda until well combined.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer, beat the softened butter on medium-high speed for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar, beating for another minute until the mixture is light and fluffy.
- Add Flavors and Eggs: Mix in vanilla and strawberry extracts until just combined. Add eggs one at a time, mixing well after each addition.
- Incorporate Flour: On low mixer speed, add the flour mixture 1 cup at a time, mixing just until incorporated. Avoid overmixing.
- Prepare Strawberries: In a small bowl, toss chopped fresh strawberries with 1 tablespoon of flour to prevent sinking. Gently fold strawberries into the cookie dough on the lowest mixer speed.
- Chill Dough: Cover cookie dough tightly and refrigerate for 1 hour to firm up the dough.
- Preheat Oven: Heat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Form Cookies: Use a large cookie scoop to portion 24 dollops of cookie dough, spacing them 2 inches apart on the baking sheets (12 per sheet).
- Assemble with Cream Cheese: Remove cream cheese disks from freezer. Place one disk in the center of each cookie dough ball. Gently press down the cream cheese, then use a spoon, small spatula, or knife to fold the cookie dough up around and over the cream cheese, fully encasing it.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until cookie edges are golden brown. Remove from oven and let cookies rest on the baking sheet before transferring to a cooling rack.
Notes
- Make sure cream cheese and eggs are at room temperature for better mixing.
- Freezing the cream cheese disks before assembly prevents melting and leaking during baking.
- Gently fold strawberries to avoid breaking them apart and coloring the dough excessively.
- Store baked cookies in an airtight container refrigerated for up to 5 days.
- Chilling the dough enhances the flavor and helps cookies maintain their shape during baking.
