Description
Delight in these Strawberry Cheesecake Cookies featuring a soft cream cheese filling enveloped by a tender strawberry-infused cookie dough. Perfectly balanced with fresh strawberries and a hint of strawberry extract, these cookies are a decadent treat ideal for dessert or special occasions.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) salted sweet cream butter softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1 large egg
- 1 large egg white
- 1 cup fresh strawberries capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a small mixing bowl, beat the softened cream cheese on medium-high speed for 30 seconds until smooth. Reduce speed to medium-low and blend in powdered sugar and strawberry extract. Increase speed to medium-high and beat for another 30 seconds to achieve a smooth mixture.
- Shape Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop 24 dollops of cream cheese mixture onto the sheet, spacing them 2 inches apart. Gently press each dollop to form round disks. Place the baking sheet in the freezer while preparing the cookie dough.
- Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated and light brown sugars and continue mixing for 1 minute until light and fluffy.
- Add Extracts and Eggs: Mix in the vanilla and strawberry extracts until combined. Add the large egg and the egg white one at a time, mixing well after each addition.
- Incorporate Dry Ingredients: Lower mixer speed to low and gradually add the flour mixture one cup at a time, mixing just until incorporated.
- Prepare Strawberries: Toss the finely chopped fresh strawberries with 1 tablespoon of flour to prevent sinking.
- Fold in Strawberries: Gently fold the floured strawberries into the cookie dough. Cover the bowl tightly and chill the dough in the refrigerator for 30 minutes.
- Preheat and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
- Scoop Cookie Dough: Using a large cookie scoop, form 24 dollops of dough on the baking sheets, spacing them 2 inches apart (12 per sheet).
- Assemble Cookies: Remove cream cheese disks from freezer. Place one cream cheese disk in the center of each cookie dough dollop. Gently press and shape the cookie dough around the cream cheese to encase it fully. Repeat for all cookies.
- Bake: Bake the cookies for 14 minutes or until the edges turn golden brown.
- Cool: Let the cookies rest on the baking sheets for 12 minutes to set before transferring them to a cooling rack to cool completely.
Notes
- Coating the strawberries in flour prevents them from sinking to the bottom of the cookie dough during baking.
- If using a stand mixer, add strawberries and mix on the lowest stirring speed to gently incorporate rather than folding manually.
- Use a spoon, small spatula, or knife to help move the cookie dough up the sides and over the cream cheese disks for even coverage.
- For best texture, chill the dough well before baking to reduce spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
