Strawberry Cheesecake Cookies Recipe
Welcome back to our sweet corner, where today we’re diving into a recipe that combines the creamy richness of cheesecake with the delightful tang of fresh strawberries. These Strawberry Cheesecake Cookies are a perfect treat for those who adore a fruity punch in their desserts. Let’s get baking!
Ingredients
Cream Cheese Filling:
- 6 ounces of cream cheese, softened
- ⅓ cup of powdered sugar
- ½ teaspoon of strawberry extract
Strawberry Cookie Dough:
- 3 cups of all-purpose flour (spooned and leveled)
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 cup of salted sweet cream butter, softened (2 sticks)
- ⅔ cup of granulated sugar
- ⅓ cup of packed light brown sugar
- 1½ teaspoons of pure vanilla extract
- ½ teaspoon of strawberry extract
- 1 large egg + 1 egg white, both at room temperature
- 1 cup of fresh strawberries, de-stemmed, cored, and finely chopped
- 1 tablespoon of all-purpose flour
Directions
For the Cream Cheese Filling:
- In a small mixing bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth, about 30 seconds.
- Mix in the powdered sugar and strawberry extract on medium-low speed, then beat on medium-high until smooth, about 30 seconds.
- Scoop approximately 1½ teaspoons per portion onto a parchment-lined baking sheet, spacing them 2 inches apart. Flatten each scoop into a disk and freeze while you prepare the dough.
For the Strawberry Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the butter with a handheld or stand mixer on medium-high until creamy, about 1 minute.
- Add both sugars and beat until fluffy, about 1 minute. Mix in the vanilla and strawberry extracts.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture on low speed, mixing just until combined.
- Toss the chopped strawberries with 1 tablespoon of flour to coat; fold into the dough gently.
- Cover and chill the dough for 30 minutes in the refrigerator.
Baking the Cookies:
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment.
- Scoop the dough using a large cookie scoop onto the prepared baking sheets, 12 cookies per sheet, spaced 2 inches apart.
- Place a frozen cream cheese disk on each dough portion and carefully encase each with the dough.
- Bake for 12-14 minutes or until the edges are golden. Let them cool on the sheet for 10 minutes, then transfer to a cooling rack.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Calories: 200 per serving
- Servings: 24 cookies
These Strawberry Cheesecake Cookies are a blissful blend of creamy and fruity, perfect for a spring picnic, a festive gathering, or just a quiet afternoon with a cup of tea. Enjoy the burst of fresh strawberries in each bite, enveloped in a soft, cheesecake-like filling that’s absolutely irresistible. Happy baking!
Strawberry Cheesecake Cookies
- Total Time: 34 minutes
- Yield: 24 1x
Description
These Strawberry Cheesecake Cookies offer a delightful combination of creamy cheesecake filling and fresh strawberry flavor encased in a soft, buttery cookie. The contrast between the tangy cream cheese and the sweet strawberries creates a perfectly balanced treat that is sure to satisfy any sweet tooth.
Perfect for summer gatherings or as a sweet ending to a meal, these cookies are both visually appealing and incredibly delicious. The fresh strawberries add a burst of color and flavor, making these cookies a standout on any dessert table. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and sure to impress.
Ingredients
Cream Cheese Filling:
6 ounces of cream cheese, softened to room temperature
⅓ cup of powdered sugar
½ teaspoon of strawberry extract
Strawberry Cookie Dough:
3 cups of all-purpose flour, measured with the spoon and level method
1 teaspoon of baking powder
½ teaspoon of baking soda
1 cup (equivalent to 2 sticks) of salted sweet cream butter, softened to room temperature
⅔ cup of granulated sugar
⅓ cup of packed light brown sugar
1½ teaspoons of pure vanilla extract
½ teaspoon of strawberry extract
1 large egg and 1 egg white, both at room temperature
1 cup of fresh strawberries, de-stemmed, cored, and finely chopped
1 tablespoon of all-purpose flour
Instructions
For the Cream Cheese Filling:
In a small mixing bowl, utilize a handheld mixer set at medium-high speed to beat the cream cheese for 30 seconds, ensuring it becomes smooth.
Adjust the mixer speed to medium-low and incorporate the powdered sugar and strawberry extract. Subsequently, raise the speed to medium-high and continue beating for an additional 30 seconds to ensure a smooth consistency.
Arrange a small baking sheet with parchment paper.
Using a precise measure of approximately 1½ teaspoons per scoop, distribute 24 portions of the cream cheese mixture onto the prepared sheet, ensuring an equal spacing of 2 inches between each portion. Flatten each dollop into rounded disks. Place the sheet in the freezer to set the filling while preparing the cookie dough.
For the Strawberry Cookie Dough:
In a medium-sized mixing bowl, combine the flour, baking soda, and baking powder. Set aside.
Utilizing a stand mixer or a medium-sized mixing bowl and a handheld mixer set at medium-high speed, beat the butter for approximately 1 to 1½ minutes until it attains a smooth consistency.
Incorporate both the granulated and brown sugars and continue mixing for 1 minute, aiming for a light and fluffy texture.
Introduce the vanilla extract and the strawberry extract, mixing until they are integrated.
Incorporate the eggs sequentially, ensuring thorough mixing after the addition of each egg.
Reduce the mixer speed to low and incrementally introduce the flour mixture, adding 1 cup at a time, and mixing just until combined.
To prevent sedimentation of strawberries in the batter, coat the chopped strawberries with the tablespoon of flour.
Incorporate the flour-coated strawberries into the cookie batter, either by folding manually or using a stand mixer at its lowest speed setting. Once combined, cover the dough securely and refrigerate for 30 minutes.
Baking the Cookies:
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Using a large cookie scoop, create 24 portions of cookie dough and place them on the prepared baking sheets, ensuring 2 inches of spacing between each. This should result in 12 cookies per sheet.
Retrieve the frozen cream cheese disks from the freezer.
Center a cream cheese disk atop each cookie dough portion.
Encase each cream cheese disk within the cookie dough by shaping the dough around it. Ensure each disk is fully enclosed by the dough.
Bake the cookies for a duration of 12-14 minutes or until the edges attain a golden brown hue. Allow the cookies to remain on the sheet for an additional 10-12 minutes, then transfer to a cooling rack for complete cooling.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 200 kcal