Strawberry Cheesecake Cookies (Print Version)
Soft vanilla cookies stuffed with sweet strawberry cream cheese filling for a rich, fruity dessert experience.
# What You Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl until evenly combined.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as needed to ensure even mixing.
06 - Gently fold crushed freeze-dried strawberries into the dough until distributed throughout.
07 - Combine cream cheese, sugar, and vanilla extract in a small bowl. Mix until completely smooth.
08 - Scoop 1 tablespoon of cookie dough and flatten slightly. Place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough, seal edges to enclose filling, and roll into a ball. Place on baking sheet and repeat with remaining dough and filling.
09 - Bake for 11-13 minutes until edges are lightly golden.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with additional crushed freeze-dried strawberries if desired.
# Handy Tips:
01 -
- They deliver all the creamy indulgence of cheesecake with the convenience of a handheld cookie
- The freeze-dried strawberries pack serious flavor without making the dough soggy like fresh fruit would
02 -
- Sealing the dough around the filling is crucial, otherwise the cheesecake center will leak out during baking
- These cookies puff up significantly in the oven so give them plenty of space on the baking sheet
03 -
- Crush the freeze-dried strawberries while they're still in the sealed package to contain the mess
- Chill the assembled dough balls for 15 minutes before baking if your kitchen is warm, this helps them hold their shape