Description
Delicious Strawberry Cheesecake Cookies featuring a creamy strawberry-flavored cream cheese filling encased in soft, buttery strawberry cookie dough. These delightful treats combine fresh strawberries and a hint of strawberry extract for a perfect balance of fruity and creamy flavors.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 tsp strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp 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 tsp pure vanilla extract
- 1/2 tsp strawberry extract
- 1 large egg + 1 egg white room temperature
- 1 cup fresh strawberries capped, cored and finely chopped
- 1 tbsp all-purpose flour
Instructions
- Prepare Cream Cheese Filling: Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth. Reduce speed to medium-low and beat in the powdered sugar and strawberry extract. Increase mixer speed to medium-high and beat for an additional 30 seconds until smooth. Line a small baking sheet with parchment paper. Using a small cookie scoop (approximately 1½ teaspoons), scoop out 24 dollops of cream cheese mixture onto the prepared baking sheet, spacing them 2 inches apart. Gently press down the dollops 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 3 cups flour, baking powder, and baking soda; set aside.
- Beat 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 sugar and brown sugar and continue mixing for 1 minute until light and fluffy.
- Add Extracts and Eggs: Mix in vanilla extract and strawberry extract until combined. Add the whole egg and egg white one at a time, beating well after each addition.
- Add Dry Ingredients: Lower mixer speed to low and add the flour mixture gradually, 1 cup at a time, mixing just until incorporated.
- Prepare Strawberries: Toss the chopped fresh strawberries in 1 tablespoon of flour to prevent sinking. Fold the strawberries gently into the cookie dough. Cover tightly and refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Scoop Cookie Dough: Using a large cookie scoop, form 24 dollops of cookie dough and place them 2 inches apart, 12 per baking sheet.
- Assemble Cookies: Remove cream cheese disks from freezer. Place one cream cheese disk in the center of each cookie dough ball. Gently press and shape the dough around the cream cheese to fully encase it. Repeat with all cookies.
- Bake Cookies: Bake for 14 minutes or until the edges are golden brown.
- Cool Cookies: Let the cookies rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chilling the dough helps maintain its shape during baking.
- Coating strawberries in flour prevents them from sinking to the bottom of the dough.
- You can use a stand mixer’s lowest speed to gently mix strawberries into dough for easier folding.
- Use a spoon, small spatula, or knife to help move cookie dough over cream cheese disks without tearing.
- Ensure all ingredients are at room temperature for best mixing results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
