These Strawberry Cheesecake Cookies are a delightful twist on traditional cookies. Featuring a soft, buttery dough infused with fresh strawberries and a luscious cheesecake center, they’re the perfect balance of fruity sweetness and creamy indulgence. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to impress!
Why You’ll Love This Recipe
- A unique combination of cookies and cheesecake in one bite.
- Made with fresh strawberries for a burst of natural flavor.
- Perfectly soft and tender with a creamy filling.
- Ideal for summer gatherings, parties, or afternoon snacks.
Ingredients
For the Cream Cheese Filling
- 6 ounces cream cheese, softened to room temperature
- ⅓ cup powdered sugar
- ½ teaspoon strawberry extract
For the Strawberry Cookie Dough
- 3 cups all-purpose flour, measured with the spoon and level method
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened to room temperature
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1½ teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 1 large egg, plus 1 egg white, at room temperature
- 1 cup fresh strawberries, de-stemmed, cored, and finely chopped
- 1 tablespoon all-purpose flour
Step-by-Step Instructions
Prepare the Cream Cheese Filling
- In a small mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for about 30 seconds until smooth.
- Reduce the speed to medium-low, add powdered sugar and strawberry extract, and mix until incorporated.
- Increase the speed to medium-high and beat for another 30 seconds until smooth and creamy.
- Line a small baking sheet with parchment paper.
- Using 1½ teaspoons per portion, drop 24 scoops of the mixture onto the baking sheet. Flatten slightly into disks and freeze while you prepare the dough.
Prepare the Strawberry Cookie Dough
- In a medium mixing bowl, combine flour, baking powder, and baking soda. Set aside.
- In a stand mixer or another mixing bowl, beat the softened butter on medium-high speed for 1-1½ minutes until smooth.
- Add granulated sugar and brown sugar. Beat for about 1 minute until light and fluffy.
- Mix in vanilla and strawberry extracts until fully incorporated.
- Add the egg and egg white one at a time, mixing thoroughly after each addition.
- Reduce the mixer speed to low and gradually mix in the flour mixture, one cup at a time, until just combined.
- Toss the chopped strawberries with 1 tablespoon of flour to prevent sinking. Gently fold the strawberries into the cookie dough.
- Cover the dough and refrigerate for 30 minutes.
Assemble and Bake the Cookies
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Using a large cookie scoop, create 24 portions of cookie dough. Place them on the baking sheets, spaced 2 inches apart.
- Retrieve the frozen cream cheese disks and place one disk on top of each cookie dough portion.
- Gently shape the dough around the cream cheese disk, fully enclosing it.
- Bake the cookies for 12-14 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Serving and Storage Tips
- Serve these cookies at room temperature for the best texture and flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cookies for up to 2 months. Thaw in the fridge before serving.
Variations
- Chocolate Drizzle: Add a drizzle of white or dark chocolate on top for extra flair.
- Berry Swap: Use raspberries or blueberries instead of strawberries for a different flavor profile.
- Lemon Twist: Add 1 teaspoon of lemon zest to the cream cheese filling for a bright, tangy note.
Helpful Notes
- Be sure to chill the dough before shaping to prevent the cookies from spreading too much during baking.
- Use fresh, ripe strawberries for the best flavor and texture.
- Don’t skip tossing the strawberries in flour—this step helps keep them evenly distributed in the dough.
Frequently Asked Questions
1. Can I use frozen strawberries?
Fresh strawberries are recommended, but if you use frozen, thaw them completely and pat them dry to remove excess moisture.
2. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours. Let it soften slightly at room temperature before shaping.
3. How do I prevent the filling from leaking out?
Ensure the cream cheese disks are fully enclosed in the dough and seal any gaps by pinching the dough together.
4. Can I use a different extract?
Yes! Almond or vanilla extract can be substituted for the strawberry extract.
5. Why do I need to coat the strawberries in flour?
This step prevents the strawberries from sinking in the dough or releasing too much moisture during baking.
These Strawberry Cheesecake Cookies are a delightful combination of flavors and textures, with a creamy surprise in every bite. Perfect for any celebration or as a special treat, they’re sure to become a new favorite!