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Strawberry Cheesecake Cookies

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Lina Murphy

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These strawberry cheesecake cookies are a delightful blend of rich, creamy filling and fruity, tender cookie dough. Fresh strawberries and a cream cheese center make these cookies a perfect treat for any occasion. With their soft texture and luscious flavor, these cookies are sure to become a favorite!

Ingredients

For the Cream Cheese Filling:

  • 6 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • ½ tsp strawberry extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup (2 sticks) salted sweet cream butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • ½ 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 (for tossing strawberries)

Directions

Step 1: Prepare the Cream Cheese Filling

  1. In a mixing bowl, beat the cream cheese on medium-high speed for 30 seconds until smooth.
  2. Reduce speed to medium-low and add powdered sugar and strawberry extract. Continue beating until smooth.
  3. Scoop out 1 ½ teaspoon-sized portions of the filling onto a parchment-lined baking sheet. Flatten the dollops into disks and freeze while you prepare the cookie dough.
  1. In a separate bowl, whisk together flour, baking powder, and baking soda. Set aside.
  2. Beat the softened butter with granulated and brown sugars until light and fluffy.
  3. Add vanilla and strawberry extracts, and mix until combined.
  4. Add the egg and egg white one at a time, mixing well after each addition.
  5. Gradually add the flour mixture to the wet ingredients on low speed, until just combined.
  6. Toss the chopped strawberries in 1 tablespoon of flour, and gently fold them into the dough.
  7. Cover the dough and refrigerate for 30 minutes to chill.

Step 3: Assemble the Cookies

  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. Using a large cookie scoop, divide the dough into 24 balls and place them 2 inches apart on the prepared baking sheets.
  3. Remove the frozen cream cheese disks from the freezer and press one into the center of each dough ball. Shape the dough around the filling to enclose it completely.
  4. Bake the cookies for 12-14 minutes, or until the edges are golden brown.
  5. Let the cookies cool on the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.

Servings and Timing

  • Servings: 24 cookies
  • Preparation time: 20 minutes
  • Chilling time: 30 minutes
  • Baking time: 12-14 minutes
  • Total time: 1 hour 10 minutes

Variations

  • Lemon Cheesecake Cookies: Swap the strawberry extract for lemon extract and use lemon zest for a zesty twist.
  • Chocolate Strawberry Cookies: Add ½ cup of mini chocolate chips to the dough for a chocolate-strawberry combination.
  • Berry Mix: Replace the strawberries with a mix of raspberries, blueberries, or blackberries for a mixed berry version.

Storage and Reheating

  • To Store: Keep the cookies in an airtight container in the refrigerator for up to 4 days.
  • To Freeze: Place baked cookies in an airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

10 Frequently Asked Questions (FAQs)

  1. Can I use frozen strawberries?
    It’s best to use fresh strawberries, as frozen ones can add too much moisture and make the dough sticky.
  2. Can I make the dough ahead of time?
    Yes, you can refrigerate the dough for up to 24 hours before baking.
  3. Can I substitute the cream cheese filling with something else?
    You can substitute the cream cheese filling with a store-bought strawberry jam or Nutella for a different flavor.
  4. Can I make the cookies gluten-free?
    Yes, by using a gluten-free all-purpose flour blend, you can make these cookies gluten-free.
  5. How do I keep the cookies from spreading too much?
    Make sure your butter and cream cheese are at room temperature but not too soft. Chilling the dough helps prevent spreading.
  6. Can I skip chilling the dough?
    Chilling the dough helps the cookies retain their shape during baking, so it’s recommended not to skip this step.
  7. How do I prevent the cream cheese filling from leaking?
    Ensure the cookie dough is properly wrapped around the cream cheese filling to avoid leaks during baking.
  8. Can I use other extracts?
    Absolutely! Try using almond or coconut extract for a different flavor profile.
  9. How do I make the cookies more colorful?
    You can add a few drops of food coloring to the dough or filling to enhance the strawberry theme.
  10. Can I double the recipe?
    Yes, you can easily double or halve the recipe depending on your needs.

Conclusion

Strawberry cheesecake cookies are a delicious and indulgent treat that combines the freshness of strawberries with the richness of cream cheese. Perfect for any occasion, these cookies offer a balance of sweetness and tanginess that will impress your friends and family. With easy-to-follow steps and simple ingredients, this recipe is a must-try for any cookie lover!

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