Description
Delightful strawberry cheesecake cookies combine creamy cheesecake elements with classic cookie texture. Sweet strawberry pieces and cream cheese frosting elevate these treats, making them perfect for dessert lovers seeking something special.
Ingredients
Scale
- 1 cup (226 g) salted sweet cream butter, softened
- 6 oz (170 g) cream cheese, softened
- 1 large egg, room temperature
- 1 cup fresh strawberries, capped, cored, and finely chopped
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (73 g) light brown sugar, packed
- ⅓ cup (40 g) powdered sugar
- 1 tbsp (8 g) all-purpose flour
- 1 ½ tsps pure vanilla extract
- ½ tsp strawberry extract
- 1 egg white
Instructions
- Filling Preparation: Whip cream cheese until silky smooth, gradually blending in powdered sugar to create a luscious, velvety mixture. Portion into small dollops on a parchment-lined tray and freeze until completely solid.
- Dry Ingredients Blend: Whisk flour, baking powder, and baking soda together in a mixing bowl, ensuring a uniform, well-integrated dry mixture.
- Butter and Sugar Fusion: Cream butter with granulated and brown sugars until light and airy, creating a fluffy foundational base for the cookie dough.
- Wet Ingredient Integration: Incorporate vanilla and strawberry extracts, egg, and egg white into the butter mixture, blending thoroughly until a harmonious consistency develops.
- Dough Formation: Gently fold dry ingredients into the wet mixture, creating a cohesive dough. Lightly dust chopped strawberries with flour to prevent sinking, then carefully fold into the dough. Refrigerate for 30 minutes to enhance flavor and texture.
- Oven Preparation and Shaping: Preheat oven to 375°F (190°C). Shape chilled dough into spheres, creating a small center indentation. Carefully nestle frozen cream cheese dollops into each cookie’s center, completely encasing the filling to prevent leakage.
- Baking and Cooling: Arrange filled cookie balls on parchment-lined baking sheets, allowing space between each. Bake for 15-16 minutes until golden and set. Let cookies rest briefly on the baking sheet before transferring to a wire rack for complete cooling.
Notes
- Whip with Precision: Softened cream cheese guarantees a silky, lump-free filling that blends smoothly with powdered sugar.
- Freeze for Success: Pre-freezing cream cheese dollops helps maintain the filling’s integrity during baking, preventing messy leaks.
- Flour Power for Berries: Coating chopped strawberries in flour prevents them from sinking and distributes evenly throughout the cookie dough.
- Chill for Flavor Development: Refrigerating the dough for 30 minutes allows ingredients to meld, intensifying taste and improving cookie texture.
- Prep Time: 45 minutes
- Cook Time: 15-16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg