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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.1 from 27 reviews

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake filling with the sweetness of fresh strawberries folded into soft cookies, creating a delightful treat perfect for any occasion.

Ingredients

Scale

Cheesecake Filling

  • 6 ounces (170g) Cream Cheese, Softened
  • 3 (23g) tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Cookies

  • 2 cups (260g) all purpose flour
  • 2 teaspoons (5g) cornstarch ((see notes))
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg (room temperature)
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (96g) granulated sugar
  • 1/4 cup (48g) brown sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 2.5 ounces (71g) fresh strawberries, finely diced, patted dry

Instructions

  1. Cheesecake Filling
    In a small mixing bowl, mix together the cream cheese, powdered sugar and vanilla extract to combine.
  2. Freeze Filling
    Line a small baking sheet with parchment paper and spoon 1 tablespoon scoops of the cheesecake filling onto baking sheet. Cover baking sheet with plastic wrap and place in the freezer for 1 1/2 to 2 hours. Scoops of cheesecake filling needs to be completely frozen (solid) before inserting in cookies.
  3. Preheat Oven and Prepare Baking Sheet
    Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.
  4. Mix Dry Ingredients
    In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt to combine. Set aside.
  5. Cream Butter and Sugars
    In a large mixing bowl, add the butter, granulated and brown sugars. With a hand mixer, mix ingredients together at medium speed until butter mixture appears thick and fluffy, 2-3 minutes.
  6. Combine Wet Ingredients
    Beat in the egg, heavy cream and vanilla extract into butter mixture to combine. Reduce mixer speed to low and mix in the flour mixture just until a soft cookie dough forms. Take care to not over mix the dough.
  7. Add Strawberries and Portion Dough
    With a spatula, gently fold in the diced strawberries. Use a 1 ounce cookie scoop to divide the dough into 24 equal balls.
  8. Assemble Filled Cookies
    Retrieve cream cheese pieces from the freezer. Working with one portion of dough at a time, flatten into a disk. Place one of the cream cheese pieces in the center and press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with remaining scoops of dough and cream cheese pieces for a total of 12 filled cookies.
  9. Bake and Cool Cookies
    Evenly spaced out cookie balls on prepared baking sheet. Bake cookies for 14-16 minutes or until the edge of cookies are crisp and the centers does not look underbaked. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool to room temperature. Enjoy!

Notes

  • Cornstarch helps to improve the texture of the cookies (see notes).
  • Cream cheese filling must be completely frozen solid before inserting into cookie dough.
  • Do not overmix the dough to prevent tough cookies.

Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Baked Cookies, Dessert Cookies, Summer Cookies

Find it online: http://foodarohub.com/strawberry-cheesecake-cookies-recipe/