Description
These soft and chewy Strawberry Cheesecake Cookies combine the rich, creamy flavor of cheesecake with the sweet and slightly tangy taste of strawberries. Made with a luscious cream cheese filling, these cookies are the perfect treat for any dessert lover.
Ingredients
Scale
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup freeze-dried strawberries, crushed
- ½ cup white chocolate chips (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
-
Prepare the Filling:
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes.
-
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), mixing until well combined.
- Gradually add the dry ingredients, mixing just until incorporated.
- Fold in crushed freeze-dried strawberries and white chocolate chips.
-
Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1 ½ tablespoons of dough and flatten it in your palm.
- Place a frozen cheesecake filling portion in the center, then wrap the dough around it, sealing the edges.
- Place cookies on the prepared baking sheet, spacing them 2 inches apart.
-
Bake the Cookies:
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger strawberry flavor, you can add ½ teaspoon of strawberry extract.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- You can also use fresh strawberries, but they may add extra moisture to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American