Strawberry Cheesecake Cookies
Ingredients:
For the Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Strawberry Topping
- 1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed and drained)
- 2 tbsp granulated sugar
- 1 tsp cornstarch (optional, to thicken)
For Garnish
- Extra sugar for sprinkling
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a small bowl, combine cream cheese, powdered sugar, and 1 tsp vanilla extract. Mix until smooth and set aside.
3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in 2 tsp vanilla extract.
5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. In a small saucepan, combine the chopped strawberries, 2 tbsp granulated sugar, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.
8. Roll dough into 1-inch balls and place on prepared baking sheets.
9. Flatten each ball slightly, then create a small well in the center with your thumb or a spoon.
10. Spoon about a teaspoon of the cheesecake filling into each well, followed by a teaspoon of the strawberry topping.
11. Sprinkle lightly with extra sugar.
12. Bake for 12-15 minutes, or until the edges are lightly golden.
13. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 220 kcal | Servings: 24 cookies
Tips:
Use room temperature cream cheese and butter for a smoother dough and filling.
Chill the strawberry topping if it feels too runny before adding to the cookies for better consistency.