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) and line baking sheets with parchment paper.
2. Prepare the cheesecake filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
3. In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract and mix well.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. For the strawberry topping, combine chopped strawberries, granulated sugar, and cornstarch in a small saucepan over medium heat. Cook, stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool completely.
7. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small dollop (about 1 teaspoon) of cheesecake filling in the center, followed by a small spoonful of the strawberry topping.
8. Carefully wrap the dough around the fillings and shape into a ball. Place on the prepared baking sheets, spacing them about 2 inches apart.
9. Lightly sprinkle the tops of the cookies with extra sugar.
10. Bake for 12-15 minutes, until the edges are golden and the cookies are set.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 230 kcal | Servings: 24 cookies
Tips:
Chill the strawberry topping before assembling to avoid soggy dough and easier handling.
Use room temperature butter and cream cheese for smoother mixing and better cookie texture.