Description
These strawberry cheesecake cookies are an irresistible combination of two favorite desserts: cheesecake and strawberry cookies. Soft, chewy cookies are stuffed with a creamy cheesecake filling and bursting with sweet strawberry flavor. With the perfect balance of tanginess and sweetness, these cookies are a hit for any occasion. Whether you’re making them for a party, holiday, or just as a special treat, this strawberry cheesecake cookie recipe will leave everyone asking for more.
Ingredients
For the Cookie Dough:
- 2 1/4 cups all-purpose flour – The base of the cookie dough that helps create the perfect chewy texture.
- 1 teaspoon baking soda – Helps the cookies rise and gives them a light texture.
- 1/2 teaspoon salt – Balances the sweetness of the cookies.
- 1/2 cup unsalted butter, softened – Adds richness and tenderness to the cookie dough.
- 1 cup granulated sugar – Sweetens the cookies, providing the perfect sweetness balance.
- 1 large egg – Acts as a binding agent to hold the dough together.
- 2 teaspoons vanilla extract – Enhances the flavor of the dough, giving it a delicious aromatic flavor.
- 1/2 cup sour cream – Adds moisture to the dough, making it soft and rich.
- 1 cup freeze-dried strawberries, ground into powder – Adds concentrated strawberry flavor without excess moisture.
- 1/2 cup mini chocolate chips (optional) – Adds a sweet, crunchy texture for extra indulgence.
For the Cheesecake Filling:
- 8 oz cream cheese, softened – The key ingredient for a creamy, rich cheesecake filling.
- 1/4 cup powdered sugar – Sweetens the cheesecake filling without making it too heavy.
- 1 teaspoon vanilla extract – Adds a touch of sweetness and aroma to the filling.
- 1/2 cup chopped fresh strawberries or strawberry preserves – Fresh strawberries give a natural sweetness, while strawberry preserves enhance the flavor.
Instructions
Step 1: Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together all-purpose flour, baking soda, and salt. This helps ensure that the dry ingredients are evenly distributed.
In a separate large bowl, beat the unsalted butter and granulated sugar together using an electric mixer or hand whisk until light and fluffy, about 2-3 minutes. This step creates a tender base for the cookies.
Add the egg and vanilla extract to the butter mixture and beat until smooth. Then, gradually add the dry ingredients into the wet mixture, mixing until combined.
Fold in the sour cream and freeze-dried strawberry powder to give the dough a soft texture and a vibrant pink hue. Optionally, mix in the mini chocolate chips for added sweetness.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Once the mixture is well combined, gently fold in the chopped strawberries or strawberry preserves. This will create a smooth, creamy filling for the cookies.
Step 4: Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly on the prepared baking sheet. Place about 1 teaspoon of cheesecake filling in the center of each dough circle.
Top each filled dough circle with another tablespoon of dough, pinching the edges to seal the cheesecake filling inside. This creates a sandwich-like structure where the cheesecake filling remains intact.
Step 5: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should still be soft, but set. The cheesecake filling will firm up slightly as the cookies cool.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy once they’ve cooled, and savor the creamy cheesecake filling with every bite!
Notes
- Chill the Dough: If the dough feels too sticky to work with, chill it in the fridge for about 30 minutes. This will make it easier to scoop and shape.
- Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies individually wrapped for up to 3 months.
- Flavor Variation: Try adding mini chocolate chips, graham cracker crumbs, or white chocolate chunks to the cookie dough for a twist on the classic strawberry cheesecake flavor.
- Freezing the Dough: You can freeze the cookie dough in balls and bake them fresh when you’re ready. Simply freeze the dough balls on a baking sheet and then transfer them to a freezer-safe container.
- Prep Time: 20 minutes (excluding chilling time)
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 16g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Strawberry Cheesecake Cookies