Description
Delight in these Strawberry Cheesecake Cookies that combine a soft, sweet strawberry cookie dough with a luscious cream cheese filling infused with strawberry extract. Perfectly baked to golden edges, these cookies offer a heavenly balance of fruity and creamy flavors, making them an irresistible treat for any occasion.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1 large egg
- 1 large egg white
- 1 cup fresh strawberries, capped, cored, and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Cream Cheese Filling Preparation: In a small mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 30 seconds until smooth. Reduce speed to medium-low and mix in the powdered sugar and strawberry extract. Increase speed back to medium-high and beat for another 30 seconds until smooth.
- Freezing the Filling: Line a small baking sheet with parchment paper. Use a small cookie scoop (about 1½ teaspoons) to scoop out 24 dollops of the cream cheese mixture onto the sheet, spacing them 2 inches apart. Gently press each dollop down into a round disk. Place the baking sheet in the freezer while preparing the cookie dough.
- Mixing Dry Ingredients for Dough: In a medium bowl, whisk together the 3 cups all-purpose flour, baking powder, and baking soda. Set aside.
- Creaming Butter and Sugars: In a stand mixer or bowl using a handheld mixer, beat the softened butter on medium-high speed for 1 to 1½ minutes until smooth. Add the granulated sugar and brown sugar, beating for 1 more minute until light and fluffy.
- Adding Flavors and Eggs: Mix in the vanilla extract and strawberry extract until just combined. Add the whole egg and egg white one at a time, mixing well after each addition.
- Incorporating Dry Ingredients: Lower the mixer speed to low and gradually add the flour mixture, 1 cup at a time, mixing until just combined after each addition.
- Preparing Strawberries: Toss the chopped strawberries in 1 tablespoon of flour to prevent sinking. Gently fold the floured strawberries into the cookie dough. Cover the dough tightly and chill in the refrigerator for 30 minutes.
- Preheating and Preparing Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Forming Cookies: Using a large cookie scoop, scoop 24 dollops of cookie dough onto the prepared baking sheets, spacing them 2 inches apart (12 per sheet). Remove the cream cheese disks from the freezer.
- Assembling Cookies: Place one cream cheese disk in the center of each cookie dough scoop. Use a spoon, small spatula, or knife to gently press and shape the cookie dough around the cream cheese, encasing it fully.
- Baking: Bake the cookies for 14 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to rest on the baking sheets for 12 minutes.
- Cooling: Transfer the cookies to a cooling rack and let them cool completely before serving.
Notes
- Softened cream cheese should be at room temperature for easy mixing and smooth filling.
- Coating strawberries in flour helps them stay evenly distributed in the dough, preventing them from sinking during baking.
- Chilling the dough before baking improves texture and prevents spreading.
- If you have a stand mixer, fold in strawberries on the lowest speed setting to make incorporation easier.
- Handle the cookie dough gently when encasing the cream cheese to prevent tearing or breaking.
- Letting cookies rest on the baking sheet after baking ensures they firm up and hold their shape better.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
