Description
These Strawberry Cheesecake Cookies feature a luscious cream cheese filling infused with strawberry extract, sandwiched between soft, strawberry-flavored cookies bursting with fresh chopped strawberries. Perfectly balanced with a tender crumb and a creamy center, these cookies are a delightful treat for any strawberry lover.
Ingredients
Scale
Cream Cheese Filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ tsp pure vanilla extract
- ½ tsp strawberry extract
- 1 large egg + 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored, and finely chopped
- 1 tbsp all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and strawberry extract until smooth and creamy. Set aside in the refrigerator to chill while preparing the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour, baking powder, and baking soda to ensure even distribution of the leavening agents.
- Cream Butter and Sugars: Using a mixer, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Flavors and Eggs: Mix in the vanilla extract and strawberry extract, then add the whole egg and egg white. Beat until fully incorporated and the mixture is smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the butter mixture, mixing slowly to avoid flour flying, and blend until just combined.
- Fold in Strawberries: In a small bowl, toss the finely chopped fresh strawberries with 1 tablespoon of flour to prevent them from releasing too much juice into the dough. Fold the coated strawberries gently into the cookie dough.
- Shape Cookies and Add Filling: Scoop a tablespoon of dough and flatten it in your hand. Place a small dollop (about 1 teaspoon) of the cream cheese filling in the center. Cover with another tablespoon of dough and seal the edges to form a cookie ball, ensuring the filling is enclosed.
- Chill the Cookies: Place the filled cookie dough balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help maintain shape during baking.
- Bake: Preheat oven to 350°F (175°C). Bake the chilled cookies for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Be sure to chill the cream cheese filling and cookie dough before baking to prevent spreading and achieve a thicker, chewier texture.
- Coating the fresh strawberries in flour prevents excess moisture from soaking into the cookie dough, keeping cookies from becoming soggy.
- Use room temperature butter and eggs for better mixing and consistent dough texture.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: strawberry cheesecake cookies, cream cheese filling, strawberry cookies, soft cookies, dessert recipes