Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Delight in these luscious Strawberry Cheesecake Cookies featuring a creamy, tangy strawberry-flavored cream cheese filling wrapped in a soft and tender strawberry-infused cookie dough. Perfect for dessert lovers who enjoy the classic combination of strawberries and cheesecake in cookie form.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and ½ tsp strawberry extract until smooth and creamy. Set aside or refrigerate until ready to use to firm up slightly.
- Mix Dry Ingredients for Dough: In a separate bowl, whisk together 3 cups of all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Cream Butter and Sugars: Using an electric mixer, cream the softened salted sweet cream butter with granulated sugar and light brown sugar until light and fluffy. This process usually takes about 2-3 minutes.
- Add Extracts and Eggs: Mix in the pure vanilla extract, ½ tsp strawberry extract, then beat in 1 large egg and 1 egg white until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently to form a soft dough. Do not overmix to maintain tenderness.
- Fold in Strawberries and Extra Flour: Gently fold in the finely chopped fresh strawberries along with 1 tablespoon of all-purpose flour to help absorb their moisture and prevent sogginess.
- Assemble Cookies: Take a portion of the cookie dough and flatten it slightly in your hand. Place about a teaspoon of the cream cheese filling in the center, then wrap the dough around the filling, sealing the edges carefully to encase the cream cheese completely. Form into a round cookie shape.
- Chill the Cookies: Place assembled cookies on a baking sheet lined with parchment and refrigerate for at least 30 minutes to firm up the dough and prevent spreading during baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 12-15 minutes, or until edges are lightly golden but centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as a delightful treat or store in an airtight container for up to 3 days.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Finely chopping the strawberries and adding extra flour helps prevent the cookie dough from becoming too wet.
- Chilling the cookies before baking is important to maintain shape and prevent excessive spreading on the baking sheet.
- You can substitute salted butter with unsalted and add a pinch of salt if preferred.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Strawberry cookies, cheesecake cookies, cream cheese filling, dessert cookies, strawberry dessert