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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 133 reviews

Delight in these Strawberry Cheesecake Cookies featuring a soft, buttery dough infused with freeze-dried strawberry powder and a luscious, creamy full-fat cheesecake filling. Perfectly baked to tender edges with a sweet and tangy center, these cookies make an elegant treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup (226g) unsalted butter, softened
  • 4 ounces (113g) full-fat cream cheese, softened (for cookie dough)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (for cookie dough)
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (15-20g) freeze-dried strawberries, crushed to powder

Cheesecake Filling

  • 8 ounces (226g) full-fat cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract

Optional Garnish

  • Additional powdered sugar, for dusting
  • Fresh strawberry slices or small whole strawberries, for decoration

Instructions

  1. Prepare Cheesecake Filling: Combine 8 ounces softened full-fat cream cheese, ½ cup sifted powdered sugar, and ½ teaspoon pure vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes until completely smooth and creamy. Cover and refrigerate for at least 1-2 hours until firm. For easier handling, scoop the chilled filling into 1-teaspoon sized balls and freeze for 15-20 minutes while preparing the cookie dough.
  2. Prepare Strawberry Powder: If not already done, crush ½ cup freeze-dried strawberries into a fine powder using a food processor or by hand; set aside.
  3. Cream Wet Cookie Dough Ingredients: In a stand mixer or large bowl with a hand mixer, beat 1 cup softened unsalted butter and 4 ounces softened full-fat cream cheese for the dough for 1-2 minutes until smooth. Add ¾ cup granulated sugar and ¼ cup packed light brown sugar; continue beating on medium-high speed for 3-4 minutes until light, fluffy, and pale. Reduce speed to low, then add 1 large room temperature egg and 1 teaspoon pure vanilla extract; beat just until combined.
  4. Combine Dry Cookie Dough Ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Mix Cookie Dough and Add Strawberry: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing only until just combined. Add the crushed freeze-dried strawberry powder; mix on low speed for 15-30 seconds until evenly distributed and dough is light pink. Scrape down sides of bowl.
  6. Chill Cookie Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, up to 2 hours, to ensure proper cookie shape and texture.
  7. Preheat Oven and Prepare Baking Sheets: When ready, preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  8. Assemble and Stuff Cookies: Scoop about 2 tablespoons of chilled cookie dough per cookie. Roll into smooth balls, flatten each into a disc about 2 ½ to 3 inches diameter, and ¼ inch thick. Place 1 teaspoon of well-chilled cheesecake filling (a frozen ball works best) in the center. Carefully bring edges up and over filling, pinching to seal completely. Roll gently between palms to smooth seams.
  9. Bake Cookies: Place cookie balls on prepared sheets, spacing about 2 inches apart. Bake one sheet at a time for 10-12 minutes or until edges are lightly golden and centers appear set but slightly soft. Avoid overbaking.
  10. Cool Cookies: Remove from oven and let cool on baking sheets for 5 minutes. Transfer carefully to wire racks to cool completely.
  11. Garnish and Store: Once fully cooled, optionally dust with powdered sugar and decorate with fresh strawberry slices or whole berries. Store cookies in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in airtight containers for 2-3 months; thaw overnight in the refrigerator before serving.

Notes

  • Chilling the cookie dough before baking is essential to help maintain the cookie shape and develop flavor.
  • Freezing the cheesecake filling balls helps prevent leakage and makes handling easier during assembly.
  • Use full-fat cream cheese for best texture and flavor in both dough and filling.
  • Handle the assembled cookies gently to avoid breaking the dough seal around the filling.
  • Storing cookies in the refrigerator helps keep the cheesecake filling fresh and firm.
  • These cookies can be frozen for extended storage and thawed before serving without compromising texture.
  • Optional garnishing adds a fresh, decorative touch but does not affect flavor significantly.

Keywords: strawberry cheesecake cookies, strawberry cookies, cheesecake filled cookies, freeze dried strawberries, cream cheese cookies, soft strawberry cookies

Find it online: https://cookwithyana.com/strawberry-cheesecake-cookies-recipe-2/