Strawberry Cheesecake Cookies (Printer-friendly)
Soft cookies with creamy cheesecake center and sweet strawberry bits
# What You’ll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add egg and vanilla extract. Beat until fully incorporated.
05 - Gradually mix in dry ingredients, scraping down the bowl as needed. Fold in crushed freeze-dried strawberries.
06 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
07 - Scoop 1 tablespoon cookie dough, flatten in hand, and place 1 teaspoon cheesecake filling in center. Cover with another tablespoon dough, seal edges, and roll into ball.
08 - Bake for 11-13 minutes until edges are lightly golden.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack. Sprinkle with crushed freeze-dried strawberries if desired.
# Expert Tips:
01 -
- These cookies give you that glorious cheesecake moment without heating up your oven for hours
- The strawberry flavor stays bright and concentrated thanks to the freeze-dried magic
- They look impressive but come together with basic cookie-making skills
02 -
- Sealing the dough around the filling takes patience, but any gaps will cause the cheesecake center to leak during baking
- These cookies taste even better the next day as the flavors meld together in the refrigerator
- The edges should look barely golden when you take them out since they continue cooking on the hot baking sheet
03 -
- Crush the freeze-dried strawberries right before using to maintain their bright pink color and prevent them from becoming sticky
- Chill the assembled dough balls for 15 minutes before baking if your kitchen is warm to help them hold their shape better