Description
Strawberry Cheesecake Cookies Soft are delicious cookies filled with a creamy cheesecake mixture and a hint of strawberry, baked to perfection.
Ingredients
Scale
- Cheesecake Filling
01 – 113 g cream cheese, softened - 02 – 16 g powdered sugar
- 03 – 2.5 ml vanilla extract
- Cookie Dough
04 – 113 g unsalted butter, softened - 05 – 150 g granulated sugar
- 06 – 1 large egg
- 07 – 5 ml vanilla extract
- 08 – 190 g all-purpose flour
- 09 – 2.5 ml baking powder
- 10 – 1.25 ml salt
- 11 – 15 g freeze-dried strawberries, crushed
- 12 – 43 g white chocolate chips (optional)
Instructions
- In a small bowl, blend softened cream cheese with powdered sugar and vanilla extract until completely smooth.
- Portion teaspoon-sized mounds of the cream cheese filling onto parchment-lined tray. Freeze for at least 30 minutes or until solid.
- In a large bowl, mix softened unsalted butter and granulated sugar until pale and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until fully integrated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually incorporate dry mixture into the wet mixture, mixing only until combined. Gently fold in crushed freeze-dried strawberries and white chocolate chips if using.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop about 1.5 tablespoons of dough, shape into a disc, and place a frozen cheesecake filling mound in the center. Cover with additional dough, sealing edges completely. Repeat with remaining ingredients, spacing cookies 5 cm apart.
- Bake for 12-14 minutes until edges turn golden. Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack to cool fully.
Notes
- Freezing the cream cheese filling solidifies it, making shaping and baking significantly easier and preventing leakage during baking.
- For storage, place cookies in an airtight container in the refrigerator for up to 5 days; serve chilled or at room temperature.
- If freeze-dried strawberries are unavailable, swirl in strawberry jam or incorporate well-drained chopped fresh strawberries, taking care to minimize extra moisture.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg