Strawberry Cheesecake Cookies (Printable Version)
Soft cookies with sweet strawberry flavor and creamy cheesecake center
# 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
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as needed to ensure even incorporation.
06 - Fold in crushed freeze-dried strawberries until distributed throughout the dough.
07 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough and flatten slightly in your palm. Place 1 teaspoon of cheesecake filling in the center. Cover with a second tablespoon of dough, sealing edges to enclose filling. Roll into a ball and place on the baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11 to 13 minutes until edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
11 - Sprinkle with extra crushed freeze-dried strawberries if desired.
# Quick Tips:
01 -
- The tangy cheesecake center surprise makes each bite feel like discovering buried treasure
- Freeze-dried strawberries concentrate all that summer flavor without making the dough soggy
- They look impressive but are surprisingly forgiving, even if your cookie sealing skills need practice
02 -
- Cold cream cheese creates lumps in the filling, so let it soften on the counter for at least an hour
- Overworking the dough makes tough cookies, stop mixing as soon as the flour disappears
- Underbaked centers might look tempting but the cheesecake filling needs that time to set properly
03 -
- Crush freeze-dried strawberries in a sealed bag to contain the powdery mess
- Use a small cookie scoop for consistent portion sizes and even baking