Strawberry Cheesecake Cookies Recipe
Indulge your sweet tooth with a delightful twist on a classic dessert with this Strawberry Cheesecake Cookies recipe. Imagine the creamy goodness of cheesecake combined with the irresistible appeal of cookies, all infused with the luscious flavor of ripe strawberries. These cookies are a perfect blend of rich and fruity, making them an excellent treat for any occasion. Let’s dive into how to whip up these delectable cookies that are sure to become a favorite in no time.
Table of Contents
- Ingredients You’ll Need
- Creating the Cookie Dough
- Making the Cheesecake Filling
- Assembling the Strawberry Cheesecake Cookies
- Baking Time
- Why Choose Strawberry Cheesecake Cookies?
- Healthier Options and Substitutions
- Making It Kid-Friendly
- Customizing the Flavors
- Storing and Serving
- Tips for Perfect Cookies
- Cooking for Special Occasions
- Frequently Asked Questions
The Strawberry Cheesecake Cookies bring the best of two beloved desserts together in one delightful bite. With a buttery cookie base, a creamy cheesecake filling, and bursts of juicy strawberries, these cookies are a culinary masterpiece that will leave you craving more.
Ingredients You’ll Need
Gather these ingredients before you embark on your baking adventure:
For the Cookie Dough:
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Fresh strawberries (diced)
For the Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Egg yolk
- Vanilla extract
Creating the Cookie Dough
- Creaming the Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Adding the Wet Ingredients: Beat in the egg and vanilla extract until well combined.
Making the Cheesecake Filling
- Mixing the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract, and mix until the filling is creamy and well incorporated.
Assembling the Strawberry Cheesecake Cookies
- Combining Dough and Filling: Gently fold the diced strawberries into the cookie dough.
- Forming Cookie Balls: Take a scoop of cookie dough and flatten it slightly in your hand. Place a small spoonful of cheesecake filling in the center and wrap the dough around it to form a ball. Repeat for the remaining dough and filling.
- Preheating the Oven: Preheat your oven to the specified temperature.
- Baking the Cookies: Arrange the cookie balls on a baking sheet lined with parchment paper. Make sure to leave some space between them for spreading.
- Baking Time: Bake the cookies for the recommended time, until they’re golden brown around the edges.
Why Choose Strawberry Cheesecake Cookies?
These cookies offer a delightful combination of flavors and textures, bringing the essence of a classic cheesecake into the portable and convenient form of a cookie. They’re a perfect choice for those who love the indulgence of cheesecake but want a more snackable option.
Healthier Options and Substitutions
For a healthier twist, you can experiment with using whole wheat flour or alternative sweeteners. Greek yogurt can be substituted for some of the cream cheese in the filling.
Making It Kid-Friendly
Involve your kids in the kitchen by letting them help assemble the cookies. The process of rolling and filling the dough can be a fun activity for them.
Customizing the Flavors
You can switch up the fruit to customize the cookies according to your preferences. Blueberries, raspberries, or even diced peaches can be excellent alternatives to strawberries.
Storing and Serving
Store the cookies in an airtight container to keep them fresh. They’re a delightful addition to tea time, dessert platters, or as a sweet treat anytime.
Tips for Perfect Cookies
- Ensure your cream cheese and butter are softened to room temperature for a smooth texture.
- Use fresh strawberries for the best flavor and texture.
- Don’t overstuff the cookies with the cheesecake filling to prevent leaking while baking.
Cooking for Special Occasions
These cookies are not only a treat for everyday snacking but also a unique addition to special occasions like parties and celebrations.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries are recommended for the best results, but you can use frozen ones that have been thawed and drained well.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls with the cheesecake filling for later baking. Just extend the baking time slightly when baking from frozen.
How do I prevent the cookies from spreading too much?
Chilling the cookie dough in the refrigerator for about 30 minutes before baking can help prevent excessive spreading.
Can I use flavored cream cheese for the filling?
While plain cream cheese is recommended, you can experiment with flavored cream cheese for a unique twist.
Can I skip the cheesecake filling and make plain strawberry cookies?
Absolutely, you can omit the cheesecake filling and enjoy delicious strawberry-filled cookies.
With the Strawberry Cheesecake Cookies recipe, you get the best of both worlds—sumptuous cheesecake and delightful cookies. These treats are bound to become a cherished favorite, making your baking endeavors all the more satisfying.
- 1 cup butter (regular or vegan), softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¾ cup all-purpose flour
- ½-⅔ cup fresh strawberries, diced small
Cream Cheese Filling
- ¾ cup cream cheese (regular or vegan)* (6 oz)
- ¼ cup powdered sugar
This recipe makes 12 LARGE cookies. See NOTES below for instructions to make smaller cookies** Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
Place 10-12 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix).
Dice the strawberries and gently fold them in. You don't want to mix them in too much or they'll get squished and the color will bleed into the dough.
Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly big - if measured they'd be about 2 tbsp-sized (these are big cookies!). Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough. The dough may start to get sticky and a bit crumbly, and a bit harder to work with because of the strawberries, but just go with it! Wipe your hands clean before moving on to the next cookie. You should have tall balls of dough.
Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
CREAM CHEESE: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.
FLOUR: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.
STRAWBERRIES: These cookies work best with fresh strawberries. If you must use frozen, be aware that frozen strawberries hold water so you'll have to work really quickly when assembling the cookies so that the dough doesn't get too sticky, and color may bleed into the dough.
POWDERED SUGAR: If you are using regular (not vegan) cream cheese, increase the powdered sugar to ⅓ cup. It's firmer than vegan cream cheese so more icing sugar will make the filling softer.
TO MAKE SMALLER COOKIES: This recipe makes 12 big cookies. To make smaller cookies, reduce size of cream cheese filling balls to just under 1 teaspoon (instead of 1 heaping tsp). Make each ball of dough 1 tablespoon (instead of 2 tbsp). The assembled cookie will have around 2 tablespoon of dough total. Bake for 10-13 minutes.
Note: Be sure to cover the top and bottom of the cookie dough balls with enough dough - if you have leftover dough after 12 cookies, then the cookies will be too thin to hold the cream cheese filling inside (causing the filling to come out of the bottom). Add all the remaining dough to the bottom and tops of the assembled cookie dough (rather than trying to stretch it further and make more cookies).
Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.
Note: this recipe was updated on 07/02 with 1 egg yolk added to the recipe ingredient list. The egg yolk helps the dough to not be as sticky, but doesn't change the flavor of the cookies. If you prefer to make the original recipe, simply omit the extra egg yolk from the recipe.
Nutrition InformationYield 1 Serving Size 12
Amount Per ServingCalories 4552Total Fat 257gSaturated Fat 156gTrans Fat 7gUnsaturated Fat 80gCholesterol 1034mgSodium 3897mgCarbohydrates 511gFiber 13gSugar 239gProtein 59g
The information contained herein is subject to change.