Sensational Strawberry Cheesecake Cookies
Creamy, juicy, and impossibly delightful — these Sensational Strawberry Cheesecake Cookies combine the tang of cheesecake with bursts of fresh strawberry in a tender, buttery cookie.
Servings: 12 cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Stand Mixer
- Wax Paper
Ingredients
Cream Cheese Filling
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon lemon juice
Cookie Dough
- 1/3 cup fresh strawberries, diced
- 1 tablespoon corn starch
- 1 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Make the cream cheese filling by combining 8 oz full-fat cream cheese (softened), 1/2 cup powdered sugar, and 1/4 teaspoon lemon juice in a bowl. Whisk until smooth and thoroughly combined. Use a teaspoon to scoop twelve 1 teaspoon balls onto a baking sheet lined with wax paper. Freeze these cream cheese balls until solid.
- Toss 1/3 cup fresh strawberries (diced) with 1 tablespoon corn starch in a small bowl. Set aside.
- In a large bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set this dry mix aside.
- In a stand mixer or with handheld beaters, cream together 1 cup unsalted butter (room temperature), 1 cup granulated sugar, and 1/2 cup light brown sugar for about 3 minutes until the mixture is light and smooth.
- Gradually add 2 large eggs (room temperature), one at a time, and then add 1 teaspoon pure vanilla extract. Mix until fully incorporated.
- Stir in the flour mixture gradually, mixing until just combined. Fold in the diced strawberries tossed with cornstarch gently.
- Freeze the cookie dough for 30 minutes or refrigerate for 1 hour to make it easier to shape.
- Preheat the oven to 350°F. Form the dough into balls roughly 2 tablespoons each.
- On a lined baking sheet, create an indent in the center of each dough ball. Place one frozen cream cheese ball into the indent, then pull the dough up around it and pinch the edges to seal.
- Bake for 14-16 minutes until the cookies are set and lightly golden at the edges. Allow cookies to cool completely on the baking sheet.
Notes
Store cooled cookies in an airtight container in the refrigerator for up to 4 days. Freeze baked cookies for up to 2 months.