Description
These Strawberry Cheesecake Cookies combine the deliciousness of creamy cheesecake and the soft chewiness of a cookie, making them a sweet treat perfect for any occasion.
Ingredients
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp strawberry extract
- 3 cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ tsp pure vanilla extract
- ½ tsp strawberry extract
- 1 large egg + 1 egg white (room temperature)
- 1 cup fresh strawberries, capped, cored, and finely chopped
- 1 tbsp all-purpose flour
Instructions
- In a small mixing bowl, beat the softened cream cheese on medium-high speed for 30 seconds until smooth.
- Reduce the mixer speed to medium-low and add the powdered sugar and strawberry extract.
- Increase the speed to medium-high and beat for an additional 30 seconds until smooth.
- Line a small baking sheet with parchment paper. Using a small cookie scoop (approx. 1½ teaspoons), scoop out 24 dollops of the cream cheese mixture onto the baking sheet. Space them 2 inches apart and gently press down to form round disks.
- Freeze the cream cheese disks while preparing the cookie dough.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a stand mixer or with a handheld mixer, beat the softened butter for 1-1½ minutes until smooth.
- Add the granulated sugar and brown sugar, mixing for 1 minute until light and fluffy.
- Mix in the vanilla extract and strawberry extract.
- Add the eggs, one at a time, mixing well after each addition.
- Lower the mixer speed to low and add the flour mixture, one cup at a time, mixing until just combined.
- Toss the chopped strawberries in 1 tablespoon of flour and fold them into the dough. Cover the dough and chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Using a large cookie scoop, make 24 dollops of cookie dough and place them 2 inches apart on the prepared baking sheets.
- Remove the cream cheese disks from the freezer and place one in the center of each cookie dough ball.
- Gently press down to encase the cream cheese within the cookie dough. Repeat with the remaining dough and cream cheese disks.
- Bake for 12-14 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to rest on the baking sheets for 10-12 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chill the dough for the best texture and easier handling.
- Use fresh strawberries for the best flavor.
- If the dough is too soft, refrigerate it longer before scooping.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
