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These Strawberry Cheesecake Cookies combine a soft buttery cookie dough with tangy cheesecake centers and flecks of vibrant strawberry throughout. The rich yet delicate texture makes each bite a mini dessert experience. This recipe is ideal for sharing at parties or keeping on hand for sweet cravings.
I remember making these after a day at the strawberry farm and loving how the real berry flavor came through. Friends still ask for these on birthdays.
Ingredients
- Cream cheese: brings tangy richness to the filling look for blocks sold in the dairy section
- Powdered sugar: adds silkiness to the filling choose a brand with no added starch if you can
- Vanilla extract: deepens the creamy notes opt for pure extract over imitation
- Unsalted butter: creates the tender cookie base always start with butter at room temp
- Granulated sugar: adds balanced sweetness use fine granulated for better mixing
- Large egg: binds the dough and gives structure use the freshest you have
- All-purpose flour: forms the cookie body sift it first for extra lightness if desired
- Baking powder: gives lift make sure yours is fresh for best results
- Salt: enhances all flavors just a pinch sharpens the sweet and tangy elements
- Freeze-dried strawberries: provide concentrated berry bursts crush them with your fingers for even dispersal
- White chocolate chips (optional): add creamy pockets and pair well with strawberry and tangy cream cheese
Step-by-Step Instructions
- Prepare the cheesecake filling:
- Beat cream cheese powdered sugar and vanilla together in a small bowl until completely smooth. Be sure to scrape the sides a few times for a creamy consistency. Scoop teaspoon-sized portions onto parchment lined baking sheet and freeze until firm at least thirty minutes.
- Make the cookie dough:
- Cream softened butter and sugar by hand or with a mixer until fluffy and pale about two to three minutes which aerates the dough. Add in the egg and vanilla and stir until fully incorporated so no streaks remain.
- Combine dry and wet ingredients:
- Whisk flour baking powder and salt together to evenly distribute leavening. Gradually add this mixture to the wet ingredients mixing until just combined to avoid tough cookies.
- Add strawberries and chocolate chips:
- Gently fold in crushed freeze-dried strawberries and white chocolate chips using a spatula for even distribution without overmixing.
- Shape and fill cookies:
- With a cookie scoop or spoon measure about one and a half tablespoons of dough flattening it into a disc. Place a frozen cheesecake ball in the center and wrap with additional dough making sure to seal edges completely so the filling stays inside while baking.
- Bake the cookies:
- Place cookies spaced well apart on a parchment lined baking sheet. Bake in a preheated three hundred fifty degree oven for twelve to fourteen minutes until edges are golden but centers still look soft. Cool briefly on the baking sheet then transfer to a rack.
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The freeze-dried strawberries are my favorite part since they never make the dough soggy and their pink flecks always wow my family. The first time I baked these my daughter called them surprise cookies because of the creamy centers.
Storage Tips
Store cookies in an airtight container in the fridge where they keep their texture and flavor up to five days. They taste great cold but can be left at room temp for about thirty minutes before serving if you want them a little softer.
Ingredient Substitutes
If you do not have freeze-dried strawberries you can swirl in a little strawberry jam for fruitiness or gently fold chopped fresh strawberries into the dough. Make sure any fresh fruit is well dried so your cookies do not turn out soggy. If you skip the white chocolate chips the cookies are still delicious and classic.
Serving Suggestions
Set these out on a pretty platter at parties for an impressive treat. For a brunch touch drizzle with melted white chocolate and sprinkle with extra crushed strawberries. These are also perfect for gifting wrap a few in parchment and tie with string for a cheerful homemade present.
Cookies in American Tradition
Cheesecake and cookies are both classics in American baking and combining them makes this recipe extra special for summer picnics or family holidays. The technique of stuffing a cookie with a creamy center gives a nod to trendy bakery treats but remains approachable for home bakers.
Frequently Asked Questions About Recipes
- → How do I prevent the filling from oozing during baking?
Freeze the cheesecake filling before assembly. This keeps it firm and prevents leaking as the cookies bake.
- → Can I use fresh strawberries instead of freeze-dried?
Yes, pat fresh strawberry pieces dry to avoid extra moisture. You can also swirl in strawberry jam for flavor.
- → What texture should the cookies have after baking?
The edges should be just golden, with soft centers that set as the cookies cool on the tray.
- → Is it necessary to chill the dough?
Chilling isn’t required, but freezing the cheesecake filling is crucial for easy assembly and perfect centers.
- → How should these cookies be stored?
Keep the cookies in an airtight container in the fridge for up to 5 days. Serve chilled or at room temperature.
- → Can I add mix-ins like chocolate chips?
Yes, white chocolate chips add a sweet touch and pair well with the strawberry flavor.