Ingredients
- Cream Cheese Filling:
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- Strawberry Cookie Dough:
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup salted sweet cream butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 1 large egg, room temperature
- 1 egg white
- 1 cup fresh strawberries, capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Cream Cheese Filling:
- In a small mixing bowl, beat the cream cheese with a handheld mixer on medium-high speed for 30 seconds until smooth.
- Add powdered sugar, reduce speed to medium-low and beat until incorporated. Increase speed to medium-high and beat for another 30 seconds.
- On a baking sheet lined with parchment paper, drop 1½ teaspoon dollops of the filling, spaced 2 inches apart. Freeze while preparing the dough.
- Strawberry Cookie Dough:
- Whisk together the flour, baking powder, and baking soda in a medium bowl.
- In another bowl, beat the butter with a mixer until smooth, then add sugars and beat until fluffy.
- Mix in vanilla and strawberry extracts, then the eggs one at a time.
- Gradually add dry ingredients, mixing just until incorporated.
- Toss strawberries in 1 tablespoon of flour and fold into the dough. Chill for 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Scoop 3 tablespoons of dough per cookie onto sheets, press a divot into each.
- Place a frozen cream cheese dollop into each divot. Encase with dough.
- Bake for 15-16 minutes until golden. Cool on sheets for 10 minutes before transferring to a rack.
Notes
Enjoy these scrumptious Strawberry Cheesecake Cookies as they bring together the best of both worlds—creamy cheesecake and fresh, fruity cookies. Each bite is a testament to the love and care put into baking them, making them not just a dessert, but a memorable part of your culinary adventures.