Strawberry Cheesecake Cookies
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration (Optional):
- ½ cup freeze-dried strawberries, roughly crushed
- Fresh strawberry slices
Instructions
- Make the Cheesecake Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop out teaspoon-sized dollops of the cheesecake filling onto a parchment-lined tray. Freeze for 1 hour or until firm.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until smooth.
- Gradually fold in the dry ingredients until just combined. Gently stir in the crushed freeze-dried strawberries.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 2 tablespoons of cookie dough and flatten it slightly in your hand.
- Place one frozen cheesecake dollop in the center, then gently fold the dough around it, sealing the edges. Roll into a smooth ball.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake the Cookies:
- Bake for 11–13 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate and Serve:
- Optional: Sprinkle additional crushed freeze-dried strawberries on top or garnish with fresh strawberry slices.
Helpful Tips:
- Freeze the Filling: Ensure the cheesecake filling is completely frozen to prevent leakage during baking.
- Using Fresh Strawberries: If substituting with fresh strawberries, chop them finely and pat them dry to avoid excess moisture in the dough.