Description
Delight in these Strawberry Cheesecake Cookies, featuring a buttery soft cookie packed with the intense flavor of freeze-dried strawberries and a luscious cream cheese filling. Perfect for dessert, these cookies combine classic cheesecake elements with the convenience of a handheld treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 cup strawberry jam (optional, for extra filling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes a few minutes with an electric mixer.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated, creating a smooth batter base for the cookies.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix dry into wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
- Fold in strawberries: Carefully fold in the crushed freeze-dried strawberries to evenly spread their flavor throughout the dough without crushing their texture.
- Prepare cream cheese filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, ready to be used as a filling.
- Form cookies: Using a small cookie scoop, scoop about 1 tablespoon of dough and flatten it slightly on your palm. Place a 1/2 teaspoon dollop of cream cheese mixture (and a dab of strawberry jam if you like extra filling) in the center, then place another tablespoon of dough on top. Pinch the edges of the dough together to seal the filling inside and gently shape into a ball.
- Arrange for baking: Place each filled cookie ball onto the prepared baking sheet about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 11 to 13 minutes, or until the edges turn lightly golden and the centers are just set, indicating perfect doneness without drying them out.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they set properly and the filling is stable.
Notes
- Freeze-dried strawberries provide intense fruity flavor without adding moisture, keeping the cookie dough texture ideal.
- If not serving immediately, keep the cookies chilled to preserve the freshness and integrity of the cream cheese filling.
- For an extra touch of sweetness and decoration, drizzle cooled cookies with melted white chocolate.
