Description
These strawberry cheesecake cookies are irresistibly soft and buttery, bursting with fresh strawberry flavor and a luscious cream cheese filling at the center. Perfect for dessert lovers who enjoy a delightful combination of fruity freshness and creamy richness in each bite.
Ingredients
Cream Cheese Filling
- ¾ cup cream cheese (regular or vegan), softened (6 oz)
- ⅓ cup powdered sugar (reduce to ¼ cup if using vegan cream cheese)
Cookies
- 1 cup butter (regular or vegan), softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2¾ cups all-purpose flour
- ½-⅔ cup fresh strawberries, diced small
Instructions
- Prepare Cream Cheese Filling: In a small bowl, whisk or beat the softened cream cheese and powdered sugar together until smooth and fully combined. This creates a creamy filling that will be frozen for easier handling.
- Freeze Filling: Spoon 10-12 heaping teaspoons of the cream cheese filling onto a parchment-lined baking sheet or plate. Freeze for at least one hour until the filling is almost completely solid to make it easier to sandwich inside the cookie dough.
- Preheat and Prepare Baking Sheets: When filling is nearly frozen, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside. Whisk together the flour, salt, and baking soda in a separate bowl and set aside.
- Mix Cookie Dough Base: Using a handheld or stand mixer, beat the softened butter with white and brown sugars until light and fluffy, about 1-2 minutes. Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
- Add Dry Ingredients: Gradually mix the flour mixture into the wet ingredients until just combined, being careful not to overmix to keep the dough tender.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the dough to avoid breaking them up and causing color bleed.
- Form Dough Balls: Scoop 12 heaping tablespoons (about 2 tbsp-sized) of cookie dough onto each parchment-lined baking sheet. Press a teaspoon indentation gently into half of the dough balls to make space for the cream cheese filling.
- Assemble Cookies: Remove the frozen cream cheese balls from the freezer. Place one cream cheese ball into each indented dough ball. Top each with another dough ball and seal the edges carefully so the filling is enclosed without squishing it.
- Chill Dough Balls: Refrigerate the assembled cookie dough balls while preparing the second baking sheet to keep the filling firm and dough chilled.
- Bake: Bake the cookies one sheet at a time in the preheated oven for 13-17 minutes until the edges turn slightly golden and the tops are set.
- Cool: Allow cookies to cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool fully before serving.
Notes
- Use a kitchen scale to weigh your flour for best accuracy; a scoop and level method is recommended if weighing is not possible.
- Fresh strawberries work best; frozen strawberries release extra moisture and can make the dough sticky and color bleed.
- If using vegan cream cheese, reduce powdered sugar to ¼ cup to achieve a firmer filling.
- The dough should be slightly crumbly but not dry; avoid over-measuring flour.
- For smaller cookies: reduce cream cheese balls to just under 1 teaspoon and dough balls to about 1 tablespoon each; bake for 10-13 minutes.
- Seal cookie dough thoroughly around filling to prevent leakage during baking.
- Store cookies in an airtight container in the fridge for 3-4 days or freeze in a ziploc bag for longer storage; thaw in the refrigerator before eating.
- An added egg yolk helps reduce stickiness of the dough without affecting flavor.
