Strawberry Cheesecake Cookies

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These Strawberry Cheesecake Cookies combine the best of two worlds: the soft, chewy texture of a cookie and the rich, creamy taste of cheesecake, all with a burst of strawberry flavor! They’re a perfect treat for anyone who loves the sweet and tangy combination of strawberries and cheesecake. Whether you’re making these for a gathering or as an indulgent snack, these cookies will surely impress. Let’s dive into how to make these delicious and beautiful cookies!

Ingredients

For the Cookie Dough:

  1. All-Purpose Flour (2 1/4 cups)
  2. Baking Soda (1 teaspoon)
  3. Salt (1/2 teaspoon)
  4. Unsalted Butter (1 cup, softened)
  5. Granulated Sugar (3/4 cup)
  6. Brown Sugar (1/2 cup, packed)
  7. Eggs (1 large)
  8. Vanilla Extract (1 teaspoon)
  9. Strawberry Extract (1/2 teaspoon, optional)
  10. Freeze-Dried Strawberries (1 cup, crushed)

For the Cheesecake Filling:

  1. Cream Cheese (8 oz, softened)
  2. Powdered Sugar (1/3 cup)
  3. Vanilla Extract (1 teaspoon)

Optional Garnishes:

  • Fresh Strawberries (sliced, for decoration)
  • Powdered Sugar (for dusting)

Instructions

Step 1: Prepare the Cheesecake Filling

  1. Mix the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
  2. Scoop the Filling: Scoop out small spoonfuls (about 1 teaspoon each) of the cheesecake filling onto a lined baking sheet. You should have 12-16 scoops. Freeze the filling for at least 30 minutes or until firm.

Step 2: Make the Cookie Dough

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Extracts: Beat in the egg, vanilla extract, and strawberry extract (if using). Mix until fully incorporated.
  5. Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries.

Step 3: Assemble the Cookies

  1. Scoop the Dough: Scoop out about 1 1/2 tablespoons of cookie dough for each cookie and flatten slightly in your hands.
  2. Add Cheesecake Filling: Place a frozen cheesecake filling ball in the center of each flattened dough round.
  3. Seal the Cookies: Take another small piece of dough and place it over the cheesecake filling, then gently press the edges together to seal. Roll the dough ball in your hands to ensure the cheesecake filling is fully enclosed.
  4. Arrange on Baking Sheet: Place the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Bake the Cookies

  1. Bake: Bake the cookies for 12-14 minutes, or until the edges are lightly golden and the centers are still slightly soft. Avoid overbaking to keep the cookies soft and chewy.
  2. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Serve

  1. Garnish (Optional): If desired, dust the cookies with powdered sugar or top them with sliced fresh strawberries for a decorative touch.
  2. Serve and Enjoy: Enjoy these strawberry cheesecake cookies slightly warm or at room temperature for the best taste and texture.

Duration Time

  • Preparation Time: 25 minutes
  • Freezing Time: 30 minutes
  • Baking Time: 12-14 minutes
  • Total Time: 1 hour 10 minutes

Nutritional Information (per cookie, based on 12 cookies)

  • Calories: 290
  • Total Fat: 15g
    • Saturated Fat: 9g
  • Cholesterol: 50mg
  • Sodium: 160mg
  • Total Carbohydrates: 36g
    • Sugars: 22g
    • Dietary Fiber: 1g
  • Protein: 4g

FAQs

1. Can I use fresh strawberries instead of freeze-dried?
Using fresh strawberries can add too much moisture to the cookie dough, so it’s best to stick with freeze-dried strawberries for the best texture. Fresh strawberries work great as a garnish instead!

2. How do I store leftover cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm them slightly before serving.

3. Can I freeze the cookie dough?
Yes! You can freeze the unbaked cookie dough balls for up to 3 months. Bake them from frozen, adding a couple of extra minutes to the baking time.

4. Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling and freeze it up to 2 days in advance. This helps save time on the day you bake the cookies.

5. Can I add other flavors to the cookie dough?
Feel free to experiment with different extracts, such as lemon or almond, for a twist on the flavor. You can also mix in white chocolate chips for added sweetness.

6. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure all other ingredients are gluten-free.

7. How can I make the cookies even softer?
For a softer texture, slightly underbake the cookies by reducing the baking time by 1-2 minutes. Let them cool on the baking sheet for a few minutes to set.

8. Can I skip the cheesecake filling?
You can make these as regular strawberry cookies by simply leaving out the cheesecake filling, but the creamy center is what really sets these cookies apart!

Conclusion

These Strawberry Cheesecake Cookies are a delightful combination of fruity strawberry flavor and creamy cheesecake filling, making them a standout dessert for any occasion. The vibrant color and unique flavor make them not only delicious but visually appealing as well. Enjoy them with a cup of tea or coffee, or serve them at your next party for an unforgettable treat!

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