Description
Strawberry Cheesecake Cookies offer a delightful fusion of soft, buttery cookies filled with creamy cheesecake and topped with a luscious strawberry swirl. These cookies capture the indulgence of cheesecake and the freshness of strawberries in every bite, perfect for dessert trays, special occasions, or a delicious everyday treat. With freezer-friendly dough and customizable fillings, they are as versatile as they are irresistible.
Ingredients
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, enhances strawberry flavor)
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Swirl or Sauce:
- 1 cup fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- 1 teaspoon lemon juice
Instructions
- Prepare the Strawberry Sauce: In a small saucepan over medium heat, combine chopped strawberries and sugar. Stir until the strawberries release their juices and soften, approximately 5 minutes. Add the cornstarch mixture and lemon juice, then cook for another 2-3 minutes until thickened. Remove from heat and cool completely. Optionally, puree for a smooth sauce or leave chunky.
- Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy. Drop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes to prevent leakage during baking.
- Prepare the Cookie Dough: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Add the egg, egg yolk, and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture just until combined, avoiding overmixing.
- Assemble the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 1 tablespoon of cookie dough, flatten slightly, place a frozen cheesecake ball in the center, and cover with another tablespoon of dough. Seal edges and gently flatten the dough ball. Drizzle or swirl about 1/2 teaspoon of cooled strawberry sauce atop each cookie, using a toothpick to create a marble effect if desired.
- Bake the Cookies: Bake for 11-13 minutes until edges are just golden and centers look slightly soft. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
- Serve and Enjoy: Once cooled, enjoy cookies with chewy edges, soft centers, and creamy cheesecake filling bursting with strawberry flavor. Perfect with cold milk or coffee.
Notes
- Use room temperature ingredients to ensure even mixing and a smooth dough.
- Freeze the cheesecake filling to prevent leakage during baking.
- Cool the strawberry sauce completely before assembling to avoid melting the dough.
- Don’t overbake; the cookies should be soft in the center and will firm up as they cool.
- Customize the cheesecake filling by adding lemon zest or your favorite jam for extra flavor.
- Swap strawberries with raspberries, blueberries, or chocolate to create different flavor variations.
- Cookie dough and assembled cookies can be frozen ahead of time for convenience.
