Strawberry Cheesecake Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Freezing Time: 1

Total Time: 1 25

Servings: cookies

Calories: 472kcal

Author: Shruthi Baskaran-Makanju

These strawberry cheesecake cookies combine sweet strawberries and creamy cheesecake in one go. They are convenient, delicious and ready in under 30 minutes!

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Equipment

2 Baking Sheet

Ingredients

Cream Cheese Filling

1 cup cream cheese spread cold
¼ cup powdered sugar
½ teaspoon lemon zest optional

Strawberry Cookies

1 cup butter unsalted, salted will also work, just omit extra salt
½ cup white granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup fresh strawberries chopped

Instructions

Make sure there's a flat area in your freezer large enough to hold a baking sheet.
Combine the cream cheese, powdered sugar and lemon zest, if using, just to combine, don’t overmix to not thin the cream cheese. Using a spoon, place 1-inch dollops of the mixture onto a parchment-lined baking sheet. Freeze for about 1 hour or overnight until solid. Freezing helps the cream cheese maintain its shape during baking.
Preheat your oven to 350°F.
In a large mixing bowl, beat the softened butter, granulated and brown sugar together until the mixture is light and fluffy (about 1-2 minutes). Add the egg, and vanilla extract, mixing well.
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this to the butter and sugar mixture, mixing until just combined. The dough will be thick, so avoid over-mixing. Gently fold in the chopped strawberries with a rubber spatula.
Line a baking sheet with parchment paper.
Scoop the dough into 2-inch balls, placing them about 2 inches apart to allow for spreading. This should yield about 9 cookies. Use a teaspoon to create an indent in the center of each cookie ball.
Quickly take the frozen cream cheese balls from the freezer and press them into the indents of the cookie dough. Cover the cream cheese with a bit of the remaining dough from the bowl, pressing gently. It's fine if they're not perfect; the imperfections add character.
Bake the cookies in the preheated oven for 10 minutes, until the sides are lightly golden. Once baked, let them cool on the baking sheet for at least 10 minutes. If the cookies spread or lose shape, use a spatula to gently nudge the edges back into a round form.

Notes

Cream cheese mixture: Try to remove some of the cream cheese water before mixing with powdered sugar. You might need to add more powdered sugar if your cream cheese is too moist. The mixture should not be runny. An alternative to adding more sugar is adding a teaspoon more or less of cornflour.
Storage: The cookies are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze them in a Ziploc bag and let them thaw in the fridge when you're ready to enjoy them.

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