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Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe
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★★★★★

4.9 from 25 reviews

Delight in these Strawberry Cheesecake Cookies, a luscious blend of creamy cheesecake and fresh strawberries baked into soft, flavorful cookies. Perfect for a sweet snack or dessert, these cookies combine a rich cream cheese center with a tender strawberry-infused dough, rolled in sugar for a delightful crunch.

Ingredients

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Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Strawberries

  • 12 oz (340 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50 g) granulated white sugar

Cookie Dough

  • 2 3/4 cups (344 g) all purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside in the refrigerator.
  2. Sweeten the Strawberries: Combine the diced strawberries with 1/4 cup granulated sugar in a bowl. Allow them to macerate for 10-15 minutes until juicy and slightly syrupy.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  4. Cream Butter and Sugar: Using a mixer, cream the unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes. This aerates the dough and creates a tender texture.
  5. Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully incorporated.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture into the creamed butter mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
  7. Incorporate Strawberries: Gently fold the macerated strawberries and their juice into the dough, taking care not to break up the fruit too much.
  8. Assemble Cookies: Using a spoon or cookie scoop, shape about 2 tablespoons of dough into a ball. Flatten slightly, then place a small dollop of cheesecake filling in the center. Fold the dough around the filling to enclose it completely and reshape into a smooth ball.
  9. Roll in Sugar: Roll each cookie ball in the 1/4 cup granulated sugar to coat the surface, adding a sweet crunch after baking.
  10. Bake: Preheat the oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet spaced about 2 inches apart. Bake for 12-15 minutes or until edges are lightly golden but centers remain soft.
  11. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled to appreciate the creamy cheesecake center.

Notes

  • Ensure cream cheese is cold for easier incorporation and better texture of the filling.
  • Fresh strawberries should be finely diced to distribute evenly through the dough and prevent large wet spots.
  • If dough feels too sticky when folding strawberries, chill it briefly before shaping cookies.
  • Cookies can be refrigerated for up to 3 days in an airtight container or frozen for up to 1 month.
  • For a more intense strawberry flavor, use freeze-dried strawberry powder in place of some flour.
  • Handle dough gently when enclosing the cheesecake filling to keep the shape intact and avoid leakage.

Nutrition

Keywords: strawberry cheesecake cookies, cream cheese cookies, fresh strawberry cookies, soft strawberry cookies, cheesecake cookie recipe

Find it online: https://spatulaqueen.com/strawberry-cheesecake-cookies-recipe-2/