Description
Homemade strawberry cheesecake cookies blend creamy cheesecake notes with fresh strawberry essence. Sweet, tangy morsels deliver rich bakery-style indulgence you cannot resist.
Ingredients
Scale
- 1 ½ cups (375 ml) all-purpose flour
- ½ cup (113 g or 1 stick) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 4 oz (113 g) cream cheese, softened
- 1 large egg
- ½ cup (25 g) freeze-dried strawberries, crushed into small pieces
- 2 tbsps powdered sugar
- ¼ cup (45 g) white chocolate chips (optional)
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp vanilla extract
Instructions
- Prepare Cheesecake Core: Whip cream cheese with powdered sugar and vanilla until silky. Portion tiny dollops onto parchment-lined tray and freeze for 30 minutes until solidly chilled.
- Mix Cookie Base: Cream softened butter and granulated sugar until fluffy. Blend in egg and vanilla extract until smooth and uniform.
- Combine Dry Ingredients: Sift flour, baking powder, and salt. Fold into butter mixture with minimal stirring to preserve delicate texture. Gently incorporate crushed freeze-dried strawberries and white chocolate chips for vibrant flavor distribution.
- Shape Cookies: Preheat oven to 350F. Form generous dough portions into discs. Place frozen cheesecake center in each cookie’s middle, carefully encasing filling and sealing edges completely.
- Bake and Cool: Arrange cookies with spacing on parchment-lined baking sheet. Bake 12-14 minutes until edges turn golden brown. Allow cookies to rest briefly on baking sheet before transferring to cooling rack, letting residual heat set centers while maintaining tender consistency.
Notes
- Freeze Cheesecake Dollops Perfectly: Ensure cheesecake centers are rock-solid before wrapping in cookie dough to prevent melting and maintain distinct creamy core during baking.
- Minimize Dough Handling: Mix cookie dough gently and sparingly to prevent gluten development, which guarantees tender, soft cookies with delicate crumbly texture.
- Control Moisture Levels: Pat freeze-dried strawberries completely dry before adding to prevent excess moisture from compromising cookie structure and creating soggy results.
- Temperature Matters: Allow butter and cream cheese to reach room temperature before mixing to achieve smooth, homogeneous blending and consistent cookie performance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg