Strawberry Cheesecake Cookies
Flaky, golden cookies with a creamy strawberry-infused cheesecake filling. These easy-to-make American dessert treats combine classic flavors in a family-friendly format.
- Prep Time: 60
- Cook Time: 20
- Total Time: 80
- Yield: 12 large cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cream Cheese Filling:
¾ cup (170 g) cream cheese (regular or vegan), softened
⅓ cup (40 g) powdered sugar (use ¼ cup if using vegan cream cheese)
Cookies:
1 cup (210 g) butter (regular or vegan), softened
¾ cup (150 g) white sugar
¼ cup (50 g) brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
2¾ cup (343 g) all-purpose flour
½-⅔ cup fresh strawberries, diced small
Instructions
Preheat oven to 350°F (180°C). Prepare two baking sheets with parchment paper.
In a bowl, mix cream cheese and powdered sugar until smooth.
In a large bowl, cream butter and sugars until fluffy. Add egg, egg yolk, and vanilla; mix until well combined.
In a separate bowl, whisk baking soda and salt into flour. Gradually add to wet ingredients, mixing until just combined.
Fold in diced strawberries. Scoop 2 tablespoon-sized dough balls, flattening them slightly.
Place ½ teaspoon cream cheese filling in the center of each dough circle.
Top with another dough circle and press edges to seal.
Bake batches for 13-17 minutes until golden. Let cool completely before serving.
Notes
Freeze un-baked cookies for up to 2 months.
For vegan version, use plant-based cream cheese and egg replacer.
Adjust powdered sugar quantity if substituting vegan cream cheese.
Seal in airtight container at room temperature for 2 days.
Find it online: https://www.claricerecipes.com/strawberry-cheesecake-cookies/