Strawberry Cheesecake Cookies
By Isabella Quinn
Prep
15 min
Cook
18 min
Total
33 min
Servings
4
These strawberry cheesecake cookies are chewy cookies with a strawberry flavor and cheesecake filling. These golden cookies are a good snack or treat for any occasion. They are mildly sweet and not too rich to serve with tea or other drinks. Chopped strawberries and cheesecake filling make these cookies popular with guests.
Ingredients
- •180 g cream cheese (for filling)
- •3 tbsp icing sugar (for filling)
- •120 g unsalted butter (at room temperature)
- •100 g granulated sugar
- •60 g brown sugar
- •1 whole egg
- •1 tsp vanilla extract
- •220 g all-purpose flour
- •1 tsp salt
- •1 ½ tsp baking powder
- •100 g strawberries (cut into small cubes)
Instructions
- 1
Mix the cream cheese with the icing sugar until it's fully incorporated.
- 2
Use a tablespoon measuring spoon to portion the cheese over baking paper in a dish that fits your freezer. Place the portions one next to another and freeze them for 2 hours.
- 3
Use a whisk or a stand mixer with a whisk accessory to beat the butter with both types of sugar until it's soft and creamy.
- 4
Add the egg and vanilla and beat again.
- 5
Add the flour, baking powder, salt and mix using a spatula.
- 6
Add the chopped strawberries and mix them in with a spatula, trying to not crush them.
- 7
Use a small cookie scoop to portion the dough. Flatten a portion and place a frozen cream cheese tablespoon at the center, pressing slightly down.
- 8
Press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with all the cookies.
- 9
Bake them in a preheated oven at 180℃/350℉ for 15-18 minutes or until they are lightly golden.
- 10
As soon as they come out of the oven, correct their shape by swirling them in a round cookie cutter.
- 11
Let them cool down for 5 minutes before lifting them off the tray with a spatula. Let them cool down completely, ideally on a cooling rack.
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