Strawberry Cheesecake Cookies (Printable Recipe)
# What You'll Need:
→ Cheesecake Filling
01 -
250g cream cheese, softened
02 -
50g white granulated sugar
03 -
½ teaspoon vanilla extract
→ Cookie Dough
04 -
170g unsalted butter, melted
05 -
355g plain flour (all purpose flour)
06 -
1 teaspoon baking soda
07 -
½ teaspoon salt
08 -
200g white granulated sugar
09 -
66g brown sugar
10 -
1 large egg, room temperature
11 -
1 egg yolk, room temperature
12 -
2 teaspoons vanilla extract
13 -
1 teaspoon strawberry extract (optional)
14 -
40g sliced freeze dried strawberries
15 -
2 tablespoons white granulated sugar, for rolling
# Step-by-Step Guide:
01 -
In a medium bowl, beat together the cream cheese, sugar and vanilla extract until smooth.
02 -
Line a medium baking sheet with baking paper. Scoop approximately 3 teaspoon portions of the cream cheese mixture onto the sheet, making 18 portions. Freeze for 20-30 minutes until firm.
03 -
Preheat oven to 180°C (160°C fan) / 350°F. Line 2 large baking sheets with baking paper.
04 -
Melt the butter and set aside to cool for 10 minutes.
05 -
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
06 -
Add the sugars to the melted butter and whisk until well combined. Add the egg, egg yolk, vanilla and strawberry extract (if using) and whisk until smooth.
07 -
Add the flour mixture to the wet ingredients and mix with a spatula until just combined. When flour is 90% incorporated, set aside a small handful of strawberries then fold the remainder into the dough, being careful not to break them up too much.
08 -
Working with a few frozen cheesecake portions at a time, use a ¼ cup cookie scoop to portion dough. Create a dent in the center of each portion, insert a frozen cheesecake ball, then fold the dough over to seal. Roll the top of each cookie ball in sugar and place sugar side up on baking sheets, at least 5cm apart.
09 -
Bake for 12-14 minutes until edges turn golden. Immediately tap the trays on the counter three times to create decorative cracks.
10 -
Before cookies cool, make small indentations on top and insert remaining strawberry pieces for visual appeal.
11 -
Allow cookies to cool on trays for 5 minutes before transferring to a cooling rack. They will firm up with crispy exteriors and chewy centers with soft cheesecake filling.
# Additional Info:
01 -
For best results, always weigh ingredients where weights are provided.
02 -
Fresh strawberries can be substituted for freeze-dried, but use only about 1¼ cups, ensuring they're very fresh and patted dry after chopping.
03 -
Quality freeze-dried strawberries make a difference - pre-sliced varieties work better than whole ones.
04 -
Check cookies at 8 minutes as all ovens vary - they should look set but will still be very soft.
05 -
Store cookies in an airtight container in the refrigerator for up to 2-3 days.