Every bite of these soft, buttery strawberry cheesecake biscuits has actual strawberry bits. They have a delectable cream cheese filling within them and are naturally flavored!
These strawberry cheesecake cookies will go as quickly as the strawberry season does. With the best of intentions, you could make a dessert for a picnic, a sweet treat for your kids' summer playdate, or a thank-you present of vegetables from your neighbor's garden. What would I advise you to do? Increase the recipe by double. You can never have just one.
There's a nice secret to these cookies. They appear to be typical strawberry cookies from the surface, but when you split one in two, you'll discover cheesecake within (as delicious as this cheesecake crust, I guess)! Once the cream cheese filling is thick and tart, it is frozen and then the cookie dough with the strawberries is wrapped around it.
The recipe for today requires some chilling, but it's well worth it in order to get the best results. When you bite into one of these cookies and discover a gooey strawberry cheesecake middle, it's really wonderful.
Strawberry Cheesecake Cookies
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Inactive Time: 30 minutes (cooling)
- Total Time: 57 minutes
For 12 Servings
Author: Chris
Total time: 1 hour 30 minutes
Ingredients:
- 215 grams salted/unsalted butter.
- 55 grams of brown sugar.
- 190 grams of white/granulated sugar.
- 1 large egg (60 grams).
- 4 grams vanilla extract.
- 2 grams of strawberry extract.
- 2-4 grams of food coloring (recommend using gel food coloring, not liquid).
- 310 grams All-purpose flour.
- 6 grams of baking soda.
- 2 grams of baking powder
Cream Cheese Filling
- 8 oz cream cheese (226 grams).
- 60 grams of powdered sugar.
- 2 grams vanilla.
Topping
- 200 grams white/granulated sugar (for outside coating).
Steps:
- Smoothly combine cream cheese and powdered sugar in a small bowl. Put twelve heaping tablespoons of cream cheese on a small baking sheet or dish that has been lined with parchment paper. Freeze for a minimum of 60 minutes, or until nearly solidified.
- Prepare 2 big baking sheets and leave aside after the cream cheese has frozen.
- Beat together butter and sugars until frothy and light, then stir in egg and vanilla extract. Just blend the dry ingredients by adding them in.
- Chop the strawberries and incorporate them into the cookie mixture very gently.
- Place 10 to 12 heaping spoonfuls of dough (about 2 tablespoons of dough each) onto a baking sheet that has been prepared. Gently press a dent into half of the dough balls. Remove 6 cream cheese balls from the freezer and arrange them over 6 dough balls.
- Pinch the sides of each ball of dough to keep the cream cheese inside and cover it with another piece of dough. After putting the tray in the refrigerator, repeat with the leftover cookie dough on a second tray.
- Set the oven to preheat. While the oven preheats, chill the prepared dough, and bake for 13 to 17 minutes, one pan at a time. After ten to fifteen minutes, move the cookies off the tray to a cooling rack.
Notes:
- If you're not dairy-free, you may still make this dish with standard dairy products. When using normal cream cheese, it's better to use the full-fat variety, and you should use ⅓ cup more icing sugar.
- It takes more icing sugar to make the filling softer when using regular (non-vegan) cream cheese because it is stiffer than vegan cream cheese substitutes.
Nutrition Facts (per serving):
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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Strawberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Inactive Time: 30 minutes (cooling)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 12 Servings 1x
- Category: Desserts
Description
Explore Tales of a Kitchen for the recipe to these delicious Strawberry Cheesecake Cookies. Discover how to prepare these tender packed with juicy strawberries.
Ingredients
- 215 grams salted/unsalted butter.
- 55 grams of brown sugar.
- 190 grams of white/granulated sugar.
- 1 large egg (60 grams).
- 4 grams vanilla extract.
- 2 grams of strawberry extract.
- 2–4 grams of food coloring (recommend using gel food coloring, not liquid).
- 310 grams All-purpose flour.
- 6 grams of baking soda.
- 2 grams of baking powder
Cream Cheese Filling
- 8 oz cream cheese (226 grams).
- 60 grams of powdered sugar.
- 2 grams vanilla.
Topping
- 200 grams white/granulated sugar (for outside coating).
Instructions
- Smoothly combine cream cheese and powdered sugar in a small bowl. Put twelve heaping tablespoons of cream cheese on a small baking sheet or dish that has been lined with parchment paper. Freeze for a minimum of 60 minutes, or until nearly solidified.
- Prepare 2 big baking sheets and leave aside after the cream cheese has frozen.
- Beat together butter and sugars until frothy and light, then stir in egg and vanilla extract. Just blend the dry ingredients by adding them in.
- Chop the strawberries and incorporate them into the cookie mixture very gently.
- Place 10 to 12 heaping spoonfuls of dough (about 2 tablespoons of dough each) onto a baking sheet that has been prepared. Gently press a dent into half of the dough balls. Remove 6 cream cheese balls from the freezer and arrange them over 6 dough balls.
- Pinch the sides of each ball of dough to keep the cream cheese inside and cover it with another piece of dough. After putting the tray in the refrigerator, repeat with the leftover cookie dough on a second tray.
- Set the oven to preheat. While the oven preheats, chill the prepared dough, and bake for 13 to 17 minutes, one pan at a time. After ten to fifteen minutes, move the cookies off the tray to a cooling rack.
Notes
- If you're not dairy-free, you may still make this dish with standard dairy products. When using normal cream cheese, it's better to use the full-fat variety, and you should use ⅓ cup more icing sugar.
- It takes more icing sugar to make the filling softer when using regular (non-vegan) cream cheese because it is stiffer than vegan cream cheese substitutes.
Nutrition
- Calories: 200 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
