Description
Sweet and tangy Strawberry Cheesecake Cookies blend creamy cheesecake notes with fresh strawberry essence. Rich cookie perfection delivers delightful bakery-style indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (219 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (75 grams) strawberries, chopped
- 8 ounces (226 grams) cream cheese, softened
Sweeteners and Sugars:
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) granulated sugar (for filling)
- 1 cup (120 grams) powdered sugar
- 1/4 cup (32 grams) graham cracker crumbs
Binding and Flavoring Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract (for filling)
- 1/2 teaspoon vanilla extract (for glaze)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1–2 tablespoons milk
Instructions
- Craft the cheesecake filling by whipping cream cheese with sugar and vanilla until velvety and uniform. Refrigerate for 15-20 minutes to firm up.
- Create cookie dough by thoroughly blending butter and sugar until airy and pale. Incorporate egg and vanilla, mixing until fully integrated. Separately sift flour, baking powder, and salt, then gently fold into butter mixture. Delicately mix in fresh strawberry pieces.
- Form cookies by extracting a dollop of dough, pressing it flat, and nestling a small cheesecake filling dollop in its center. Carefully envelop filling with dough, rolling into a perfect sphere. Coat each ball generously with graham cracker crumbs, ensuring complete coverage.
- Heat oven to 350F. Arrange cookie spheres on parchment-lined baking sheet, maintaining adequate spacing. Bake for 12-15 minutes until edges turn golden and surfaces appear set.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling. Meanwhile, whisk powdered sugar, milk, and vanilla into a silky glaze.
- Once cookies reach room temperature, elegantly drizzle glaze across surfaces, creating delicate patterns.
Notes
- Chill the cheesecake filling for at least 30 minutes to ensure it’s firm and easier to handle when stuffing the cookies.
- Use room temperature cream cheese and butter for smoother, lump-free mixing and better incorporation of ingredients.
- Gently fold fresh strawberries into the dough to prevent them from breaking and turning the cookie dough pink.
- For gluten-free option, substitute all-purpose flour with almond flour or gluten-free baking mix and use gluten-free graham cracker crumbs.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 215 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg