Strawberry Cheesecake Cookies

How to make Strawberry Cheesecake Cookies

Step 1: Prepare the cheesecake filling. In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small spoonfuls onto a parchment-lined tray and freeze for at least 30 minutes.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.

Step 4: Toss diced strawberries with cornstarch. Gently fold them into the dough mixture.

Step 5: Chill the dough for about 30 minutes to firm it up.

Step 6: Scoop about 1.5 tablespoons of dough, flatten it in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it to seal.

Step 7: Place cookies on a lined baking sheet and bake at 350°F (175°C) for 13-15 minutes, or until edges are lightly golden.

Step 8: Let cool on the tray for 5 minutes before transferring to a wire rack.

Recipe Variations and Possible Substitutions

• Fruit swaps: Substitute strawberries with blueberries, raspberries, or diced peaches.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
• Sugar alternatives: Swap in coconut sugar or a sugar substitute suitable for baking.
• Filling twist: Add a teaspoon of lemon zest or strawberry jam to the cheesecake filling for an extra layer of flavor.

Storage and Reheating Tips

• Storage: Keep cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing: Store unbaked cookie dough balls (with filling) in the freezer for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes.
• Reheating: Warm cookies in the microwave for 10-15 seconds to soften the center before serving.