Strawberry Cheesecake Cookies
Fresh-strawberry cookies wrapped around sweetened cream cheese. Freeze the filling portions, chill the dough, and keep the baked cookies refrigerated.
Ingredients
Dry ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Cookie dough wet ingredients
- 1 cup butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup diced fresh strawberries Finely diced and surface-dried; added to the cookie dough
Cream cheese filling
- 1 package (8 oz) cream cheese, softened Block cream cheese for the separate filling
- 1/2 cup powdered sugar
Instructions
- Beat block cream cheese and powdered sugar until smooth. Divide into 24 mounds on a parchment-lined tray, approximately 2–2½ teaspoons each. Freeze about 60 minutes, or longer until firm.
- Whisk flour with salt and baking soda. In another bowl, cream butter with both sugars, then beat in egg and vanilla. Incorporate the dry mixture without prolonged beating.
- Pat finely diced strawberries dry and gently fold into the dough. Cover and refrigerate at least 30 minutes while the filling freezes; these waits overlap.
- Heat the oven to 350°F. Divide dough into 24 equal portions, roughly 40–45 grams each. Flatten each portion, enclose one frozen cheese mound, and seal fully.
- Arrange 12 on a large parchment-lined tray with spreading room. Bake approximately 16–20 minutes until edges are lightly golden and the cookie dough is set, without visible wet dough. Repeat with the second tray, keeping unused portions cold.
- Rest 5 minutes on each tray, then move to a rack for about 25 minutes more, extending until cool. Refrigerate promptly and use within 3–4 days.
Notes
Use finely diced, surface-dry berries and block cream cheese. Divide all filling and dough among 24 cookies. Filling freezing and dough chilling overlap; the 90-minute custom time includes about 60 minutes freezing and 30 minutes final cooling. Two sequential tray bakes are allowed. Refrigerate the finished cookies, not a week at room temperature.