Strawberry Cheesecake Cookies
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Strawberry Cheesecake Cookies
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These strawberry cheesecake cookies combine sweet strawberries and creamy cheesecake in one go. They are convenient, delicious and ready in under 30 minutes!
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Ingredients
Cream Cheese Filling
- 1 cup cream cheese spread cold
- ¼ cup powdered sugar
- ½ teaspoon lemon zest optional
Strawberry Cookies
- 1 cup butter unsalted, salted will also work, just omit extra salt
- ½ cup white granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup fresh strawberries chopped
Instructions
- Make sure there's a flat area in your freezer large enough to hold a baking sheet.
- Combine the cream cheese, powdered sugar and lemon zest, if using, just to combine, don’t overmix to not thin the cream cheese. Using a spoon, place 1-inch dollops of the mixture onto a parchment-lined baking sheet. Freeze for about 1 hour or overnight until solid. Freezing helps the cream cheese maintain its shape during baking.
- Preheat your oven to 350°F.
- In a large mixing bowl, beat the softened butter, granulated and brown sugar together until the mixture is light and fluffy (about 1-2 minutes). Add the egg, and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this to the butter and sugar mixture, mixing until just combined. The dough will be thick, so avoid over-mixing. Gently fold in the chopped strawberries with a rubber spatula.
- Line a baking sheet with parchment paper.
- Scoop the dough into 2-inch balls, placing them about 2 inches apart to allow for spreading. This should yield about 9 cookies. Use a teaspoon to create an indent in the center of each cookie ball.
- Quickly take the frozen cream cheese balls from the freezer and press them into the indents of the cookie dough. Cover the cream cheese with a bit of the remaining dough from the bowl, pressing gently. It's fine if they're not perfect; the imperfections add character.
- Bake the cookies in the preheated oven for 10 minutes, until the sides are lightly golden. Once baked, let them cool on the baking sheet for at least 10 minutes. If the cookies spread or lose shape, use a spatula to gently nudge the edges back into a round form.
Equipments used:
Notes
- Try to remove some of the cream cheese water before mixing with powdered sugar. You might need to add more powdered sugar if your cream cheese is too moist. The mixture should not be runny. An alternative to adding more sugar is adding a teaspoon more or less of cornflour.
- The cookies are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze them in a Ziploc bag and let them thaw in the fridge when you're ready to enjoy them.
- Cream cheese mixture: Try to remove some of the cream cheese water before mixing with powdered sugar. You might need to add more powdered sugar if your cream cheese is too moist. The mixture should not be runny. An alternative to adding more sugar is adding a teaspoon more or less of cornflour.
- Storage: The cookies are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze them in a Ziploc bag and let them thaw in the fridge when you're ready to enjoy them.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
475mg
(20%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
897IU
(18%)
Vitamin C
5mg
(6%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9cookies
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 475mg | 20% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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