Description
Strawberry Cheesecake Cookies combine sweet strawberry cookies with a creamy cheesecake filling.
Ingredients
Scale
- For the cheese filling:
- 6 ounces (170g) brick cream cheese, cold
- ⅓ cup (40g) powdered sugar
- For the strawberry cookies:
- 2 & ½ cups (300g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, room temperature
- ½ cup (100g) packed brown sugar, light or dark
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (120g) fresh strawberries, washed, hulled and chopped into small cubes
Instructions
- Make the cream cheese filling:
- Line a small baking sheet with parchment paper.
- In a medium sized bowl, cream together cream cheese and sugar until smooth.
- Drop 12 even spoonfuls (around 1 tablespoon each) of the cream cheese mixture onto the parchment lined baking sheet.
- Place the baking sheet in your freezer. Freeze the cream cheese balls for about 30 minutes or until firm to the touch.
- Make the strawberry cookie dough:
- Preheat your oven to 350F. Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
- In a large bowl, combine butter, brown sugar and granulated sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until light and fluffy. This will take about 1 to 2 minutes on medium speed with a mixer or 2 minutes by hand.
Notes
- Use cold cream cheese for the filling.
- Freeze the cream cheese balls until firm.
- Ensure butter is at room temperature for the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg