Soft Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup butter (regular or vegan), softened to perfection
02 -
¾ cup white sugar
03 -
¼ cup brown sugar
04 -
1 whole egg
05 -
1 egg yolk
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon baking soda
08 -
¼ teaspoon salt
09 -
2¾ cups all-purpose flour
10 -
½-⅔ cup fresh strawberries, diced into tiny pieces
→ Cream Cheese Filling
11 -
¾ cup (6 oz) cream cheese, regular or vegan
12 -
¼ cup powdered sugar (increase to ⅓ cup if using regular cream cheese)
# Instructions:
01 -
Mix cream cheese and powdered sugar until smooth. Drop 10-12 heaping teaspoons onto a parchment-lined plate and freeze for at least an hour until almost solid.
02 -
In a bowl, whisk together your flour, salt, and baking soda. Set this mixture aside for now.
03 -
Using your mixer, cream together the softened butter and both sugars until light and fluffy (about 1-2 minutes). Beat in the egg, extra yolk, and vanilla extract until well combined.
04 -
Gently mix in your dry ingredients until just combined. Carefully fold in the diced strawberries - be gentle to keep them from getting squished!
05 -
Scoop 12 generous portions of dough (about 2 tablespoons each). Make an indent in half of them, add frozen cream cheese, then top with remaining dough. Seal edges carefully without squishing the filling.
06 -
Pop your assembled cookies in the fridge while your oven preheats to 350°F (175°C).
07 -
Bake one sheet at a time for 13-17 minutes until edges are lightly golden and tops are set. Let rest on the baking sheet for 10-15 minutes before moving to a cooling rack.
# Notes:
01 -
These cookies work best with fresh strawberries - frozen ones can make the dough too wet
02 -
Store in an airtight container in the fridge for 3-4 days, or freeze for longer storage
03 -
Recipe can be adapted to make smaller cookies - see detailed notes for adjustments