Description
These strawberry cheesecake cookies feature a vibrant, fruit-filled dough and a decadent cream cheese center, making them the ultimate gourmet dessert for any strawberry lover.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup freeze-dried strawberries, crushed
1/4 cup fresh strawberries, finely diced and patted dry
4 oz cream cheese, chilled and cubed
1/4 cup powdered sugar
Instructions
Step 1: In a small bowl, beat the chilled cream cheese and powdered sugar until smooth. Place 18 small dollops on a parchment-lined tray and freeze for 1 hour.
Step 2: Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until fully combined.
Step 4: Whisk together the flour, baking soda, salt, and crushed freeze-dried strawberries. Gradually add to the wet ingredients.
Step 5: Gently fold in the fresh diced strawberries. Be careful not to overmix to avoid a purple dough.
Step 6: Scoop a tablespoon of dough, flatten it, place a frozen cream cheese ball in the center, and wrap the dough around it.
Step 7: Place on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until the edges are lightly golden.
Step 8: Let the strawberry cheesecake cookies cool completely on the pan before moving them to a wire rack.
Notes
Always use brick-style cream cheese for the best results. Freeze-dried strawberries are key for color and flavor intensity.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
