Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Ingredients:

For the Cheesecake Filling

8 oz (225 g) cream cheese, softened

1/3 cup powdered sugar

1 tsp vanilla extract

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

For the Strawberry Topping

1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed and drained)

2 tbsp granulated sugar

1 tsp cornstarch (optional, to thicken)

For Garnish

Extra sugar for sprinkling

Instructions:

Step 1: Prepare the Cheesecake Filling

1. In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small dollops (about 1 tsp each) onto a parchment-lined tray.
3. Freeze for at least 1 hour, until firm.

Step 2: Make the Strawberry Topping

1. In a small saucepan, cook chopped strawberries with sugar over medium heat for 5–7 minutes until syrupy.
2. If too runny, stir in 1 tsp cornstarch mixed with 1 tsp water and cook until thickened.
3. Let cool completely.

Step 3: Make the Cookie Dough

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream together butter, granulated sugar, and brown sugar until fluffy.
3. Beat in eggs and vanilla.
4. In another bowl, whisk flour, baking soda, baking powder, and salt.
5. Gradually mix dry ingredients into wet until a dough forms.

Step 4: Assemble Cookies

1. Scoop about 2 tbsp of cookie dough, flatten into a disk.
2. Place a frozen cheesecake filling ball in the center, wrap dough around to seal.
3. Flatten slightly and place on baking sheet.
4. Spoon a little strawberry topping over each cookie.
5. Sprinkle lightly with sugar.

Step 5: Bake

Bake 12–15 minutes, until edges are golden but centers still soft.

Cool on the baking sheet for 5 minutes, then transfer to a rack.