Description
These Strawberry Cheesecake Cookies combine the best of two desserts into one delightful treat. Soft, buttery cookies dotted with tangy freeze-dried strawberries are filled with a luscious, creamy cheesecake center. Perfect for strawberry lovers looking for a unique cookie with a rich, creamy twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cookie Dough
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup freeze-dried strawberries, crushed (or fresh chopped strawberries)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Make Cookie Dough Base: In a large bowl, beat the softened salted butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add Wet Ingredients: Mix in the large egg, vanilla extract, and sour cream until fully combined and smooth.
- Integrate Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined. Avoid overmixing. Then, gently fold in the crushed freeze-dried strawberries or fresh chopped strawberries evenly throughout the dough.
- Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until the mixture is smooth and creamy with no lumps.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Create Indentations: Using your thumb or the back of a spoon, make a small indentation in the center of each cookie dough mound to hold the cheesecake filling.
- Add Cheesecake Filling: Spoon a small amount of the prepared cheesecake mixture into the indentation on each cookie, being careful not to overfill.
- Bake the Cookies: Place in the preheated oven and bake for 12-14 minutes, or until the edges are golden brown and the centers appear set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Freeze-dried strawberries provide intense flavor without adding moisture; fresh chopped strawberries can be used but may make the dough slightly wetter.
- Ensure the cream cheese is well softened for smooth cheesecake filling.
- Do not overmix the cookie dough once the flour is added to keep cookies tender.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
