Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies combine the soft, chewy goodness of cookies with the rich, creamy flavor of cheesecake, highlighted by the sweetness of strawberries. Perfect for any occasion!
Ingredients
For the Cookie Dough
- 2.25 cups all-purpose flour The foundation of your cookies, providing structure.
- 0.5 teaspoon baking powder To give your cookies a lovely lift.
- 0.5 teaspoon baking soda Works in tandem with baking powder for optimal rise.
- 0.5 teaspoon salt Enhances the sweetness of your cookies.
- 0.75 cup unsalted butter, softened For a rich, buttery flavor.
- 0.75 cup granulated sugar Adds the fundamental sweetness.
- 0.5 cup light brown sugar, packed Brings a deeper, caramel-like sweetness.
- 1 large egg Acts as a binding agent, contributing to the cookies' texture.
- 2 teaspoons vanilla extract Infuses a delightful aroma and flavor.
- 0.25 teaspoon almond extract (optional) Introduces a subtle nutty taste.
For the Cheesecake Filling
- 6 oz cream cheese, softened The star ingredient for the cheesecake filling.
- 0.25 cup granulated sugar Sweetens the cream cheese filling.
- 1 teaspoon vanilla extract To complement the cream cheese flavor.
For the Strawberry Sauce
- 1 cup fresh or frozen strawberries, chopped For a burst of fruity goodness.
- 2 tablespoons granulated sugar To sweeten the strawberries.
- 1 teaspoon cornstarch mixed with 1 teaspoon water Helps to thicken the strawberry sauce.
- 1 teaspoon lemon juice Adds brightness and tartness to the sauce.
Instructions
Prepare the Strawberry Sauce
- In a small saucepan over medium heat, combine the chopped strawberries and sugar.
- Stir gently until the strawberries soften, about 5 minutes.
- Add the cornstarch mixture and lemon juice, cooking until the sauce thickens.
- Set the sauce aside to cool completely.
Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Drop teaspoon-sized portions onto a tray lined with parchment paper and freeze for about 30 minutes.
Prepare the Dough
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large mixing bowl, beat the softened butter with both sugars until fluffy and light.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
Shape and Bake
- Preheat your oven to 350°F (175°C).
- Shape the cookie dough by taking a tablespoon, flattening it slightly, and placing a frozen cheesecake ball in the center.
- Cover it with more dough, sealing the edges tightly.
- Arrange the shaped cookies on a lined baking sheet and drizzle the cooled strawberry sauce over each cookie.
- Bake for 11-13 minutes, or until the edges turn golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
To enhance flavor, add a pinch of cinnamon or nutmeg to the dough. Optionally fold in white chocolate chips or chopped nuts. Freezing the cheesecake filling prevents it from melting too much while baking, ensuring a gooey center.