Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies combine the sweet, fruity flavor of strawberries with the rich, creamy taste of cheesecake, all wrapped up in a soft, chewy cookie. Perfect for dessert or a sweet snack!
Equipment
- Baking Sheet
- Mixing Bowls
- Electric mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Strawberry Topping
- 1 cup strawberry jam
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth to prepare the cheesecake filling.
- Scoop tablespoon-sized portions of the chilled dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.
- Fill each indentation with about 1 teaspoon of the cheesecake filling, followed by a small dollop of strawberry jam on top.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a twist, try using raspberry or blueberry jam instead of strawberry. Ensure the cream cheese is fully softened for a smoother filling.