Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
3/4 cup white sugar
02 -
1 whole egg
03 -
1 teaspoon baking soda
04 -
1 cup butter (vegan or regular), perfectly softened
05 -
2 3/4 cups all-purpose flour
06 -
1 egg yolk
07 -
1 teaspoon vanilla extract
08 -
1/4 cup brown sugar
09 -
1/4 teaspoon salt
10 -
1/2-2/3 cup strawberries, finely chopped
→ Cream Cheese Filling
11 -
6 oz (3/4 cup) cream cheese, use vegan if preferred
12 -
1/4 cup powdered sugar (or slightly more if not using vegan cream cheese)
# Instructions:
01 -
Blend the powdered sugar and cream cheese together until creamy. Place 10-12 dollops on a plate lined with parchment paper and freeze them for at least an hour, until they're firm.
02 -
Combine flour, baking soda, and salt in a bowl. Set that aside while you handle the rest.
03 -
In a mixer, whip together softened butter, white sugar, and brown sugar until nice and fluffy (this takes around 1-2 minutes). Add in the egg, yolk, and vanilla, and mix well.
04 -
Gradually stir in your dry ingredients and mix gently until just blended. Carefully fold in fresh strawberry pieces without crushing them.
05 -
Take 12 large scoops of dough (about 2 tablespoons each). Make a dent in half, place frozen cream cheese inside, cover with another dough ball, and close the edges gently without squeezing out the cream cheese.
06 -
Place the cookie dough in the fridge, while preheating the oven to 350°F (175°C).
07 -
Bake cookies on one tray at a time for 13-17 minutes, until the edges turn lightly golden and the tops look set. Let them sit on the tray for 10-15 minutes before transferring to a wire cooling rack.
# Notes:
01 -
Fresh strawberries give the best flavor. Using frozen ones might make your cookie dough too wet.
02 -
Pop them in the fridge in an airtight container for 3-4 days, or freeze for longer storage.
03 -
Smaller cookies are an option too—check the notes for suggestions!