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 Strawberry Cookie Dough

1 cup (225 g) unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup strawberry jam or finely chopped freeze-dried strawberries

Optional: pink or red food coloring (for a bakery-style look)

👩‍🍳 Instructions

Step 1: Make the Cheesecake Filling

In a bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract.

Mix until creamy and lump-free.

Scoop small teaspoon-sized dollops onto a parchment-lined tray.

Freeze for 30–45 minutes until firm.

Step 2: Prepare the Cookie Dough

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually mix dry ingredients into the wet ingredients.

Gently fold in strawberry jam or crushed freeze-dried strawberries.

Chill dough for 20–30 minutes for easier handling.

Step 3: Assemble the Cookies

Preheat oven to 350°F (175°C).

Scoop dough into balls (about 2 tablespoons each).

Flatten slightly and place a frozen cheesecake filling in the center.

Wrap dough around the filling and roll into a smooth ball.

Place cookies 2 inches apart on a lined baking sheet.

Step 4: Bake

Bake for 12–14 minutes, until edges are set and centers look soft.

Do not overbake—cookies firm up as they cool.

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

🔥 Baking Methods & Tips

Freeze the filling – this prevents leaking.

Chill the dough – helps cookies keep their shape.

Jam vs. freeze-dried strawberries:

Jam = softer, more cake-like cookie

Freeze-dried = stronger strawberry flavor and firmer texture

For extra flair, drizzle with white chocolate once cooled