Irresistible Strawberry Cheesecake Cookies
Description of this recipe
These Irresistible Strawberry Cheesecake Cookies are a delightful fusion of soft, chewy cookies and creamy cheesecake filling, all enhanced by the bright flavor of strawberries. Each bite reveals a hidden treasure of rich cheesecake, making these cookies a perfect treat for any occasion.
Why you will love this recipe
You will love these cookies for their unique combination of flavors and textures. The sweet and slightly tart strawberry flavor pairs beautifully with the creamy cheesecake filling, while the cookie itself is soft and buttery. They are not only delicious but also visually appealing, making them a fantastic dessert for gatherings or a sweet indulgence for yourself.
Introduction
If you’re a fan of cookies and cheesecake, then this recipe is a match made in heaven! Combining the best of both worlds, these Irresistible Strawberry Cheesecake Cookies are sure to become a favorite in your household. With a soft and chewy exterior and a creamy, dreamy cheesecake center, they are perfect for satisfying your sweet tooth. Whether you’re baking for a special occasion or simply want a delicious treat to enjoy with your afternoon coffee, these cookies will not disappoint.
The key to these cookies is the use of freeze-dried strawberries, which provide a concentrated strawberry flavor without adding extra moisture to the dough. This ensures that your cookies remain perfectly chewy while still delivering that fruity punch. The cheesecake filling is incredibly easy to make and adds a luxurious touch that elevates these cookies to gourmet status. Let’s dive into the recipe and bring these delightful treats to life!
Ingredients:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/4 cup powdered sugar (for rolling)
Preparation:
Step 1: Prepare the Cheesecake Filling
In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a fork to mix until smooth and creamy. Once combined, spoon out teaspoon-sized portions of the mixture onto a parchment-lined plate. Place the plate in the freezer for 30 minutes to firm up the cheesecake filling.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes. Next, add the egg and vanilla extract, mixing until fully incorporated and smooth.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and crushed freeze-dried strawberries. This step ensures that the dry ingredients are evenly distributed and helps to enhance the strawberry flavor in the cookies.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft but not sticky.
Step 5: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of cookie dough and flatten them slightly in your hand. Place a frozen cheesecake filling piece in the center of each flattened dough portion. Carefully wrap the dough around the filling, sealing it completely. Roll each filled ball in powdered sugar to coat.
Step 6: Bake
Place the cookies on the prepared baking sheets, ensuring they are spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies will puff up while baking and will settle as they cool.
Step 7: Cool and Serve
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy the delightful surprise of creamy cheesecake in every bite!
COOKING Rating:
⭐⭐⭐⭐⭐ (5/5)
Serving Suggestions:
These cookies are perfect for serving at parties, family gatherings, or simply enjoying with a cup of tea or coffee. For an extra touch, consider drizzling some melted white chocolate over the cookies or serving them alongside fresh strawberries for a beautiful presentation.
Tips:
- Make Ahead: You can prepare the cheesecake filling ahead of time and keep it in the freezer for up to a week before using it in the cookies.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
- Variations: Feel free to experiment with other freeze-dried fruits like raspberries or blueberries for different flavor profiles.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these cookies.
Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
1 hour 7 minutes
Nutritional Information (per cookie):
- Calories: 190 kcal
- Protein: 2 g
- Sodium: 85 mg
Conclusion
These Irresistible Strawberry Cheesecake Cookies are a delightful way to indulge in the flavors of summer all year round. With their soft, chewy texture and creamy filling, they are sure to impress anyone who takes a bite. Whether you’re baking for a special occasion or just treating yourself, these cookies will not only satisfy your sweet cravings but also bring a smile to your face. So gather your ingredients, follow the steps, and enjoy the process of creating these delicious treats!
Questions and Answers
Q1: Can I use fresh strawberries instead of freeze-dried?
A1: Fresh strawberries can be used, but they will add moisture to the cookie dough. If you choose to use fresh strawberries, make sure to chop them finely and reduce the amount of other wet ingredients slightly to maintain the right dough consistency.
Q2: How can I make these cookies dairy-free?
A2: To make these cookies dairy-free, substitute the unsalted butter with a dairy-free butter alternative and use a vegan cream cheese for the filling. Ensure all other ingredients are dairy-free as well.
Q3: Can I freeze the cookies after baking?
A3: Yes, these cookies can be frozen after baking. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Q4: How do I know when the cookies are done baking?
A4: The cookies are done when the edges are set, and the tops appear slightly cracked. They will continue to cook slightly as they cool on the baking sheet, so be careful not to overbake them.
Q5: What can I serve with these cookies?
A5: These cookies pair wonderfully with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert. They also make a great addition to a dessert platter at parties!
