Description
Indulgent strawberry cheesecake cookies blend creamy cheesecake essence with classic cookie comfort. Sweet strawberry chunks and cream cheese create irresistible bites that satisfy dessert cravings with pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 1 pound strawberries, hulled (fresh or frozen)
- 6 ounces cream cheese, at room temperature
- 1 cup unsalted butter, cubed and slightly cold
- 1 large egg
- 1 large egg yolk
- 1 14/4 cups all-purpose flour
- 1 14/4 cups cake flour
Sugars:
- 1/2 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/2 cup granulated sugar
Additional Ingredients:
- 1/4 cup water
- 2 teaspoons pure vanilla extract
- 1 teaspoon cornstarch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Prepare strawberries by dicing fresh ones or using frozen berries directly, ensuring uniform size for even cooking.
- Simmer strawberries with sugar and water in a saucepan over medium heat, stirring frequently until the mixture reduces and thickens (approximately 8-10 minutes).
- Remove strawberry compote from heat, allow to cool completely, then refrigerate until needed.
- Whip cream cheese until silky smooth, gradually incorporating sugar and mixing until achieving a creamy consistency.
- Integrate egg yolk into cream cheese mixture, blending until uniformly combined. Transfer to a piping bag and chill thoroughly.
- Combine flour varieties, cornstarch, baking powder, salt, and cinnamon in a mixing bowl, whisking to distribute ingredients evenly.
- Cream butter and sugars in a stand mixer until light, fluffy, and pale in color.
- Incorporate whole egg and additional egg yolk individually, then blend in vanilla extract.
- Gently fold dry ingredients into wet mixture, mixing until just incorporated to prevent overworking the dough.
- Form dough into uniform balls, creating a central depression in each to accommodate fillings.
- Carefully pipe cream cheese mixture into one side of the cookie wells and strawberry compote into the opposite side.
- Chill assembled cookie dough for 1-2 hours or overnight to enhance flavor development and structural integrity.
- Preheat oven to 375°F (190°C), ensuring even temperature distribution.
- Arrange chilled cookie dough on parchment-lined baking sheets, maintaining adequate spacing. Bake for 13-15 minutes until edges turn golden brown.
- Allow cookies to rest on baking sheet briefly before transferring to a wire rack for complete cooling.
- Serve these decadent cookies showcasing a harmonious blend of tangy cheesecake and sweet strawberry elements within a warmly spiced cookie foundation.
Notes
- Strawberry Prep Opt for fresh, ripe strawberries at peak season for maximum flavor and natural sweetness.
- Freezing Hack Freeze leftover cookies in an airtight container for up to 2 weeks, ensuring a quick dessert anytime.
- Texture Tip Avoid overmixing the dough to keep cookies soft and prevent a tough, dense texture.
- Dietary Swap Replace wheat flour with gluten-free alternatives like almond or coconut flour for a celiac-friendly version.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg