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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies - featured image
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Chewy, soft cookies with fresh strawberries and a creamy, tangy cheesecake filling inside.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 cup cold butter
  • ½ cup granulated sugar
  • 1 cup brown sugar, tightly packed
  • 2 eggs
  • 3 ⅔ cups gluten free 1 to 1 flour, or all purpose flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ⅓ cup finely diced strawberries
  • pinch sea salt, optional

Instructions

  1. Beat softened cream cheese and powdered sugar in a stand mixer until creamy.
  2. Scoop 1 teaspoon sized balls of cream cheese mixture onto a parchment-lined baking pan.
  3. Repeat for all cream cheese mixture.
  4. Place the pan in the freezer until needed.
  5. Add cold butter, granulated sugar, and brown sugar to a clean stand mixer.
  6. Beat for 2 to 3 minutes or until no butter clumps remain.
  7. Add eggs and stir until just combined.
  8. Add gluten free 1 to 1 flour (or all purpose flour), baking soda, vanilla extract, and sea salt to the mixer.
  9. Stir until a thick cookie dough forms.
  10. Carefully fold in the finely diced strawberries.
  11. Place the bowl of cookie dough in the fridge for 30 minutes to firm up.
  12. After 30 minutes, remove the dough from the fridge.
  13. Remove the cream cheese balls from the freezer.
  14. Preheat oven to 350 degrees Fahrenheit (175°C).
  15. Line a baking pan with parchment paper.
  16. Use a spoon to scoop large balls of cookie dough.
  17. Place cookie dough balls on the lined baking pan.
  18. Press an indent in the center of each cookie dough ball with your thumb or the back of a spoon.
  19. Place a frozen cream cheese ball into each indent.
  20. Form the cookie dough around the cream cheese ball, ensuring it is completely sealed inside.
  21. Continue for all cookie dough and cream cheese balls.
  22. Space cookies at least 3 inches apart on the baking pan.
  23. Bake for 11 to 12 minutes, or until cookies are just set in the middle.
  24. Remove cookies from the oven.
  25. Allow cookies to cool on the pan for 10 minutes.
  26. Carefully transfer cookies to a wire rack to finish cooling.

Notes

Ensure cream cheese is truly softened for a smooth filling.
Don’t skip freezing the cream cheese balls; it prevents melting during baking.
Chilling the cookie dough makes it easier to handle and prevents excessive spreading.
Bake just until the edges are set; cookies will continue to firm up as they cool.

Find it online: https://thecozycuppa.com/strawberry-cheesecake-cookies/