Strawberry Cheesecake Cookies with Fresh Strawberries
By Felix Grant
Prep
20 min
Cook
14 min
Total
34 min
Servings
8
Level
Medium
Strawberries need to be diced finely and drained for strawberry cheesecake cookies so that the cookies aren't too moist․ Pieces of strawberries fill spaces around the cream cheese center․ Pieces of strawberry can be seen in the final product‚ which has a soft exterior․
The center filling for the cookies consists of block cream cheese and powdered sugar mixed together and then frozen with cookie dough scoops․ The hard filling aids in sticking the cookie dough scoops together and maintaining the shape of the cookie after baking․ Tub cream cheese is not recommended for this recipe․ Tub cream cheese blocks the transfer of color from other foods‚ such as fruit‚ to the filling․
I cream the butter and sugars until light in color․ Mix the egg and vanilla until combined․ Add dry ingredients on low speed until traces of flour are visible․ This technique helps prevent discoloration of the fruit․ I use a stand mixer to mix ingredients and a silicone spatula to add the fruit․
A large scoop provides enough dough per cookie to cover the frozen filling․ Parchment keeps the bottoms of the cookies from sticking to the baking sheet․ I add a fresh strawberry piece to the doughballs before baking for a look like a bakery-doughnut (I like the red garnish)․ I sprinkle crumbs and a strawberry piece over the cookies on the serving tray․
Why you'll love this recipe
- Fresh strawberries make red spots in the pastry dough and provide a tart flavor that contrasts with the cream cheese filling․
- Block cream cheese will bake into a filled cookie that keeps its shape when cooled․
- Brown sugar helps keep cookies moist․ White sugar gives cookies a bakery look․
- A full cup of strawberries is used to make eight cookies․
- Underbaked edges around the filling; chopped strawberries are visible on top․
- Adding an extra strawberry slice to the cookie will result in the strawberry still being visible after baking․
Ingredients
- •4 oz full-fat cream cheese (113g, block-style, softened)
- •¼ cup powdered sugar (30g, sifted)
- •½ cup unsalted butter (113g, softened to room temperature)
- •½ cup light brown sugar (100g, packed)
- •⅓ cup granulated white sugar (66g)
- •1 large egg (room temperature)
- •1 tsp vanilla extract (5ml)
- •1 ¾ cups all-purpose flour (210g, spoon and leveled)
- •½ tsp baking powder (2g)
- •¼ tsp baking soda (1g)
- •½ tsp salt (3g)
- •1 cup fresh strawberries (150g, finely diced and patted dry)
Instructions
- 1
Beat the cream cheese and powdered sugar in a small bowl until completely smooth. Drop 8 even 1-tablespoon dollops onto a parchment-lined plate and freeze for at least 30 minutes, until solid.
- 2
Cream the softened butter, brown sugar, and granulated white sugar in a stand mixer on medium-high speed for 2 minutes, until pale and fluffy.
- 3
Add the egg and vanilla extract, then mix until just combined.
- 4
Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the wet ingredients on low speed until a few flour streaks remain.
- 5
Pat the diced strawberries dry with a paper towel. Fold them into the dough carefully with a silicone spatula.
- 6
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Scoop 3 tablespoons of dough and flatten it into a disc. Set a frozen cream cheese dollop in the center, then wrap the dough fully around it and roll into a smooth ball.
- 7
Place the stuffed dough balls 3 inches apart on the baking sheet. Bake for 13-15 minutes, until the edges are pale golden-brown and the tops are slightly cracked.
- 8
Cool the cookies on the pan for 10 minutes before breaking them open.
FAQ
Nutrition (per serving)
Calories
320
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
