Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

from spaceshipsandlaserbeams.com
Dessert
36 min
391 kcal / serving

These strawberry cheesecake cookies have all the delightful flavors of cheesecake and bursts of strawberries in a unique cookie form.

Ingredients

  • 6 ouncescream cheese, (softened)
  • ⅓ cuppowdered sugar
  • 3 cupsall-purpose flour, (spooned and leveled)
  • 1 teaspoonbaking powder
  • ½ teaspoonbaking soda
  • 1 cupsalted sweet cream butter, (softened)
  • ⅝ cupgranulated sugar
  • ⅓ cuplight brown sugar, (packed)
  • 1 ½ teaspoonspure vanilla extract
  • ½ teaspoonstrawberry extract
  • 1 largeegg, (room temperature)
  • 1egg white
  • 1 cupfresh strawberries, (capped, cored and finely chopped )
  • 1 tablespoonall-purpose flour

Directions

Cream cheese filling

  1. 1

    Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.

  2. 2

    Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.

  3. 3

    Line a small baking sheet with parchment paper.

  4. 4

    Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.

Strawberry cookie dough

  1. 1

    Add the flour, baking soda, and baking powder to a medium-sized mixing bowl, and whisk to combine.

  2. 2

    Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth.

  3. 3

    Add the sugars and continue to mix for 1 minute until light and fluffy.

  4. 4

    Add the vanilla extract and the strawberry extract, and mix just until combined.

  5. 5

    Add the eggs, 1 at a time, mixing well after each egg.

  6. 6

    Lower the mixer speed to low and add the dry ingredients 1 cup at a time. Mix just until incorporated.

  7. 7

    Toss the chopped strawberries in the 1 tablespoon of flour.

  8. 8

    Fold in the strawberries. Cover tightly and chill in the refrigerator for 30 minutes.

  9. 9

    Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set them aside.

  10. 10

    Scoop out 3 tablespoons of cookie dough. Place the dough 3 inches apart. There will be 6 cookies per baking sheet.

  11. 11

    Using your thumb or 1 teaspoon measuring spoon, make a divot in the center of each cookie.

  12. 12

    Remove the cream cheese dollops from the freezer.

  13. 13

    Place 1 of the cream cheese dollops into the divot in the center of the cookie dough.

  14. 14

    Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls. Bake for 15 to 16 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10 to 12 minutes before moving the cookies to a cooling rack to completely cool.