Description
Delight in these luscious Strawberry Cheesecake Cookies, featuring a tender cookie infused with freeze-dried strawberries and a creamy cheesecake filling. Perfectly balanced with a hint of lemon zest, these cookies offer a sweet, tangy bite that’s both elegant and comforting. Ideal for dessert lovers seeking a fresh twist on classic cheesecake and cookie flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup freeze-dried strawberries, finely crushed
Cheesecake Filling
- 8 oz cream cheese, chilled and cubed
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
- Optional: A few drops of red food coloring for a deeper pink hue
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using a mixer until the mixture becomes light, fluffy, and pale in color.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar, mixing until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and finely crushed freeze-dried strawberries to evenly distribute all dry elements and the strawberry flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Prepare Cheesecake Filling: In a small bowl, blend the chilled, cubed cream cheese with powdered sugar and lemon zest until smooth and slightly whipped. Add red food coloring if a deeper pink color is desired.
- Form Cookies: Take about one tablespoon of cookie dough and flatten it in your palm. Place a small spoonful of the cheesecake filling in the center, then gently fold the edges of the dough around the filling, sealing it completely and rolling into a smooth ball.
- Arrange on Baking Sheet: Place the filled dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 12-15 minutes, or until the edges turn lightly golden. Watch carefully to avoid overbaking which can dry out the cookies.
- Cool: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely, allowing the filling to set inside.
Notes
- Use chilled cream cheese for the filling to make mixing easier and ensure a smooth texture.
- To intensify the strawberry flavor, consider using additional freeze-dried strawberry powder sprinkled on top before baking.
- The optional red food coloring is purely for aesthetics and does not affect flavor.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- If the dough is too soft, refrigerate it for 30 minutes before forming the cookies to prevent spreading.
