Ultimate Strawberry Cheesecake Cookies Recipe with a Creamy Surprise
Dive into the sweet and irresistible world of Strawberry Cheesecake Cookies, a delightful treat that perfectly combines the rich, creamy textures of cheesecake with the fresh, vibrant flavors of strawberries. Ideal for baking enthusiasts and dessert lovers alike, this recipe introduces a unique twist to traditional cookies by incorporating a luscious cream cheese filling. Perfect for special occasions, as a thoughtful homemade gift, or simply as a treat to brighten up your day, these cookies are sure to impress. Follow along as we guide you through the steps to create these mouth-watering cookies, complete with tips for serving, storage, and maintaining freshness.
Ingredients:
For the Cookies:
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup fresh strawberries, chopped and dried with a paper towel
For the Cream Cheese Filling:
- ¾ cup cream cheese, room temperature
- ¼ cup powdered sugar
Directions:
1. Prepare the Cream Cheese Filling:
- In a medium bowl, combine the cream cheese and powdered sugar. Whisk until smooth.
- Line a plate or small baking sheet with parchment paper. Using a small cookie scoop, form about 12 even balls of the cream cheese mixture. Freeze for at least 30 minutes, or until completely frozen.
2. Make the Cookie Dough:
- Preheat your oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
- In a stand mixer or with a hand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, vanilla, and strawberry extracts, mixing just until combined.
- Gradually add the flour and baking soda, mixing until no dry spots remain. Fold in the chopped strawberries carefully to avoid crushing them.
3. Assemble the Cookies:
- Scoop about 24 balls of cookie dough onto the prepared baking sheets. Create an indentation in the center of half the dough balls and place a frozen cream cheese ball in each. Cover with the remaining dough balls, sealing the edges and rolling them into smooth balls.
- Bake for 13-15 minutes until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
Serve these Strawberry Cheesecake Cookies fresh out of the oven for a warm, gooey center, or enjoy them at room temperature for a firmer texture. They pair wonderfully with a glass of cold milk, a cup of coffee, or your favorite tea, making them a versatile dessert for any occasion.
Storage and Freshness:
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month. To enjoy from frozen, let thaw at room temperature or warm slightly in the microwave for a few seconds.
Frequently Asked Questions:
Q: Can I use frozen strawberries instead of fresh? A: Yes, but make sure to thaw, chop, and thoroughly dry them to prevent excess moisture from affecting the dough.
Q: Can I make the dough ahead of time? A: Absolutely! You can refrigerate the dough for up to 2 days before baking. Just remember to let it come to room temperature for easier handling.
Q: Is it possible to make these cookies gluten-free? A: Yes, substitute the all-purpose flour with your preferred gluten-free blend. Keep in mind that textures may vary slightly.
Q: Can the cream cheese filling be flavored or colored? A: Definitely! Feel free to add food coloring or mix in a little strawberry puree for an extra flavor punch, adjusting the powdered sugar if necessary for the right consistency.
This Strawberry Cheesecake Cookies recipe not only brings a delightful twist to your dessert repertoire but also offers a delicious way to create lasting memories in the kitchen. With their creamy surprise center and fresh strawberry flavor, these cookies are sure to become a new favorite.