Strawberry Cheesecake Cookies Recipe (Print version)
Soft strawberry cheesecake cookies with graham crumbs, real strawberries, and a creamy cheesecake filling tucked inside.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
2 oz (57 g) cream cheese, softened
03 -
1/3 cup (70 g) packed light brown sugar
04 -
2/3 cup (135 g) granulated sugar
05 -
1 large egg, room temperature
06 -
1 large egg yolk, room temperature
07 -
1 teaspoon vanilla extract
08 -
2 1/2 cups (320 g) all-purpose flour
09 -
1/2 cup (55 g) finely ground graham cracker crumbs
10 -
3/4 teaspoon baking soda
11 -
1/2 teaspoon fine salt
12 -
2/3 cup finely diced fresh strawberries, patted dry
13 -
1/3 cup crushed freeze-dried strawberries
For the cheesecake filling
14 -
6 oz (170 g) cream cheese, softened
15 -
3 tablespoons granulated sugar
16 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Beat the butter and 2 oz cream cheese in a large bowl until smooth and creamy, about 1 minute. Add brown sugar and 2/3 cup granulated sugar and beat until fluffy, 2-3 minutes.
02 -
Beat in the egg, egg yolk, and 1 teaspoon vanilla just until combined. Scrape down the bowl so the dough mixes evenly.
03 -
Whisk flour, graham cracker crumbs, baking soda, and salt in a separate bowl. Add to the butter mixture and mix on low just until no dry streaks remain.
04 -
Fold in the fresh strawberries and freeze-dried strawberries with a spatula. Cover and chill the dough for 30 minutes, or until firm enough to handle.
05 -
Stir the remaining 6 oz cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Freeze for 25-30 minutes, until thick and scoopable.
06 -
Heat the oven to 350 F and line baking sheets with parchment. Flatten 1 tablespoon of dough into a disk, add about 1 teaspoon filling, cover with another dough disk, and pinch the edges sealed. Repeat with remaining dough and filling.
07 -
Bake one sheet at a time for 10-12 minutes, until the edges are set and lightly golden. Cool on the pan for 5 minutes, then move to a rack to cool completely.
# Good to know:
01 -
Cookies are softest and most cheesecake-like the day they are baked.
02 -
Chilling the dough and filling makes shaping much easier.
03 -
Store baked cookies in the refrigerator because of the cream cheese filling.