Sensational Strawberry Cheesecake Cookies (Print version)

Soft strawberry cookies wrapped around a creamy cheesecake filling with jammy fruit streaks in every bite.

# Ingredients:

For the cheesecake filling

01 - 6 oz (170 g) brick-style cream cheese, softened
02 - 1/3 cup (40 g) powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - 1/2 teaspoon finely grated lemon zest

For the strawberry ribbon

05 - 1 cup (150 g) finely diced fresh strawberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon fresh lemon juice
08 - 1 teaspoon cornstarch

For the cookie dough

09 - 2 3/4 cups (345 g) all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon fine salt
13 - 1 cup (226 g) unsalted butter, softened
14 - 3/4 cup (150 g) granulated sugar
15 - 1/4 cup (55 g) packed light brown sugar
16 - 1 large egg, room temperature
17 - 1 large egg yolk, room temperature
18 - 2 teaspoons vanilla extract
19 - 1/2 cup (12 g) crushed freeze-dried strawberries
20 - 1/4 cup (50 g) granulated sugar, for rolling

# Instructions:

01 - Beat the cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Scoop 18 small mounds, about 2 teaspoons each, onto a parchment-lined plate and freeze for 45-60 minutes until firm.
02 - Combine strawberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 8-10 minutes, stirring often, until thick and jammy. Cool completely.
03 - Whisk flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries in a medium bowl.
04 - Beat butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla, then mix in the dry ingredients just until no dry streaks remain.
05 - Drop small spoonfuls of the cooled strawberry mixture over the dough and fold gently 4-5 times. Leave visible streaks instead of mixing it in fully.
06 - Heat the oven to 350°F (175°C). Scoop dough into 18 portions. Flatten each portion, place a frozen cheesecake mound in the center, seal the dough around it, and roll in sugar.
07 - Arrange 6 cookies per parchment-lined baking sheet. Bake for 11-13 minutes, until the edges are set and the centers still look soft.
08 - Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack. Cool fully so the cheesecake filling can set.

# Good to know:

01 - Use brick-style cream cheese, not whipped cream cheese from a tub.
02 - The strawberry mixture must be cooled before it touches the dough.
03 - Store finished cookies in the refrigerator because of the cream cheese filling.

Back