Easy Strawberry Cheesecake cookies (VIDEO)
Strawberry Cheesecake Cookies are the ultimate chewy, gooey cream cheese-filled cookies that are bursting in natural strawberry flavor! Besides how amazing they taste, the best thing about these Strawberry cookies is that no special equipment is needed to make them and they come together surprisingly easily following my step-by-step baking guide!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 220 g Unsalted butter (room temp.)
- 210 g Granulated sugar
- 1 Egg (room temp.)
- 1 Egg yolk (room temp.)
- 330 g All purpose
- ¾ Teaspoon Salt
- 1½ Teaspoon Baking soda
- 140 g Fresh Strawberry (chopped into small pieces)
- 180 g Cream cheese (eg. Full fat Philadephia)
- 30 g Powdered sugar (sifted)
- freeze dried strawberries (optional)
Instructions
- 1
Start with the cream cheese filling
- 2
Whip cream cheese with powdered sugar for a few minutes, then pipe or spoon 12 equal-sized balls on a parchment paper or silicone baking mat
- 3
Gently flatten the top of the balls so the cream cheese filling looks sort of round but a bit more on the flat side. Freeze for 30-60 minutes
- 4
Continue with the cookie dough
- 5
With an electric hand mixer whip room temperature butter with sugar for a few minutes
- 6
Mix in the egg, just until combined
- 7
Sift flour, salt, and baking soda together then add the flour mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- 8
Cut strawberry into small pieces and gently soak the access moist out of them with a paper towel so they won´t make the cookie dough too wet
- 9
Fold in strawberry pieces just until combined, do not mash the strawverry pieces into the dough. Leave some strawberry for later so you can place more on top of the half baked cookies
- 10
Prepare 2 baking pans with parchment
- 11
Divide the dough into 24 equal balls (using a Digital scale is handy)
- 12
Take one cookie dough portion, place it onto the parchment paper and gently flatten the top. The diameter of the cookie dough should be bigger, than the diameter of the frozen cream cheese filling
- 13
Take one frozen cream cheese filling and place it on top of the cookie dough. Take another cookie dough portion and gently but firmly seal the frozen cream cheese filling with the bottom cookie dough
- 14
Continue with the rest, overall you will have 12 cream cheese filled cookies
- 15
Let cookie dough rest in the fridge for an hour or 20 minutes in the freezer
- 16
Baking
- 17
Pre-heat oven to 175 C / 347°F
- 18
Bake the cookies for 25-30 minutes in the following way: Bake for 15 minutes then place some more strawberries on top, then bake them for further 10-15 minutes.
- 19
Apply the circular trick with the cookie cutter, if desired. See tips above
- 20
Let the cookies rest for a few minutes, then carefully remove them from the parchment paper and let them cool on a Cooling rack. The Cookies will further set as they cool. Sprinkle them with freeze dried strawberries (optional)
- 21
Serve them while they are slightly warm
- 22
Store refrigerated for 1-2 days