Indulge in these soft, buttery cookies filled with real strawberry pieces and a creamy cheesecake center. Perfect for spring, summer, or Valentine’s Day, these cookies combine the delightful flavors of fresh strawberries and rich cream cheese.
Ingredients and Substitutions
Cream Cheese Filling
- ¾ cup (6 oz) cream cheese, softened – Provides a rich, tangy filling. Regular or vegan cream cheese can be used.
- ¼ cup powdered sugar – Adds sweetness to the filling.
Cookie Dough
- 1 cup unsalted butter, softened – Gives the cookies a buttery flavor. Vegan butter can be substituted.
- ¾ cup granulated sugar – Sweetens the cookies.
- ¼ cup brown sugar – Adds moisture and a hint of molasses flavor.
- 1 large egg – Binds the ingredients together.
- 1 large egg yolk – Adds richness
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 teaspoon baking soda – Leavens the cookies.
- ¼ teaspoon salt – Balances the sweetness.
- 2¾ cups all-purpose flour – Provides structure to the cookies.
- ½-⅔ cup fresh strawberries, diced small – Infuses natural strawberry flavor. Fresh strawberries are recommended to prevent excess moisture.
Step-by-Step Instructions
Prepare the Cream Cheese Filling
- In a small bowl, mix the softened cream cheese with powdered sugar until smooth.
- Line a small baking sheet or plate with parchment paper. Place 12 heaping teaspoons of the cream cheese mixture onto the sheet.
- Freeze for at least one hour, or until almost completely solid.
Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, using a handheld or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, ensuring they are evenly distributed without overmixing.
Assemble and Bake the Cookies
- Using a medium cookie scoop or two tablespoons, scoop out portions of the dough. Flatten each portion slightly with your hands.
- Place one frozen cream cheese filling in the center of the flattened dough. Fold the dough around the filling, ensuring it is completely sealed.
- Place the filled dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and slightly golden. The centers may appear slightly undercooked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
- Enjoy these cookies slightly warm or at room temperature.
- Pair with a glass of cold milk or a cup of hot tea.
- For an extra indulgent treat, drizzle with melted white chocolate.
Storage and Reheating
Storing
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Due to the cream cheese filling, it’s best to refrigerate the cookies in an airtight container for up to 5 days.
Freezing
- Place the baked and cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations and Customizations
- Mixed Berry Version: Use a blend of diced strawberries, raspberries, and blueberries for a mixed berry flavor.
- Chocolate Chip Addition: Fold in ½ cup of white or dark chocolate chips into the dough for added sweetness.
- Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
FAQs
Can I use frozen strawberries?
It’s recommended to use fresh strawberries to prevent excess moisture in the dough. If using frozen strawberries, thaw and pat them dry thoroughly before adding to the dough.
Why is my dough sticky?
The moisture from the strawberries can make the dough slightly sticky. Chilling the dough for 10-15 minutes before shaping can help manage this.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. If refrigerating, allow the dough to sit at room temperature for a few minutes to make it easier to handle.
How do I prevent the cream cheese filling from leaking?
Ensure that the dough completely encases the cream cheese filling with no gaps or thin spots. Properly sealing the dough around the filling helps prevent leakage during baking.
Enjoy these delightful strawberry cheesecake cookies that bring together the best of both worlds: the freshness of strawberries and the richness of cheesecake!