Description
These sensational strawberry cheesecake cookies combine a soft, spiced cookie base with a creamy cheesecake center and a sweet strawberry compote, creating the perfect dessert treat.
Ingredients
- 1 pound strawberries (fresh or frozen), hulled
- ½ cup white granulated sugar (for filling)
- ¼ cup water
- 6 ounces cream cheese, room temperature
- ½ cup granulated sugar (for cream cheese filling)
- 1 egg yolk, room temperature
- 1 cup unsalted butter, slightly cold, cubed
- ¾ cup light brown sugar, packed
- ⅓ cup granulated sugar (for dough)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- 1¼ cups cake flour
- 1 teaspoon cornstarch
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Prepare the strawberry filling: Chop fresh strawberries (or use frozen), then cook with sugar and water in a saucepan over medium heat until thickened, about 8–10 minutes. Let cool.
- Make the cream cheese filling: Beat cream cheese until smooth, then add sugar and egg yolk, mixing until creamy. Transfer to a piping bag and chill.
- Make the cookie dough: Whisk together all-purpose flour, cake flour, cornstarch, baking powder, salt, and cinnamon in a bowl.
- Cream butter with brown and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until incorporated.
- Gradually mix in the dry ingredients until just combined.
- Form dough balls and press the center of each to create a well.
- Fill half of each well with cream cheese filling and the other half with strawberry filling.
- Chill filled dough balls in the refrigerator for 1–2 hours or overnight.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Arrange chilled dough balls on baking sheets, spacing them apart, and bake for 13–15 minutes until edges are golden.
- Cool on baking sheet before transferring to a wire rack. Serve and enjoy!
Notes
- Chilling the dough is crucial for preventing spread and keeping the filling intact.
- You can use store-bought strawberry jam if you’re short on time.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Use a small cookie scoop or spoon to help evenly distribute the fillings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
