Description
Soft Strawberry Cheesecake Cookies combine the sweetness of fresh strawberries with a creamy cheesecake filling, wrapped in a soft pink cookie. Each bite is melt-in-your-mouth delicious and perfect for any occasion.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup fresh strawberries, finely chopped
- Few drops pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter and granulated sugar until fluffy. Add egg and vanilla, mixing well.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until combined. Add food coloring and fold in chopped strawberries.
- In a separate small bowl, beat cream cheese and powdered sugar until smooth for the cheesecake filling.
- Scoop one tablespoon of dough, flatten slightly, and place a small amount of cheesecake filling in the center. Top with another piece of dough and seal edges completely.
- Place on baking sheet and bake 10–12 minutes or until the edges look set. Let cool on the pan for 5 minutes before transferring to a rack.
Notes
- Do not overmix the dough to keep cookies soft.
- Use small strawberry pieces to prevent excess moisture.
- Seal edges tightly so the filling stays inside during baking.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg