Easy Strawberry Cheesecake cookies (VIDEO)

5 from 5 votes

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 Time30

Cook Time30

Waiting Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 370kcal

Author: Katalin Nagy

Equipment

Ingredients

Strawberry cookies

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

Cream cheese filling

180 g Cream cheese eg. Full fat Philadephia
30 g Powdered sugar sifted

Decoration

freeze dried strawberries optional

Metric - US Customary

Instructions

Start with the cream cheese filling

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
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

Continue with the cookie dough

With an electric hand mixer whip room temperature butter with sugar for a few minutes
Mix in the egg, just until combined
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
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
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
Prepare 2 baking pans with parchment
Divide the dough into 24 equal balls (using a Digital scale is handy)
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
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
Continue with the rest, overall you will have 12 cream cheese filled cookies
Let cookie dough rest in the fridge for an hour or 20 minutes in the freezer

Baking

Pre-heat oven to 175 C / 347°F
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.
Apply the circular trick with the cookie cutter, if desired. See tips above
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)
Serve them while they are slightly warm
Store refrigerated for 1-2 days

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Use 82% European style unsalted butter when making cookies
Bread flour makes the cookies extra chewy, feel free to substitute it with all purpose flour
Do not use frozen strawberry in this recipe as it would make the cookies too moist/wet

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Respect the chilling and freezing time in the recipe, do not skip it or you won't be able to fill the cookie dough with the cream cheese filling
Do not add more strawberries to the cookie dough as it might make it too wet
Try not to overbake your cookies if you prefer them fudge and gooey

Nutrition