Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 1/4 cups all-purpose flour (approximately 281 g)
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
3/4 cup unsalted butter, softened (170 g)
06 -
3/4 cup granulated sugar (150 g)
07 -
1/2 cup packed light brown sugar (110 g)
08 -
1 large egg
09 -
1 egg yolk
10 -
2 teaspoons vanilla extract
11 -
1/4 teaspoon almond extract (optional)
→ Cheesecake Filling
12 -
6 oz cream cheese, softened (170 g)
13 -
1/4 cup granulated sugar (50 g)
14 -
1 teaspoon vanilla extract
→ Strawberry Swirl
15 -
1 cup fresh or frozen strawberries, chopped (150 g)
16 -
2 tablespoons granulated sugar (25 g)
17 -
1 teaspoon cornstarch mixed with 1 teaspoon water
18 -
1 teaspoon lemon juice
# Instructions:
01 -
Combine strawberries and sugar in a small saucepan over medium heat. Stir until the fruit releases juices and softens, about 5 minutes. Incorporate the cornstarch mixture and lemon juice; cook another 2–3 minutes until thickened. Remove from heat and cool completely before use.
02 -
Beat cream cheese, sugar, and vanilla extract in a small bowl until smooth and creamy. Drop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes to prevent leakage during baking.
03 -
Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. Add egg, egg yolk, and vanilla extract; mix well. Gradually incorporate dry ingredients until just combined without overmixing.
04 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 1 tablespoon of dough, flatten slightly, place a frozen cheesecake ball in the center, and cover with another tablespoon of dough. Seal edges fully and gently flatten the top. Drizzle or swirl about 1/2 teaspoon of cooled strawberry sauce atop each cookie, using a toothpick to create a marble effect if desired.
05 -
Bake cookies for 11–13 minutes until edges are lightly golden and centers remain slightly soft. Allow cooling on the baking sheet for 5 minutes before transferring to a cooling rack.
06 -
Once cooled, enjoy cookies featuring chewy edges, soft centers, and creamy cheesecake filling enhanced with strawberry flavor. Ideal paired with cold milk or coffee.
# Notes:
01 -
Freezing cheesecake filling prevents leakage during baking. Puree strawberry sauce for a smooth texture or leave chunky for visible fruit pieces.