Description
These Strawberry Cheesecake Cookies blend rich cream cheese and juicy strawberries into a delightful treat. Perfect for snacks or dessert, they are quick to prepare and irresistibly delicious.
Ingredients
- Cream Cheese (6 oz / 170 g, cold)
- Granulated White Sugar (3 tbsp / 38 g & 1 cup / 200 g + 1/4 cup / 50 g for rolling)
- Vanilla Extract (1/2 tsp & 2 tsp)
- Fresh Strawberries (12 oz / 340 g, hulled and finely diced)
- All-Purpose Flour (2 3/4 cups / 344 g)
- Baking Powder (1/2 tsp)
- Baking Soda (1/2 tsp)
- Salt (1/2 tsp)
- Unsalted Butter (1 cup / 227 g, very softened)
- Egg (1, at room temperature)
- Granulated White Sugar for Rolling (1/4 cup / 50 g)
Instructions
- Prepare the filling by mixing cream cheese, sugar, and vanilla until fluffy; freeze portions.
- Cook strawberries with sugar for jam until thickened; cool in the refrigerator.
- Preheat oven to 350℉ (175℃) and prepare baking sheets.
- Cream butter and sugar until light and fluffy; add egg and vanilla.
- Combine dry ingredients with wet ingredients.
- Layer dough with jam portions, folding gently.
- Shape and roll cookies, encasing the filling, and roll in sugar.
- Bake cookies for 11-12 minutes until edges are golden, then cool.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.
Reheat in the oven at 350℉ (175℃) for 5-8 minutes if desired.
For gluten-free options, substitute all-purpose flour with a gluten-free blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg