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strawberry cheesecake cookies

Strawberry Cheesecake Cookies

These delightful cookies combine the buttery goodness of shortbread with a tangy cream cheese center and the sweetness of strawberries. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup (2 sticks) Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Freeze-Dried Strawberries finely crushed
Cheesecake Filling Ingredients
  • 8 ounces Cream Cheese softened
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing bowls
  • Baking Sheets
  • Parchment paper
  • Electric Mixer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Stir in crushed freeze-dried strawberries.
  4. In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
  5. Roll cookie dough into 1-inch balls. Flatten slightly. Place a teaspoon of cheesecake filling in the center of each.
  6. Bake for 10-12 minutes, or until edges are lightly golden brown.
  7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use full-fat cream cheese. Fresh strawberries can be substituted for freeze-dried, but reduce the amount slightly to account for moisture. Store cookies in an airtight container at room temperature for up to 3 days.