Get the Recipe: Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are soft, sweet and delicious! The cream cheese filling is so creamy. These cookies are fresh, easy to make, and great for any occasion!
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Cookies
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup brown sugar, tightly packed
- 2 eggs
- 3 ⅔ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup finely diced strawberries
- pinch sea salt, optional
Instructions
- First, make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.
- Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking pan. Repeat for all cream cheese mixture. Place pan in freezer while making the cookie dough.
- To make the cookie dough, add cold butter, granulated sugar and brown sugar to a clean stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs. Stir until combined.
- Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.
- Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up.
- After 30 minutes, remove dough from fridge. Remove cream cheese balls from freezer. Preheat oven to 350 degrees Fahrenheit and line baking pan with parchment paper.
- Use spoon to scoop large balls of cookie dough. Place on lined baking pan. Use thumb or back of spoon to press an indent in the center of cookie dough. Place a ball of cream cheese mixture into indent.
- Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.
- Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.
- Bake for 11 to 12 minutes or until cookies are just set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.
Notes
- Softened cream cheese is much easier to beat than cold cream cheese. Beat until no clumps of cream cheese remain.
- The balls of cream cheese mixture do not have to be perfectly round.
- This recipe needs very cold butter. Use butter straight from your fridge. Softened butter will yield runny, thin cookies that spread too much while baking.
- This recipe can be made with either gluten free 1 to 1 flour or all purpose flour.
- The cookie dough will seem thick. This is purposeful so that the cookie dough can securely hold the cream cheese filling.
- Bake until cookies seem just barely set in the middle. They will be soft when they first come out of the oven.
- Due to the cream cheese filling, store cookies in the fridge for up to 4 days.
- These cookies are large!
Calories: 411kcal, Carbohydrates: 57g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 242mg, Potassium: 87mg, Fiber: 1g, Sugar: 26g, Vitamin A: 613IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg