Introduction to Strawberry Cheesecake Cookies Soft
There’s something truly magical about biting into a soft, chewy cookie filled with a rich strawberry cheesecake center.
As a busy mom, I know how precious those little moments of joy can be, especially when shared with loved ones.
These Strawberry Cheesecake Cookies Soft are the perfect treat to whip up when you want to impress without spending the whole afternoon in the kitchen.
Imagine the smiles as you bring a tray of these delightful cookies to the table.
Trust me, they’ll savor every moment of indulgence, and so will you!
Why You’ll Love This Strawberry Cheesecake Cookies Soft
These Strawberry Cheesecake Cookies Soft are truly a dream come true for any busy mom!
They come together quickly without sacrificing flavor or fun.
Each cookie offers a blissful combination of soft, chewy texture and creamy strawberry cheesecake goodness that’s simply irresistible.
When you need a quick dessert to satisfy cravings or impress your family, this recipe is your go-to solution!
Ingredients for Strawberry Cheesecake Cookies Soft
Let’s dive into the tasty building blocks of these Strawberry Cheesecake Cookies Soft!
First, we have cream cheese, the star of the show, bringing that rich, creamy filling that defines classic cheesecake.
Then, powdered sugar sweetens the mix into a delightful frosting-like texture, while a splash of vanilla extract adds an aromatic warmth.
Next up is unsalted butter, which contributes a sumptuous richness to the cookie dough, helping create that soft, melt-in-your-mouth experience.
Granulated sugar balances the flavors, while the egg binds everything together beautifully.
Now for the dry ingredients: all-purpose flour gives structure, baking powder helps the cookies rise, and a pinch of salt enhances all the tastes.
The crushed freeze-dried strawberries add delightful bursts of fruity flavor, and if you’re feeling adventurous, toss in some white chocolate chips for an extra sweet twist!
Don’t worry, I’ll provide exact measurements at the end for easy printing!
How to Make Strawberry Cheesecake Cookies Soft
Ready to whip up a batch of these delightful Strawberry Cheesecake Cookies Soft? Let’s dive right into the process! Follow these steps, and you’ll have a plateful of happy faces in no time.
Prepare the Cheesecake Filling
Start by combining your softened cream cheese, powdered sugar, and vanilla extract in a small bowl.
Mix everything until it’s perfectly smooth.
This step is crucial—after blending, you’ll want to freeze the filling.
Portion out small mounds on a parchment-lined tray and let them freeze for at least 30 minutes.
This will make handling the filling so much easier!
Create the Cookie Dough
Now, let’s get to the cookie dough! In a large bowl, beat together your softened unsalted butter and granulated sugar.
You want it to turn pale and fluffy—this should take about 2-3 minutes.
Next, crack in the egg and add a splash of vanilla extract, mixing until everything is beautifully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add this dry mixture to your buttery goodness, mixing gently just until combined.
Finally, fold in those crushed freeze-dried strawberries, and if you fancy it, toss in some white chocolate chips for a dreamy twist!
Combine and Form the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Time to bring it all together! Scoop about 1.5 tablespoons of your cookie dough and flatten it slightly in your palm.
Place a frozen mound of cheesecake filling directly in the center, then carefully fold the dough over the filling, sealing the edges completely.
This is key to ensuring a gooey surprise when you bite in!
Repeat this with the remaining dough and filling, spacing the cookies about 2 inches apart on the baking sheet.
Bake the Cookies
Slide your baking sheet into the preheated oven and bake for 12-14 minutes or until the edges are a lovely golden brown.
To ensure they’re just right, let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully.
Trust me; this moment of patience will pay off with perfectly soft cookies!
Tips for Success
To ensure your Strawberry Cheesecake Cookies Soft turn out perfectly, here are a few tips from my kitchen to yours. Make sure your cream cheese is softened well; this will make blending super easy and help create a smooth filling.
Using fresh freeze-dried strawberries enhances both flavor and texture, giving your cookies a delightful burst of fruity goodness.
Lastly, don’t skip the chilling step for the filling—this keeps the centers from leaking during baking!
Equipment Needed
To make your Strawberry Cheesecake Cookies Soft, gather these essential tools:
- Mixing bowls (one large and one small)
- Measuring cups and spoons for precision
- Hand mixer or whisk for blending
- Baking sheets lined with parchment paper
- Cookie scoop or tablespoon for portioning
- Cooling rack to let cookies breathe
Variations
Get creative with your Strawberry Cheesecake Cookies Soft!
Swap out the strawberries for other fruits like blueberries or raspberries to switch up the flavor profile.
For a gluten-free version, simply substitute all-purpose flour with your favorite gluten-free flour blend.
The possibilities are as endless as your imagination!
Serving Suggestions
These Strawberry Cheesecake Cookies Soft are delightful on their own, but pair them with a hot cup of coffee or your favorite tea for a delightful treat!
For a touch of indulgence, serve them alongside a dollop of whipped cream or drizzle with chocolate sauce.
Your dessert table will shine!
FAQs about Strawberry Cheesecake Cookies Soft
Have questions about your delicious Strawberry Cheesecake Cookies Soft? You’re not alone! Here are some common inquiries that can help you enjoy these treats even more.
Can I freeze these cookies?
Absolutely! Once fully cooled, you can freeze the cookies for up to three months. Just store them in an airtight container, and they’ll maintain their delicious flavor.
How long do they last?
These cookies are best enjoyed fresh but can last in the refrigerator for up to five days. Enjoy them chilled or at room temperature!
What’s the best way to store them?
For optimal freshness, place the cookies in an airtight container. They keep beautifully in the fridge, but let them come to room temperature before serving for the best taste.
Can I use fresh strawberries instead of freeze-dried?
Yes, you can! Just make sure to chop them finely and drain any excess moisture to prevent sogginess.
What are some good pairings for these cookies?
They pair wonderfully with coffee, tea, or even a scoop of ice cream for an indulgent treat!
Final Thoughts
Making these Strawberry Cheesecake Cookies Soft is more than just baking; it’s creating moments of joy that you can share with loved ones.
Each time you pull a tray of these heavenly treats from the oven, you’re not just providing a dessert—you’re offering a hug in cookie form!
In our busy lives, we often forget to appreciate the simple pleasures. So, grab your kids or a friend and whip up a batch together.
These cookies remind us to savor sweet moments, one delightful bite at a time. Enjoy every scrumptious crumb!
Print
Strawberry Cheesecake Cookies Soft
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft cookies filled with a rich strawberry cheesecake center, perfect for dessert lovers.
Ingredients
- Cheesecake Filling
1 – 113 g cream cheese, softened - 2 – 16 g powdered sugar
- 3 – 2.5 ml vanilla extract
- Cookie Dough
4 – 113 g unsalted butter, softened - 5 – 150 g granulated sugar
- 6 – 1 large egg
- 7 – 5 ml vanilla extract
- 8 – 190 g all-purpose flour
- 9 – 2.5 ml baking powder
- 10 – 1.25 ml salt
- 11 – 15 g freeze-dried strawberries, crushed
- 12 – 43 g white chocolate chips (optional)
Instructions
- In a small bowl, blend softened cream cheese with powdered sugar and vanilla extract until completely smooth.
- Portion teaspoon-sized mounds of the cream cheese filling onto parchment-lined tray. Freeze for at least 30 minutes or until solid.
- In a large bowl, mix softened unsalted butter and granulated sugar until pale and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until fully integrated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually incorporate dry mixture into the wet mixture, mixing only until combined. Gently fold in crushed freeze-dried strawberries and white chocolate chips if using.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop about 1.5 tablespoons of dough, shape into a disc, and place a frozen cheesecake filling mound in the center. Cover with additional dough, sealing edges completely. Repeat with remaining ingredients, spacing cookies 5 cm apart.
- Bake for 12-14 minutes until edges turn golden. Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack to cool fully.
Notes
- Freezing the cream cheese filling solidifies it, making shaping and baking significantly easier and preventing leakage during baking.
- For storage, place cookies in an airtight container in the refrigerator for up to 5 days; serve chilled or at room temperature.
- If freeze-dried strawberries are unavailable, swirl in strawberry jam or incorporate well-drained chopped fresh strawberries, taking care to minimize extra moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
