Dive into the heavenly blend of strawberry and cheesecake in a delightful cookie form. Experience the taste explosion with main ingredients like cream cheese, fresh strawberries, and vanilla extract.
Ah, strawberries and cheesecake, two of my all-time favourites! I recall that one sun-drenched afternoon, while munching on strawberries and daydreaming about cheesecake, an idea hit me: why not create a cookie that encapsulates both? These Strawberry Cheesecake Cookies are reminiscent of that summer day and my childhood cravings. They transport me back to sitting on my grandmother’s porch, watching the sun dip below the horizon, my fingers painted red from juicy strawberries. This recipe? It’s more than just a cookie; it’s a trip down memory lane, sprinkled with love and nostalgia.
Why You’ll Love Strawberry Cheesecake Cookies:
What makes our Strawberry Cheesecake Cookies truly stand out?
First, we’re talking about a match made in heaven: the lush richness of cheesecake meets the fruity tang of strawberries. It’s like biting into a cloud – but even better.
Second, these cookies are dual-textured; while the exterior gives a classic cookie crunch, the inside surprises with a gooey cheesecake filling.
And, unlike regular cheesecake or strawberry pie, these are perfectly portable! No fork, no plate, just pure, unadulterated indulgence anytime, anywhere.
Ingredients Notes For Strawberry Cheesecake Cookies:
- Cream Cheese: Ensure it’s softened to room temperature. This ensures a smooth and even mixture without lumps.
- Strawberries: Fresh is the way to go! Avoid the frozen variety as they might make the dough too soggy.
- Strawberry Extract: Enhances the berry flavor but can be omitted if you want a subtler taste.
- Butter: We’re using salted sweet cream butter here. It offers a richer depth, complementing the sweetness of the cookie.
- Flour: Always spoon and level. Avoid scooping directly as it can compact the flour, leading to denser cookies.
Easy-to-Follow Steps To Make Strawberry Cheesecake Cookies:
- Cream Cheese Filling: Start by beating your cream cheese until it’s oh-so-smooth, reminiscent of fluffy clouds on a sunny day. Gently introduce it to powdered sugar and strawberry extract. Spoon out those lovely dollops and let them chill out in the freezer.
- Strawberry Cookie Dough: First, whisk your dry ingredients, channeling your inner fairy as you sprinkle in the magic. Cream the butter until it dances joyfully and light. Woo it with sugar, extracts, and eggs. Slowly add the dry mix until they’re all harmoniously blended. Toss those strawberries in flour, like they’re getting a light winter coat, and fold them in. Let the mixture take a short beauty nap in the fridge.
- Baking Time: Warm up your oven and prepare those baking sheets. Then, it’s time for some fun. Mold the cookie dough around the frozen cream cheese dollops, envisioning little dough blankets wrapping them snug. Let them bake till they’re golden at the edges. Patience, my dear! Let them rest a bit before you taste the magic.
These delicate darlings prefer a cool and dry environment. Store in an airtight container in the refrigerator for up to 5 days. For a longer love affair, you can freeze them for up to a month. Just ensure they’re wrapped tightly to avoid any frosty encounters.
Variations and Substitutions:
- Flavour Twist: Swap out strawberry extract for raspberry or blueberry for a fruity spin.
- Vegan Version: Use vegan cream cheese and butter substitutes. Replace eggs with flax eggs.
- Gluten-Free: Opt for gluten-free flour. Ensure it’s a good quality one so the cookies don’t miss out on their delightful texture.
Remember, my dear cookie aficionados, it’s all about the journey, not just the destination (though these cookies are a pretty fabulous destination). So put on that apron, channel your inner cookie maestro, and let’s get baking! 🍓🍪
Strawberry Cheesecake Cookies
Cream Cheese Filling:
- 6 ounces of cream cheese softened to room temperature
- ⅓ cup of powdered sugar
- ½ teaspoon of strawberry extract
Strawberry Cookie Dough:
- 3 cups of all-purpose flour measured with the spoon and level method
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 cup equivalent to 2 sticks of salted sweet cream butter, softened to room temperature
- ⅔ cup of granulated sugar
- ⅓ cup of packed light brown sugar
- 1½ teaspoons of pure vanilla extract
- ½ teaspoon of strawberry extract
- 1 large egg and 1 egg white both at room temperature
- 1 cup of fresh strawberries de-stemmed, cored, and finely chopped
- 1 tablespoon of all-purpose flour
For the Cream Cheese Filling:
- In a small mixing bowl, utilize a handheld mixer set at medium-high speed to beat the cream cheese for 30 seconds, ensuring it becomes smooth.
- Adjust the mixer speed to medium-low and incorporate the powdered sugar and strawberry extract. Subsequently, raise the speed to medium-high and continue beating for an additional 30 seconds to ensure a smooth consistency.
- Arrange a small baking sheet with parchment paper.
- Using a precise measure of approximately 1½ teaspoons per scoop, distribute 24 portions of the cream cheese mixture onto the prepared sheet, ensuring an equal spacing of 2 inches between each portion. Flatten each dollop into rounded disks. Place the sheet in the freezer to set the filling while preparing the cookie dough.
For the Strawberry Cookie Dough:
- In a medium-sized mixing bowl, combine the flour, baking soda, and baking powder. Set aside.
- Utilizing a stand mixer or a medium-sized mixing bowl and a handheld mixer set at medium-high speed, beat the butter for approximately 1 to 1½ minutes until it attains a smooth consistency.
- Incorporate both the granulated and brown sugars and continue mixing for 1 minute, aiming for a light and fluffy texture.
- Introduce the vanilla extract and the strawberry extract, mixing until they are integrated.
- Incorporate the eggs sequentially, ensuring thorough mixing after the addition of each egg.
- Reduce the mixer speed to low and incrementally introduce the flour mixture, adding 1 cup at a time, and mixing just until combined.
- To prevent sedimentation of strawberries in the batter, coat the chopped strawberries with the tablespoon of flour.
- Incorporate the flour-coated strawberries into the cookie batter, either by folding manually or using a stand mixer at its lowest speed setting. Once combined, cover the dough securely and refrigerate for 30 minutes.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Using a large cookie scoop, create 24 portions of cookie dough and place them on the prepared baking sheets, ensuring 2 inches of spacing between each. This should result in 12 cookies per sheet.
- Retrieve the frozen cream cheese disks from the freezer.
- Center a cream cheese disk atop each cookie dough portion.
- Encase each cream cheese disk within the cookie dough by shaping the dough around it. Ensure each disk is fully enclosed by the dough. Bake the cookies for a duration of 12-14 minutes or until the edges attain a golden brown hue. Allow the cookies to remain on the sheet for an additional 10-12 minutes, then transfer to a cooling rack for complete cooling.