Description

Soft, chewy strawberry cookies stuffed with a tangy, creamy cheesecake center. These cookies are crispy on the outside, tender in the middle, and offer a bakery-quality dessert experience that is surprisingly easy to make at home.

Ingredients

Scale

1/2 cup (113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (110g) light brown sugar, packed
1 teaspoon vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup dried strawberry pieces or freeze-dried strawberries crushed into powder
4 oz (113g) full-fat block cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon strawberry jam or preserves
1/4 teaspoon vanilla extract

Instructions

In a small bowl, beat the softened cream cheese, powdered sugar, strawberry jam, and 1/4 teaspoon vanilla extract until smooth and thick.
Scoop small balls of the filling (about 1 teaspoon each) onto a parchment-lined baking sheet and freeze for at least 30 minutes until rock hard.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (2-3 minutes).
Beat in the egg, egg yolk, and 1 teaspoon vanilla extract until just combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture on low speed and mix until just combined.
Stir in the dried strawberry pieces or powder by hand.
Take about 1.5 tablespoons of cookie dough and flatten it into a disc. Place one frozen cheesecake ball in the center and wrap the dough around it, sealing completely. Roll into a smooth ball.
Place assembled cookies on parchment-lined baking sheets, leaving 2 inches between them.
Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are set and lightly golden but centers look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freezing the cheesecake filling solid is essential to prevent leaking. Use full-fat block cream cheese, not spreadable tub cheese. Freeze-dried strawberries provide intense flavor without adding moisture. Do not overbake; cookies should look slightly soft in the center when removed from the oven.

Prep Time: 30 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Sodium: 120
Fat: 10
Saturated Fat: 6
Carbohydrates: 22
Fiber: 1
Protein: 3

Keywords: strawberry cheesecake cookies, stuffed cookies, easy dessert, freeze-dried strawberry recipe, cream cheese filling cookies, homemade bakery cookies