Strawberry Cheesecake Cookies

5 from 3 votes

Strawberry Cheesecake Cookies

Treat your tastebuds to these fruity strawberry cheesecake cookies. They have vanilla and lemon flavors and the filling boasts a rich cheesecake texture.

Prep Time15

Cook Time15

Chilling Time30

Total Time1

Course: Cookies

Cuisine: American

Keyword: strawberry

Servings: cookies

Author: Bella Bucchiotti

Equipment

Ingredients

For the Cream Cheese Filling:

¾ Cup cream cheese 6 Ounces, at room temperature
⅓ Cup powdered sugar
1 Tablespoon lemon juice
½ Tablespoon lemon zest

For the Cookies:

2¾ Cups all purpose flour
1 Teaspoon baking soda
⅛ Teaspoon salt
1 Cup butter at room temperature
1 Cup granulated sugar
2 eggs
1 Teaspoon vanilla extract
⅔ Cup strawberries fresh, diced

Instructions

Make the Cream Cheese Filling:

Line a plate with parchment paper. Set aside.
In a large mixing bowl, mix the cream cheese, powdered sugar, lemon juice, and lemon zest. Mix until all ingredients are combined and the mixture looks like a thick pudding.
Use a 2-teaspoon size cookie scoop to scoop the cream cheese mixture into balls.
Place the balls on the prepared plate.
Freeze for 20 minutes or refrigerate for 30 to 40 minutes.

Make the Cookies:

Preheat the oven to 350°F.
Line a cookie sheet with parchment paper. Set aside.
In a mixing bowl, whisk the flour, baking soda, and salt. Set aside.
In a separate bowl, using a hand mixer, mix the butter and sugar. Mix for 2 or 3 minutes until it looks airy and fluffy.
Add the eggs and the vanilla extract. Mix well.
Add half of the dry mixture, and mix until you have no more dry flour visible. Add the remaining of the dry mixture. Mix well (with a Danish dough whisk if you have one) but don’t overmix.
Carefully add the strawberries to the batter. Use a spatula or cooking spoon and fold them in. You don’t want to over-mix or use a hand mixer as this can lead to the breaking of the strawberries and more liquid in your batter.
Use a 1½-tablespoon size cookie scoop to scoop the batter into balls. Arrange half of them on the prepared cookie sheet.
Press down on each cookie ball creating a disc, about 2 inches wide. It will be sticky, so I would suggest placing about 5 to 6 balls of the batter on the cookie sheet and then proceeding to press down. Or use the back of a spoon coated with butter.
Once the dough is flattened, add a cream cheese ball and scoop another ball of batter on top.
Place in your hand to flatten it out and cover the cream cheese ball.
Gently press down to seal the cream cheese mixture in the cookie.
Bake in the preheated oven for 14 to 16 minutes or until the edges are golden and the center of the cookie is set.
Cool in the pan for 3 or 4 minutes and then gently transfer them onto a cooling rack. Be careful when transferring the soft cookies - use a spatula. Let them cool completely before serving.

Notes

Room temperature dairy: Bring the cream cheese and butter to room temperature before starting the cookie dough balls recipe (this makes them easier to mix).
Balance the salt: If you're using unsalted butter instead of salted butter, increase the amount of added salt to ¼ teaspoon.
Zesting the lemon: You can easily zest the lemon with a citrus zester.
Line the plate: Line the plate with parchment paper before putting the cream cheese balls on there. This makes them easier to remove once cool.
Let them cool before moving: Allow the baked cookies to cool completely on the baking sheets before transferring. You can transfer them to the cooling rack after 3 or 4 minutes if you're careful (it's easier if you wait 10 minutes though!)
Use a spatula: A spatula is the best tool to use when transferring the cookies on to the cooling rack.

Nutrition

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