Looking for a dessert that hits all the right notes? Strawberry Cheesecake Cookies are your answer! These little bites of heaven are quick to make, offer a healthier twist on traditional cheesecake, and explode with mouthwatering strawberry flavor. I know what you're thinking: "Cookies and cheesecake in one?". Trust me, the taste speaks for itself. Prepare to treat yourself, because the dream starts now!
Why You Will Love This Recipe
These weren’t just any ordinary cookies; they were a connection to my childhood. Each summer, my grandmother would make strawberry preserves with berries picked fresh from her garden. The sweet, tangy smell would fill her whole kitchen. Then, once a year, for a special treat, she'd bake cookies with a small spoonful of preserves nestled right in the center. I’ve taken that memory and turned it into something a little more modern – Strawberry Cheesecake Cookies – that captures the essence of those summer days. One bite is a warm reminder of family, love, and pure joy.
Ingredients
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry preserves, seedless if preferred, plus more for topping
Step-by-Step Instructions for Making the Recipe
-
Get Ready: Preheat your oven to 350°F (175°C).
-
Cream: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Mix: Beat in the egg and vanilla extract until well combined.
-
Combine: In a separate bowl, whisk together the flour, baking powder, and salt.
-
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
-
Prepare Filling In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the strawberry preserves.
-
Shape: Roll the cookie dough into 1-inch balls. Place them on a baking sheet lined with parchment paper.
-
Well: Use your thumb or the back of a spoon to make a small well in the center of each cookie.
-
Fill: Spoon a small amount of the cheesecake filling into each well.
-
Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
-
Cool: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
-
Top: Spoon a small amount of strawberry preserves onto each cookie after it is cooled.
Enjoy these Strawberry Cheesecake Cookies with a glass of milk or a cup of coffee. They're the perfect treat to brighten any day.
Strawberry Cheesecake Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and salt.1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the strawberry preserves.4 ounces cream cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/4 cup strawberry preserves
- Roll the cookie dough into 1-inch balls. Place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to make a small well in the center of each cookie.
- Spoon a small amount of the cheesecake filling into each well.4 ounces cream cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/4 cup strawberry preserves
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Spoon a small amount of strawberry preserves onto each cookie after it is cooled.1/4 cup strawberry preserves