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strawberry cheesecake cookies

Strawberry Cheesecake Cookies

These delightful cookies combine the buttery goodness of shortbread with a tangy cheesecake center and the sweet burst of strawberries. A perfect treat for any occasion!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Freeze-Dried Strawberries finely crushed
Cheesecake Filling Ingredients
  • 8 ounces Cream Cheese softened
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing bowls
  • Baking Sheets
  • Parchment paper
  • Measuring cups and spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Stir in crushed freeze-dried strawberries.
  4. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
  5. Roll cookie dough into 1-inch balls. Flatten slightly. Place a teaspoon of cheesecake filling in the center of each.
  6. Bake for 10-12 minutes, or until edges are lightly golden brown.
  7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a more intense strawberry flavor, use 1 1/2 cups of crushed freeze-dried strawberries. You can also substitute fresh strawberries, but be sure to drain off excess moisture before adding them to the dough. Store cookies in an airtight container at room temperature for up to 3 days.