🍓 Strawberry Cheesecake Cookies

Ingredients

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• ⅓ cup powdered sugar

• 1 tsp vanilla extract

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

For the Strawberry Topping

• 1½ cups fresh strawberries, finely chopped (or frozen, thawed, and drained)

• 2 tbsp granulated sugar

• 1 tsp cornstarch (optional, for thickening)

For Garnish

• Extra sugar for sprinkling

Instructions

1. Prepare the Cheesecake Filling

   • In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth and creamy.

   • Using a teaspoon, scoop small dollops onto a parchment-lined plate.

   • Freeze for 30–45 minutes, until firm.

2. Make the Strawberry Topping

   • Combine strawberries, sugar, and (optional) cornstarch in a small saucepan.

   • Cook over medium heat for 5–7 minutes until thickened and jam-like.

   • Let cool completely.

3. Prepare the Cookie Dough

   • In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

   • Add eggs one at a time, then vanilla extract. Mix well.

   • In another bowl, whisk flour, baking soda, baking powder, and salt.

   • Gradually add dry ingredients to wet, mixing until a soft dough forms.

   • Chill dough for 30 minutes.

4. Assemble the Cookies

   • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

   • Scoop 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center.

   • Wrap the dough around the filling, sealing it completely.

   • Place seam-side down on the baking sheet and press gently to flatten slightly.

   • Top each cookie with a small spoonful of the cooled strawberry mixture and sprinkle lightly with sugar.

5. Bake

   • Bake for 12–14 minutes, until edges are lightly golden.

   • Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Make sure the cheesecake filling is well frozen — it helps prevent leakage while baking.

• Store cookies in an airtight container in the fridge for up to 5 days.

• For extra flavor, add a pinch of lemon zest to the strawberry topping.