Description
Soft strawberry cookies bursting with creamy cheesecake filling — gooey, sweet, and irresistibly rich.
Ingredients
- Cream cheese (4 oz, softened)
- Butter (½ cup, softened)
- Fresh or freeze-dried strawberries (½ cup, finely chopped or crushed)
- Sugar (¾ cup)
- All-purpose flour (1 ½ cups)
- Baking powder (1 tsp)
- Vanilla extract (1 tsp)
- Salt (¼ tsp)
- Powdered sugar (for dusting)
Instructions
- Mix cream cheese with 2 tbsp sugar until smooth; freeze small teaspoon-sized dollops for 30 minutes.
- In another bowl, cream butter and remaining sugar until fluffy; beat in strawberries and vanilla.
- Add flour, baking powder, and salt; stir until dough forms. Chill dough 20 minutes for easier handling.
- Scoop dough balls, flatten slightly, and place a frozen cream cheese dollop inside. Seal edges and roll into balls.
- Bake at 350°F for 12–14 minutes until edges are set and tops slightly crackled.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- For a stronger strawberry flavor, use freeze-dried strawberries.
- Ensure the cream cheese is softened for easy mixing.
- Chilling the dough helps in handling and shaping the cookies.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg