Strawberry Cheesecake Cookies

These easy, homemade, from-scratch strawberry cheesecake cookies are absolutely scrumptious and more-ish! Flavored with strawberries and stuffed with cream cheese, finished with a sugar crunch.

Prep Time 40

Cook Time 12

Freezing/Refridgeration 2 30

Total Time 3 22

servings18 cookies

saltyginger.comAngie Dixon

Equipment

Stand Mixer OR
Electric hand mixer
Baking Tray
2 tablespoon scoop (No. 30)

Ingredients

Cheesecake Filling

150 grams cream cheese
3 tablespoon white granulated sugar (caster/granulated)
1 teaspoon freezedried strawberry powder *note 1

Strawberry Cookies

170 grams butter
55 grams light brown sugar
150 grams white granulated sugar (caster/granulated)
1 teaspoon vanilla extract
1 egg (Size6/Med/large*note 2)
egg yolk
10 grams freeze-dried strawberry powder *note 1
1-2 drops gel food coloring
270 grams plain flour (all-purpose/standard grade)
½ teaspoon baking soda (bicarb/bread soda)
½ teaspoon baking powder
¼ teaspoon table salt

Sugar Coating

50 grams white granulated sugar (caster/granulated)

Instructions

If using freeze-dried strawberry pieces, either blend or grind the strawberries in a mortar and pestle to form a powder.
In a large mixing bowl, combine the cream cheese, sugar, and freeze-dried strawberries. Either using a whisk or a hand mixer beat until combined.
150 grams cream cheese, 3 tablespoon white granulated sugar, 1 teaspoon freezedried strawberry powder
Line a large plate or small baking tray with baking paper. Portion out the cream cheese filling in 18, which is about 1½-2 teaspoons. Place in the freezer until frozen solid (this can take up to 2 hours).
In a large mixing bowl, partially cream together the butter, white and brown sugars. About 1 minute using a hand mixer.
170 grams butter, 55 grams light brown sugar, 150 grams white granulated sugar
Add in the egg, egg yolk, and vanilla. Beat until light and fluffy and well-combined (about 2 minutes using a hand mixer).
1 egg, egg yolk, 1 teaspoon vanilla extract
Add the strawberry powder and food coloring and mix until combined.
10 grams freeze-dried strawberry powder, 1-2 drops gel food coloring
Whisk together the flour, baking powder, baking soda, and salt. Add to the butter-egg mixture and mix to form a soft dough.
270 grams plain flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon table salt
Place the last sugar into a small bowl for the sugar coating. Divide the cookie dough into 18 portions, about 2 tablespoons of dough. I use a No. 30 scoop.
Place a cookie dough ball into the palm of your hand and create an indentation in the middle. Pop a frozen cream cheese ball into the middle of the ball, and gently work the dough around the filling. Roll the dough into a ball, making sure all the cream cheese is covered by cookie dough. *Note 3
Roll the cookie dough balls in sugar, place them on a plate or baking tray, and rest in the fridge for 30 minutes.
50 grams white granulated sugar
Preheat the oven to 180°/355°F, and line 2 baking trays with baking paper.
Place the cookies on a baking tray, about 7cm apart, and bake for 12-15 minutes. Check at the 12-minute mark.
Scoot around the edges of the cookies with a large cookie cutter while still warm for picture-perfect cookies (optional extra).
Allow to cool on the baking tray for 10 minutes before gently placing on a wired cooling rack to cool completely.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

Freeze-dried strawberry powder is made by blending/crushing freeze-dried strawberries.
New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
If the cream cheese starts to get soft, pop it back in the freezer to harden up. This will make rolling the cookies easier.

Storage and Freezing

Cookies should be stored in an airtight container for up to 3 days before being stored in the fridge for the rest of the week.

Baked cookies can be individually wrapped and frozen for up to 3 months. Cookie dough can be frozen in individual portions for up to 3 months. These can be baked directly from frozen as per the recipe instructions.

Nutrition