Ingredients
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
For the Strawberry Cookie Dough
1 cup (225 g) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup strawberry jam or finely chopped freeze-dried strawberries
Optional: pink or red food coloring (for a bakery-style look)
👩🍳 Instructions
Step 1: Make the Cheesecake Filling
In a bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract.
Mix until creamy and lump-free.
Scoop small teaspoon-sized dollops onto a parchment-lined tray.
Freeze for 30–45 minutes until firm.
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Step 2: Prepare the Cookie Dough
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into the wet ingredients.
Gently fold in strawberry jam or crushed freeze-dried strawberries.
Chill dough for 20–30 minutes for easier handling.
Step 3: Assemble the Cookies
Preheat oven to 350°F (175°C).
Scoop dough into balls (about 2 tablespoons each).
Flatten slightly and place a frozen cheesecake filling in the center.
Wrap dough around the filling and roll into a smooth ball.
Place cookies 2 inches apart on a lined baking sheet.
Step 4: Bake
Bake for 12–14 minutes, until edges are set and centers look soft.
Do not overbake—cookies firm up as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🔥 Baking Methods & Tips
Freeze the filling – this prevents leaking.
Chill the dough – helps cookies keep their shape.
Jam vs. freeze-dried strawberries:
Jam = softer, more cake-like cookie
Freeze-dried = stronger strawberry flavor and firmer texture
For extra flair, drizzle with white chocolate once cooled