Description

Soft, chewy cookies stuffed with a creamy, tangy strawberry cheesecake center. These cookies use freeze-dried strawberry powder for intense flavor without extra moisture, ensuring a perfect texture and no leaking.

Ingredients

Scale

2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
1 cup (200g) dark brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
¼ cup (25g) freeze-dried strawberry powder
8 oz (226g) full-fat block cream cheese, softened
¼ cup (30g) powdered sugar
½ teaspoon vanilla extract
2 tablespoons (15g) freeze-dried strawberry powder
¼ cup (50g) granulated sugar (for coating)
2 tablespoons (15g) freeze-dried strawberry powder (for coating)

Instructions

In a small bowl, mix softened cream cheese, powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons freeze-dried strawberry powder until smooth.
Chill the filling mixture in the fridge for 15 minutes, then scoop into 12 small balls (about 1 tablespoon each).
Place filling balls on a parchment-lined baking sheet and freeze for at least 30 minutes until solid.
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Stir in ¼ cup freeze-dried strawberry powder.
Chill the cookie dough in the fridge for 30 minutes.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Remove frozen filling balls and chilled dough. Scoop 2 tablespoons of dough, flatten into a disc, place a filling ball in the center, and seal completely.
Roll the dough ball in a mixture of ¼ cup granulated sugar and 2 tablespoons freeze-dried strawberry powder.
Place cookies on baking sheets, leaving 2 inches between them.
Bake for 12-14 minutes until edges are lightly golden and centers are still soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the cheesecake filling is frozen solid before wrapping to prevent leakage. Do not overmix the dough to maintain a chewy texture. Use full-fat block cream cheese for the best consistency. If using fresh strawberries instead of powder, reduce butter by 1 tablespoon, though texture will differ.

Prep Time: 45 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 24
Sodium: 220
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 1
Protein: 4

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese cookies, freeze-dried strawberry, chewy cookies, dessert recipe, baking