Description
These cookies perfectly meld the chewy texture of a sugar cookie with the creamy, tangy delight of strawberry cheesecake. Each bite delivers a burst of fresh fruit and rich cream cheese, making them utterly irresistible.
Ingredients
Scale
- For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon water (if needed)
- For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 ounces full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice (optional)
Instructions
- 1. Prepare Strawberry Swirl: In a small saucepan, combine chopped strawberries, 2 tbsp sugar, and water (if using). Simmer over medium heat for 8-12 minutes, stirring, until jam-like. Strain through a fine-mesh sieve; let cool completely.
- 2. Make Cookie Dough: Whisk flour, baking soda, and salt in a bowl. In a large bowl, whisk melted butter, 1/2 cup granulated sugar, and brown sugar. Beat in egg and 1 tsp vanilla. Gradually add dry ingredients, mixing just until combined.
- 3. Prepare Cheesecake Filling: In a separate bowl, beat softened cream cheese, 1/4 cup granulated sugar, egg yolk, cornstarch, 1/2 tsp vanilla, and optional lemon juice until smooth and lump-free.
- 4. Assemble Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1.5 tbsp dough, roll into balls, and flatten slightly. Create a well in the center of each. Spoon 1-2 tsp cheesecake filling into each well, then dollop 1/2 tsp strawberry puree on top. Gently swirl with a toothpick.
- 5. Bake: Bake for 10-13 minutes, or until edges are lightly golden and centers are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 12 mins