In this article, we will explore a delicious and easy-to-prepare recipe.
Strawberry Cheesecake Cookies: A Sweet Delight for Your Taste Buds
Welcome to Adrian Recipes, where we bring you irresistible, mouth-watering creations to satisfy your sweet cravings! Today, we’re diving into a delightful treat that combines two beloved desserts into one: Strawberry Cheesecake Cookies. These cookies are not just a feast for your taste buds but a visual delight with their vibrant hue and creamy filling. Whether you’re a baking novice or a seasoned pro, this recipe will guide you through crafting the perfect batch of cookies that will leave everyone begging for more.
Ingredients List
Let’s gather all the ingredients you’ll need to whip up these delectable Strawberry Cheesecake Cookies.
For the Cookie Dough
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup
- 1 large egg, room temperature
- Vanilla extract – 2 teaspoons
- Strawberry extract – ½ teaspoon
- Red or pink food coloring (optional) – 1 teaspoon
- All-purpose flour – 2½ cups
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon (omit if using salted butter)
For the Cream Cheese Filling
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
For the Topping
- Granulated sugar – about 1 cup (for rolling)
Timing
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
Step-by-Step Instructions
Prepare Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract together until smooth.
- Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
Cream Butter and Sugars
- In a large bowl, beat the butter with brown and granulated sugars until light and fluffy, about 3 minutes.
Add Wet Ingredients
- Mix in the egg, vanilla, strawberry extract, and food coloring until fully combined.
Add Dry Ingredients
- Gradually mix in flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
Stuff Cookies
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal completely. Roll into a smooth ball and coat in granulated sugar.
Bake
- Preheat your oven to 350°F. Bake the cookies for 10–12 minutes until the edges are set, and the centers are soft. Cool completely on the baking sheet to allow the filling to firm up.
Nutritional Information
While these cookies are a treat, it’s always good to know what you’re enjoying. Each serving provides a balance of flavors and textures, with a creamy center that complements the sweet cookie exterior. For specific nutritional details, please consider inputting the ingredients into your preferred nutritional calculator.
Healthier Alternatives for the Recipe
For those looking to make a slightly healthier version: – Butter Substitution: Consider using a plant-based butter or a 50/50 blend of butter and applesauce. – Sugar Alternatives: Swap white sugar with coconut sugar or a natural sweetener like Stevia.
Serving Suggestions
Serve these Strawberry Cheesecake Cookies with a refreshing glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. They’re perfect for parties, afternoon snacks, or as a sweet ending to any meal.
Common Mistakes to Avoid
- Over-mixing the Dough: This can lead to tough cookies. Mix just until the ingredients are combined.
- Skipping the Freezing Step: Ensures the filling stays intact during baking, so don’t skip it!
- Baking Time: Be careful not to overbake; the cookies should be soft in the center.
Storing Tips for the Recipe
Store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cookies in a sealed container for up to a month.
Conclusion
These Strawberry Cheesecake Cookies are a delightful twist on traditional cookies that will become a favorite in your household. With their vibrant color and creamy filling, they’re sure to impress your family and friends. Happy baking!
FAQs
Can I freeze the cookie dough? Yes, you can freeze the cookie dough balls (with the cheesecake filling inside) before baking. Just add a couple of extra minutes to the baking time.
What if I don’t have strawberry extract? You can use a bit more vanilla extract and add a small amount of pureed strawberries for natural flavor.
Can I make these cookies gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
For more delicious recipes and baking tips, check out our related posts on Adrian Recipes and embark on a culinary adventure!
Strawberry Cheesecake Cookies
Ingredients
Equipment
Method
- Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 30–60 minutes.
- Cream Butter and Sugars: Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Add Dry Ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
- Stuff Cookies: Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
- Bake: Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on baking sheet to allow filling to firm up.
