Description
Indulge in these delightful Pink Strawberry Cheesecake Cookies featuring a chewy strawberry cookie base and a tangy cream cheese swirl. Perfect for any occasion and surprisingly easy to bake up!
Ingredients
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar (for cookies)
- 1/4 cup (50g) granulated sugar (for filling)
- 1/2 cup (100g) packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract (for cookies)
- 1/2 tsp vanilla extract (for filling)
- 1.5 cups (180g) all-purpose flour
- 1/2 cup (about 20g) freeze-dried strawberries, processed into powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1-2 drops pink gel food coloring
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Process freeze-dried strawberries into a fine powder using a food processor or blender. Set aside.
- In a large bowl, cream softened butter with 1/2 cup granulated sugar and brown sugar until light and fluffy (2-3 minutes).
- Beat in the egg yolk and 1 tsp vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Fold in the strawberry powder until evenly distributed. Add optional food coloring if desired.
- In a small bowl, beat softened cream cheese with 1/4 cup granulated sugar and 1/2 tsp vanilla extract until smooth.
- Scoop cookie dough using a 1.5-2 tablespoon scoop. Place on baking sheets and create a well in the center of each.
- Fill each well with about 1 teaspoon of the cream cheese mixture.
- Bake for 9-11 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10 mins