Description
Soft, cakey cookies with a luscious, tangy-sweet cream cheese and strawberry filling that melts in your mouth. Easy to make and family-friendly, perfect for sharing and snacking.
Ingredients
- 8 oz (225g) cream cheese, softened (full-fat only)
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt (optional but recommended)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (75g) fresh strawberries, finely chopped (or good-quality strawberry jam/preserves)
- ¼ cup (30g) powdered sugar
- 1 teaspoon fresh lemon juice (optional but recommended)
Instructions
- Prepare the Filling: In a small bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Fold in the finely chopped fresh strawberries or jam. Chill in the fridge for at least 10 minutes.
- Make the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (2-3 minutes). Add the egg and vanilla extract and mix until combined.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
- Assemble the Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop a tablespoon of dough onto the sheet, leaving about 2 inches between each cookie. Flatten each dough ball slightly.
- Add about 1 teaspoon of the chilled cream cheese strawberry filling on top of each dough round.
- Place a second tablespoon of dough on top of the filling, pressing the edges gently to seal inside. It’s okay if some filling leaks out.
- Bake for 12-15 minutes until edges are lightly golden but centers remain soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
[‘Chill the filling before assembling to prevent leaking during baking.’, ‘Do not overmix the dough to keep cookies tender.’, ‘Seal edges well when sandwiching filling to keep it inside.’, ‘Use fresh strawberries for best flavor; jam works as a substitute.’, ‘Store cookies in an airtight container in the fridge for up to 4 days.’, ‘Warm cookies slightly before serving for best texture.’, ‘Do not freeze cookies as the cream cheese filling may separate.’]
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 55
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
Keywords: strawberry cheesecake cookies, soft cookies, cream cheese filling, easy dessert, family-friendly cookies, strawberry cookies