Strawberry Cheesecake Cookies

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

12m - 14m

Yield:

24 cookies

Cheesecake or cookie? You get the best of both with Chef Eddy's Strawberry Cheesecake Cookies. With more cream cheese than butter in the cookie dough and a generous dollop of strawberry cream cheese on top, prepare for a burst of strawberry cheesecake flavor in every bite.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Strawberry Cheesecake Cookies

2 1/2 cups all-purpose flour*
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup freeze-dried strawberries
1/2 cup (1 stick) unsalted butter, soft
6 ounces (3/4 of an 8-oz package) cream cheese, soft at room temperature
1 cup Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons vanilla extract
1 large egg

Strawberry Cream Cheese Filling

6 ounces (3/4 of an 8-oz package) cream cheese, soft at room temperature
1 1/2 cups Dixie Crystals Confectioners Powdered Sugar
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper or coat with butter. Set aside.
Sift together flour, baking soda, and salt. Chop dried strawberries into small pieces and add to dry ingredients. Set aside.
In a bowl large enough to hold all ingredients, mix butter until creamy and lump-free. Add soft cream cheese and mix until totally smooth.
Add sugar and vanilla extract.
Add egg and, once well combined, add dry ingredients. Mix on low speed until fluffy. Add vanilla and egg. Mix well.
Add dry ingredients in one step and mix just until combined.
Use an ice cream scoop that holds 2 tablespoons or scoop 2 tablespoon-size pieces of dough.
Roll dough into balls. If dough is too sticky, place it briefly in the refrigerator.
Place on cookie sheets about 1 inch apart. In center of dough ball, press an indention using your thumb.
Place in oven and bake for about 12-14 minutes until edges of cookies turn pale golden. Do not bake until golden brown. Let cool.
Mix soft cream cheese and powdered sugar. Add vanilla. Chop dried strawberries into small pieces and stir into cheese mixture.
Fill a piping bag with a large plain pastry tip or use a spoon to fill indentions of cookies.
Sprinkle with powdered sugar and, if desired, decorate with additional dried strawberries.