Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese until light and fluffy, about 2-3 minutes. Gradually add 1 ¼ cups of the granulated sugar and continue to beat until well combined and smooth.1 cup unsalted butter, 8 ounces cream cheese, 1 ¼ cups granulated sugar
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the optional almond extract.2 large eggs, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.3 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- Slowly add the dry ingredients to the wet ingredients in three additions, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough will be soft.
- Gently fold in the finely diced fresh strawberries into the cookie dough. Distribute them evenly throughout the mixture.1 cup fresh strawberries
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for easier handling and to prevent the cookies from spreading too much while baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Once the dough is chilled, scoop rounded tablespoons of dough and roll them into balls. Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie dough ball, creating a small well.
- Spoon about ½ teaspoon of strawberry jam or preserves into the center of each indentation.½ cup strawberry jam or preserves
- In a small bowl, combine the remaining ¼ cup of granulated sugar with the crushed freeze-dried strawberries (if using).¼ cup freeze-dried strawberries, ¼ cup granulated sugar
- Lightly sprinkle the sugar and freeze-dried strawberry mixture over the jam-filled wells.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still appear slightly soft. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, you can dust the Strawberry Cheesecake Cookies with a little powdered sugar for an extra touch of sweetness and visual appeal.powdered sugar
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week or freeze for up to 2-3 months.
Reheat gently in toaster oven or microwave for a softer texture.
