Strawberry Cheesecake Cookies
Soft and chewy strawberry cookies feature rich cream cheese centers for an irresistible cheesecake-like appeal.
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Instructions
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Preheat oven to 350 F (175 C) and line two baking sheets with parchment paper.
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Mix 8 oz softened cream cheese, 1/2 cup confectioners’ sugar, 1 tsp red or white miso (or 1/4 tsp fine salt), and 2 tsp vanilla extract until smooth for the filling.
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Drop tablespoonfuls of the cream cheese mixture into a greased muffin tin or onto a parchment-lined baking sheet; freeze until solid (about 1 hour).
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Cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/3 cup light brown sugar until light and fluffy.
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Stir in 1/4 cup Greek yogurt, 1 heaping tsp red or white miso (or 1/2 tsp fine salt), and 1 large egg.
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Sift and mix in 2 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp baking powder until the dough comes together.
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Fold in 1/2 cup freeze-dried (or 3/4 cup fresh) finely chopped strawberries and 1 tbsp lemon zest; refrigerate the dough for 1 hour.
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For each cookie, take two 1 to 1 1/2 tbsp dough portions. Flatten one portion, place a frozen cream cheese ball in the center, and cover with the second flattened dough portion.
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Roll into a ball, ensuring the filling is covered. Place 6 cookies per prepared baking sheet.
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Bake one sheet at a time for 15-18 minutes until edges are set and lightly golden.
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Let cookies cool on the baking sheet.