Strawberry Cookies with Cream Cheese Centers (Print-Friendly Version)
A reduced strawberry filling is folded through cookie dough that encloses frozen cream cheese portions. Reduce and cool the fruit before assembling, and divide the dough by the eighteen intended cookies rather than relying on an inconsistent spoon-volume estimate. Allow time for freezing, cooling and baking in batches.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Cheesecake Filling
01 -
170g cream cheese, cold
02 -
38g granulated white sugar
03 -
1/2 teaspoon vanilla extract
→ Strawberry Jam
04 -
340g fresh strawberries, hulled and finely diced
05 -
50g granulated white sugar
→ Cookie Dough
06 -
344g all-purpose flour, spooned and leveled
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
200g granulated white sugar
11 -
227g unsalted butter, very softened
12 -
1 egg, at room temperature
13 -
2 teaspoons vanilla extract
→ Coating
14 -
50g granulated white sugar, for rolling
# How to Make It:
01 -
Beat cream cheese with thirty-eight grams sugar and half a teaspoon vanilla until smooth.
02 -
Divide into eighteen small discs on parchment and freeze solid. Cook chopped strawberries with fifty grams sugar, stirring and mashing until reduced to roughly eighty milliliters of thick fruit mixture, then cool fully.
03 -
Whisk flour, baking powder, baking soda and salt. Cream softened butter with two hundred grams sugar, then mix in egg and the remaining two teaspoons vanilla.
04 -
Fold in the dry mixture and then fold in the cooled strawberry reduction lightly so streaks remain.
05 -
Divide dough into eighteen equal portions. Enclose a frozen cream cheese disc in each portion, seal completely and roll lightly in the final sugar allowance.
06 -
Bake on lined trays at 350°F with ample spacing, starting to check at twelve minutes and continuing until edges and dough centers are set. Rest ten minutes on the trays, then cool briefly on racks and refrigerate promptly.
# Extra Suggestions:
01 -
The 340 grams of fresh berries contain more water than the dough can accept as loose raw fruit.
02 -
Firm discs are easier to wrap without smearing into the dough.
03 -
Thirty-eight grams sweeten the filling, fifty grams cook with the fruit, two hundred grams go into the dough and the final fifty grams are for rolling. Set out four labeled sugar portions before mixing: 38 grams for the cream cheese, 50 grams for the fruit reduction, 200 grams for the dough and 50 grams for rolling. The strawberry mixture must reduce to the stated small volume and cool completely; adding the full quantity of raw chopped berries would change the dough moisture. Freeze the eighteen filling discs on a level tray so they remain easy to enclose. Divide the dough before filling, then pinch every seam closed. Bake a few test cookies first and check the dough around the filling, not just the exposed edge. Keep unused filling frozen while working in batches.