These soft, buttery Strawberry Cheesecake Cookies are baked with a strawberry preserves and topped with a dollop of cheesecake. They’re the ultimate strawberry cheesecake cookies that have all the taste of a strawberry cheesecake, just bite sized!
WHAT YOU NEED Strawberry Cookies unsalted butter granulated sugar light brown sugar egg yolk vanilla bean paste all purpose flour salt strawberry preserves Cheesecake Topping cream cheese unsalted butter powdered sugar vanilla bean paste freeze dried strawberries
Strawberry Cookies 1. Preheat the oven to 350F and line a large baking sheet with parchment paper. 2. Cream together the butter, granulated sugar, and brown sugar until light and fluffy (paddle attachment if using electric mixer). 3. Mix in the egg yolk and vanilla until smooth. Scrape down the bowl and mix again. 4. Add the flour and salt and mix just until the flour is fully absorbed. 5. Pop the bowl into the fridge for about 5 minutes while you clear some space to prep the cookies for baking.
6. Scoop 1 tablespoon sized balls. Roll them between your hands and place on the cookie sheet about an inch apart. 7. Press a round teaspoon into the center of the cookie to create an indent. If the cookie cracks when pressing it it, just mold it back together with your fingers. If your utensil keeps sticking, make sure to wipe it down in between each cookie.
8. Fill each cookie with 1/2 tsp preserves. Push it up against in the inside rim of the indent to ensure it fulls the hole completely. 9. Bake for 14-16 minutes or until the edges are barely golden brown. Transfer to a cooling rack to cool completely while you make the cheesecake topping.
10. Mix together the cream cheese and butter. Mix in the powdered sugar and vanilla. 11. Pour into a piping bag fitted with a round tip, or pour into a ziplock bag and snip off a corner. Squeeze a small dollop onto the tops of the cookies. Sprinkle with some crushed freeze dried strawberries if desired.