Ingredients
Cream Cheese Filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup salted sweet cream butter (2 sticks), softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 1 large egg, room temperature
- 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored, and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 30 seconds until smooth. Reduce mixer speed to medium-low and add powdered sugar and strawberry extract, then increase speed to medium-high and beat another 30 seconds until creamy.
- Shape Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop out 24 dollops of cream cheese mixture spaced 2 inches apart. Gently press each dollop to form round disks. Freeze the disks while preparing the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and baking soda until combined.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer, beat softened butter on medium-high speed for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar, continue beating for 1 minute until light and fluffy.
- Add Flavors and Eggs: Mix in vanilla and strawberry extracts until combined. Add eggs, one at a time, beating well after each addition.
- Incorporate Dry Ingredients: Reduce mixer speed to low and add flour mixture 1 cup at a time. Mix just until combined, avoiding overmixing.
- Add Strawberries: Toss chopped strawberries with 1 tablespoon flour in a separate bowl, then fold gently into the cookie dough on the lowest mixer speed to evenly distribute.
- Chill Dough: Cover dough tightly and refrigerate for 1 hour to firm up.
- Preheat Oven and Prepare Sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Form Cookie Dough Balls: Use a large cookie scoop to portion out 24 dollops of cookie dough, spacing 2 inches apart with 12 cookies on each sheet.
- Assemble Cookies: Remove cream cheese disks from the freezer. Place one disk into the center of each cookie dough ball. Gently press down the disks, then carefully fold and press the cookie dough around and over the cream cheese to fully encase it.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheets before transferring to a wire rack to cool completely.
Notes
- Make sure cream cheese and eggs are at room temperature for smooth mixing.
- Finely chop strawberries for even distribution in the dough and to avoid excess moisture.
- Freezing the cream cheese disks helps keep them from melting too quickly while baking.
- Do not overmix the dough once the flour is added to ensure tender cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
