Strawberry Cheesecake Cookies As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 45 minutes Prep Time 30 minutes Cook Time 15 minutes Rating 5 out of 5 stars (6) Ingredients 17-18 cookies 1/2 cup (110g) unsalted butter, room temp1/4 cup (55g) granulated sugar2 tbsp light brown sugar, packed1 large egg yolk1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)1 cup + 1 tbsp (145g) all purpose flour1/8 tsp salt2 tbsp strawberry preserves3 oz cream cheese, room temp2 tbsp unsalted butter, room temp1 cup (120g) powdered sugar1/4 tsp vanilla bean paste (or vanilla extract)3 tbsp freeze dried strawberries (optional) Calories DessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateBudget-FriendlySweetCreamyFruitsSnacksBirthdays ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 350F and line a large baking sheet with parchment paper. Step 2 Cream together the butter, granulated sugar, and brown sugar until light and fluffy (paddle attachment if using electric mixer). Step 3 Mix in the egg yolk and vanilla until smooth. Scrape down the bowl and mix again. Step 4 Add the flour and salt and mix just until the flour is fully absorbed. Step 5 Pop the bowl into the fridge for about 5 minutes while you clear some space to prep the cookies for baking. Step 6 Pull the bowl out of the fridge and scoop 1 tablespoon sized balls. Roll them between your hands and place on the cookie sheet. Step 7 Work the cookies one by one, so scoop, roll, press, then scoop the next cookie. The cookies can be placed about an inch apart. Step 8 Press a round teaspoon into the center of the cookie to create an indent. If you don’t have a round teaspoon, you could use the end of a round wooden spoon or your thumb. 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. Step 9 Fill each cookie with 1/2 tsp preserves. Push it up against in the inside rim of the indent to ensure it fills the hole completely. Step 10 Bake for 14-16 minutes or until the edges are barely golden brown. Step 11 Transfer to a cooling rack to cool completely while you make the cheesecake topping. Step 12 Mix together the cream cheese and butter. When they’re at room temp, they’re soft enough to do so by hand. Step 13 Mix in the powdered sugar and vanilla. Step 14 Pour into a piping bag fitted with a round tip, or pour into a ziplock bag and snip off a corner. Step 15 Once the cookies are completely cooled, squeeze a small dollop onto the tops of the cookies. Step 16 Sprinkle with some crushed freeze dried strawberries if desired. Just place them into a bag and use the bottom of a jam jar to crunch them into sprinkle-sized pieces. Step 17 At room temperature, the cheesecake topping is nice and soft. For a thicker consistency, place them in the fridge for about an hour before serving. Step 18 Enjoy! Chef’s notes Freeze dried strawberries are optional and mainly for aesthetic purposes.Use strawberry preserves over jams or jellies for a stronger strawberry flavor.Store in the fridge in an airtight container, and avoid stacking to maintain the cheesecake topping.
