Strawberry Cheesecake Cookies

5 from 1 vote

These strawberry cheesecake cookies are strawberry thumbprint cookies filled with fresh strawberries. Topped with cheesecake dollop.

Prep Time30

Cook Time12

Chilling Time30

Total Time1 12

Servings: cookies

Calories: 201kcal

In a mixing bowl, sift the flour and salt together. Using a blender/food processor grind the freeze dried strawberries into a fine crumb. Mix the ground strawberries with the flour.
Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2-3 minutes until light and fluffy. Add in the vanilla and egg yolk, Mix until combined. Make sure to scrape the bowl.
Add in the dry ingredients slowly. Scrape the bowl and mix for another 10 seconds.
Chill the dough for 30 minutes. Then, preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Use a cookie scoop to scoop the dough. Roll the dough into a ball. It should measure 14 grams. Place on the cookie sheet. Use a teaspoon to press a hole into the cookie. Repeat with the rest of the dough.
Bake for 10 minutes. Take the cookies out and press in the holes with the teaspoon again. Bake for another 2 minutes. Let the cookie sit on the hot pan for 5 minutes. Transfer to a cooling rack. Allow the cookies to cool completely.

Cut the strawberries into small pieces.
Using a mixer, beat the cream cheese and butter on high for 1 minute. Add in the sifted powdered sugar. Mix on low until combined. Switch to high and beat until smooth. Add in the vanilla and mix again.
Fill the cookies very full with strawberries. Pipe a dollop of cheesecake frosting on top of the strawberries. Keep cookies in the fridge.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add 1 tablespoon of extra flour.