Description
Delicious soft cookies filled with cream cheese and bits of fresh strawberries, offering a sweet and tangy dessert experience.
Ingredients
Scale
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup brown sugar (tightly packed)
- 2 eggs
- 3 ⅔ cups gluten free 1-to-1 flour (or all-purpose flour)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup finely diced strawberries
- Pinch sea salt (optional)
Instructions
- In a stand mixer, beat softened cream cheese and powdered sugar until creamy to make the filling.
- Scoop out 1 teaspoon sized balls of the cream cheese mixture and place on a parchment lined baking pan. Freeze while making dough.
- In a clean stand mixer, combine cold butter, granulated sugar, and brown sugar. Beat until no clumps of butter remain (2-3 minutes).
- Add in eggs and stir until combined.
- Mix in the remaining ingredients except strawberries until thick cookie dough is formed.
- Carefully fold in diced strawberries. Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F and prepare another baking pan with parchment paper.
- Scoop large balls of cookie dough and press an indent into each. Place a ball of cream cheese mixture into the indent and seal completely.
- Space cookies on the baking pan at least 3 inches apart and bake for 11-12 minutes until just set.
- Let cool on the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, use cold butter and avoid overbaking. Pat strawberries dry before mixing to prevent excess moisture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg