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I whipped up these Cream Cheese Strawberry Stuffed Cookies one day when I couldn't pick between cookies or cheesecake. The mix of soft buttery dough packed with freeze dried strawberries wrapped around a smooth cheesecake middle is just amazing. Everyone's face lights up when they take that first surprising bite.
Why You'll Love Them
These cookies stand out when you need something truly fancy. The mix of tangy filling and fruity strawberry dough makes them impossible to resist. They look simple until you bite in and find that wonderful surprise. They've turned into my favorite treat for parties or whenever I want to brighten someone's day.
Your Shopping List
You'll need these items for these tasty treats:
- For the outer cookie layer:
- ½ cup room temperature unsalted butter
- ½ cup granulated and ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups flour, sifted
- Baking powder and soda
- ¼ teaspoon salt
- ½ cup ground freeze dried strawberries
- For the creamy center:
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla
- ¼ cup strawberry jam
Putting It Together
First, prepare your filling by blending cream cheese, sugar, vanilla and strawberry jam until completely smooth. Chill it while making your dough. Beat butter with both sugars until light and fluffy, then mix in egg and vanilla. Add your dry ingredients and those colorful crushed strawberries.
Once your dough has chilled, flatten a spoonful, drop some filling in the middle, and top with another piece of dough. Pinch the edges closed and shape into a ball. Bake at 350°F for around 12-15 minutes as you wait excitedly.
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Tasty Companions
These cookies taste amazing when they're slightly warm and the filling is all melty and delicious. I sometimes add a scoop of vanilla ice cream for a real treat. Sprinkle some powdered sugar and crushed freeze dried strawberries on top and they'll look like they came from a fancy shop.
Storage Suggestions
Keep your cookies in the fridge and they'll stay good for about 5 days. If you want them to last longer, stick them in the freezer for up to two months. Just let them sit out a bit before eating so they can soften up again.
Helpful Shortcuts
After baking tons of batches, I've figured out some key tricks. Only use freeze dried strawberries since fresh ones make the dough too wet. Make sure both your dough and filling are cold before assembly, it's so much easier. And don't forget to press those edges together tightly so the filling stays inside while baking.
Your Questions Answered
People always ask if they can use fresh strawberries but trust me, freeze dried work way better here. You can make the dough a day ahead and keep it in the fridge, just let it warm up a little before shaping. If your filling leaks out, you probably didn't seal the edges well enough before baking.
Worth The Effort
These cookies have made so many gatherings extra special. Whether I bake them for birthdays or just because, they always bring smiles. The strawberry and cream cheese combo tucked inside sweet cookie dough creates something you won't forget.
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Frequently Asked Questions
- → Why use freeze-dried strawberries?
They pack a strong strawberry punch without making the dough soggy. Fresh berries add too much moisture, which can ruin the texture.
- → Can I make these ahead?
Sure! You can chill the dough for up to 24 hours or freeze baked cookies for up to two months.
- → Why chill the dough?
Cold dough is easier to handle and keeps the cookies from spreading too much in the oven. Plus, the flavors meld better.
- → How do I store these cookies?
Pop them into an airtight container and refrigerate for up to five days. Warm them up a little for the best flavor when serving.
- → How do I know they're done baking?
The edges should be golden while the inner parts stay soft. Let them sit on the hot tray to finish setting as they cool.
Conclusion
Soft cookie dough mixed with strawberries and filled with cheesecake creates a delicious blend of sweet and creamy textures in these fun treats.