Description
Delight in these Strawberry Cheesecake Cookies featuring a moist strawberry cake base wrapped around a luscious cream cheese filling. Soft, tender, and coated in powdered sugar, these cookies offer the perfect balance of fruity sweetness and creamy tang, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 (15 ounces) strawberry cake mix
- ¼ cup all-purpose flour
- ½ cup butter, melted
- 2 large eggs
Cream Cheese Filling
- 6 ounces cream cheese, softened, cold, and cubed
- ½ cup powdered sugar
- Optional: 1 teaspoon vanilla extract
Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Prepare Oven and Baking Sheets: Preheat the oven to 350℉ (175℃), positioning the rack in the middle. Line two large baking sheets with parchment paper to prevent sticking and for even baking.
- Make the Cream Cheese Filling: In a medium bowl, use a hand mixer on medium-low speed to blend the cold cream cheese cubes with ½ cup powdered sugar until smooth and well combined. Optionally, add 1 teaspoon vanilla extract for enhanced flavor. Refrigerate this mixture until ready to use; keeping it cold helps in stuffing the cookies.
- Prepare the Cookie Dough: In a large bowl, combine the strawberry cake mix, all-purpose flour, eggs, and melted butter. Mix with a hand mixer on medium-low speed until just combined, being careful not to overmix. Chill the dough in the refrigerator for 5 to 10 minutes to make it easier to handle.
- Shape and Fill Cookies: Use a 2-tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc approximately the size of your palm. Place the disc on the parchment-lined baking sheet and spoon about 2 teaspoons of the chilled cream cheese filling into the center. Carefully gather the edges of the dough around the filling, sealing it completely. Roll briefly in your hand to smooth. Then roll each filled dough ball generously in powdered sugar to coat.
- Arrange and Bake: Place the prepared cookie balls about 2 inches apart on the baking sheets to allow for spreading during baking. Bake in the preheated oven for 9 to 11 minutes, until the cookies are crackled and dry on top and lightly browned on the bottom.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in a large plastic bag in the refrigerator, squeezing out excess air before sealing to maintain freshness.
Notes
- Keep the cream cheese filling cold before stuffing to prevent it from becoming too soft and difficult to handle.
- Do not overmix the cookie dough to ensure tender, soft cookies.
- Use parchment paper to prevent sticking and make cleanup easier.
- The cookies spread during baking, so maintain spacing on the baking sheet.
- For added flavor, vanilla extract in the filling is optional but recommended.
