Strawberry Cheesecake Cookies
Why Make This Recipe
Strawberry Cheesecake Cookies are a delicious twist on classic cookies. They combine the rich, creamy taste of cheesecake with the sweet, fruity flavor of strawberries. These cookies are fun to make, look great, and taste even better. They are perfect for parties, a sweet treat for family gatherings, or anytime you crave something special.
How to Make Strawberry Cheesecake Cookies
Making Strawberry Cheesecake Cookies is easy and enjoyable. Follow these simple steps to create a batch of tasty cookies that everyone will love!
Ingredients
- For the cookies:
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup
- 1 large egg, room temperature
- Vanilla extract – 2 teaspoons
- Strawberry extract – ½ teaspoon
- Red or pink food coloring (optional) – 1 teaspoon
- All-purpose flour – 2½ cups
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon (omit if using salted butter)
- Cream Cheese Filling:
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
- Topping:
- Granulated sugar – about 1 cup (for rolling)
Directions
- Prepare Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
- Cream Butter and Sugars:
- Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add Wet Ingredients:
- Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Add Dry Ingredients:
- Mix in flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
- Stuff Cookies:
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal completely. Roll into a smooth ball and coat in granulated sugar.
- Bake:
- Bake at 350°F for 10–12 minutes until the edges are set and centers are soft. Cool completely on the baking sheet to allow the filling to firm up.
How to Serve Strawberry Cheesecake Cookies
These cookies are best served fresh out of the oven, warm and slightly soft. You can also enjoy them at room temperature. To enhance the presentation, consider placing them on a decorative plate or serving them with whipped cream or fresh strawberries on the side.
How to Store Strawberry Cheesecake Cookies
To store the cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are completely cool before freezing to maintain their texture.
Tips to Make Strawberry Cheesecake Cookies
- Make sure your butter and cream cheese are soft for easier mixing.
- Don’t skip freezing the cream cheese filling; this helps create a nice surprise inside the cookie.
- Try to bake the cookies in batches to ensure even baking.
Variation
For a fun twist, you can substitute blueberry or raspberry extracts instead of strawberry. You can also add chopped nuts or sprinkles to the dough for extra flair.
FAQs
1. Can I use different flavors of cream cheese?
Yes! You can use flavored cream cheese, such as strawberry or vanilla, to enhance the flavor of your cookies.
2. How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour to make the cookies gluten-free.
3. What should I do if my dough is too sticky?
If your dough feels sticky, add a little more flour, one tablespoon at a time, until it is manageable but still soft.
Strawberry Cheesecake Cookies
Ingredients
For the cookies
- 1 cup Butter, softened
- ¼ cup Brown sugar, packed
- 1 cup Granulated sugar
- 1 large Egg, room temperature
- 2 teaspoons Vanilla extract
- ½ teaspoon Strawberry extract
- 1 teaspoon Red or pink food coloring (optional)
- 2½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt omit if using salted butter
Cream Cheese Filling
- 1 cup Cream cheese, softened
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
Topping
- 1 cup Granulated sugar (for rolling) about
Instructions
Preparation
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
Cookie Dough
- Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Mix in flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
Assembly and Baking
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal completely.
- Roll into a smooth ball and coat in granulated sugar.
- Bake at 350°F for 10–12 minutes until the edges are set and centers are soft.
- Cool completely on the baking sheet to allow the filling to firm up.
