Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies combine the rich taste of cheesecake with the fruity flavor of strawberries, making them a perfect treat for any occasion.
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.
Notes
Best served fresh out of the oven, warm and slightly soft. You can also enjoy them at room temperature. Store in an airtight container for up to a week or freeze for longer storage. Make sure butter and cream cheese are soft for easier mixing, and don't skip freezing the cheesecake filling for best results.