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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies with Creamy Center Bliss

These Strawberry Cheesecake Cookies combine classic dessert flavors with a creamy filling, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 42 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter (softened) Can substitute with margarine for a dairy-free option.
  • 1 cup Brown Sugar (packed) Adds depth of flavor and moisture.
  • 1/2 cup Granulated Sugar Adjust to taste.
  • 1 large Egg (large, room temperature) Can use a flax egg for vegan version.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best results.
  • 1 teaspoon Strawberry Extract Real strawberry puree is a lovely alternative.
  • 1 drop Red or Pink Food Coloring (optional) Adds visual appeal.
  • 2 1/2 cups All-purpose Flour Gluten-free flour can be swapped.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt Use less if using salted butter.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese (softened) Full-fat gives the best texture.
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
For the Topping
  • 1/4 cup Granulated Sugar For rolling the cookies.

Equipment

  • Mixing bowl
  • Electric mixer
  • Parchment Paper
  • Baking Sheet
  • Freezer

Method
 

Step-by-Step Instructions
  1. Prepare Cheesecake Filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Drop dollops onto a parchment-lined tray and freeze for 30 to 60 minutes.
  2. Cream Butter and Sugars: In a bowl, cream the softened butter with brown and granulated sugars until light and fluffy, about three minutes.
  3. Add Wet Ingredients: Add in the egg, vanilla extract, strawberry extract, and food coloring. Mix until well combined.
  4. Incorporate Dry Ingredients: Gradually add flour, baking soda, baking powder, and salt while mixing on low speed until just combined.
  5. Stuff Cookies: Take two tablespoons of dough, flatten, add a frozen dollop of cheesecake filling, and seal the edges tightly.
  6. Bake: Preheat oven to 350°F (175°C), place stuffed cookies on a lined baking sheet, and bake for 10 to 12 minutes until edges are set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 120mgPotassium: 35mgSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or in the fridge for up to 7 days. For longer storage, freeze for up to 3 months. Reheat as needed.

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