Strawberry Cheesecake Cookies
Deliciously soft cookies featuring a creamy cheesecake center, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup Butter, softened Use high-quality unsalted butter for clean flavor.
- ¼ cup Brown sugar, packed Adds moisture and a hint of caramel.
- 1 cup Granulated sugar Plus about 1 cup for rolling.
- 1 large Egg, room temperature
- 2 teaspoons Vanilla extract
- ½ teaspoon Strawberry extract Concentrated for clear flavor.
- 1 teaspoon Red or pink food coloring (optional) For color.
- 2½ cups All-purpose flour Gives structure while allowing tenderness.
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt Omit if using salted butter.
Cream Cheese Filling
- 1 cup Cream cheese, softened Full-fat for best texture.
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
Topping
- 1 cup Granulated sugar For rolling.
Instructions
Prepare the Cheesecake Filling
- Beat the softened cream cheese with the powdered sugar and vanilla until completely smooth.
- Scoop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
Cream Butter and Sugars
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 3 minutes.
Add Wet Flavorings
- Mix in the egg, vanilla extract, strawberry extract, and food coloring until fully combined.
Add Dry Ingredients
- On low speed, mix in the flour, baking soda, baking powder, and salt until just combined.
Stuff the 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
- Place the sugared cookie balls on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.
- Cool completely on the baking sheet.
Notes
These cookies can be frozen after baking or assembled raw. Various substitutions like gluten-free and dairy-free options are also available.