Description
Delight in these luscious Strawberry Cheesecake Cookies featuring a creamy cheesecake filling wrapped in a soft, strawberry-infused dough with a sugary coating. Perfectly balanced between tart and sweet, these cookies are ideal for sharing or savoring as a special treat.
Ingredients
Scale
Cheesecake Filling
- 1 cup cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon strawberry extract
- 1 teaspoon red or pink food coloring (optional)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar, for rolling
Instructions
- Prepare Cheesecake Filling: In a bowl, beat the softened cream cheese together with powdered sugar and vanilla extract until completely smooth and creamy.
- Freeze Filling: Portion the cheesecake mixture into 1 to 2 teaspoon dollops on a parchment-lined baking sheet and freeze for 30 to 60 minutes until firm to handle.
- Cream Butter and Sugars: Using a mixer on medium speed, beat the softened butter with packed brown sugar and granulated sugar for about 3 minutes until the mixture is pale and fluffy.
- Combine Wet Ingredients: Add the egg, vanilla extract, strawberry extract, and food coloring (if using) to the creamed butter and sugar mixture. Beat until fully combined and the mixture is uniform in color.
- Incorporate Dry Ingredients: On low speed, add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix just until combined to avoid overworking; the dough should feel thick and not sticky.
- Shape and Fill Cookies: Scoop 2 tablespoons of dough and flatten into a disk. Place one frozen cheesecake filling dollop in the center, then carefully fold the dough around it, sealing the edges completely. Roll each filled dough ball in granulated sugar until well coated.
- Bake Cookies: Arrange the sugar-coated dough balls on a parchment-lined baking sheet, spacing them adequately. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until edges are set but centers remain soft.
- Cool: Allow the cookies to cool completely on the baking sheet so the cheesecake filling can set before serving.
Notes
- Freezing the cheesecake filling before assembling makes it easier to enclose within the dough without melting.
- You can substitute the strawberry extract with raspberry or leave it out for classic vanilla cheesecake flavor.
- The optional food coloring adds a fun pop of color to the dough but can be omitted.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Handle the cookie dough gently to avoid tough cookies by not overmixing after adding flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, Cheesecake Cookies, Strawberry Cookies, Soft Cookies, Dessert Cookies, Cream Cheese Cookies
