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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies for a Sweet Love at First Bite

These Strawberry Cheesecake Cookies offer a delightful fusion of strawberry-flavored sugar cookie and a creamy cheesecake core, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter, softened Substitute with margarine for a dairy-free option.
  • 1 cup Brown sugar, packed Light brown sugar can work in a pinch.
  • 1/2 cup Granulated sugar Coconut sugar can be used for a lower glycemic index.
  • 1 large Egg, room temperature For a vegan version, use a flax egg.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best results.
  • 1 teaspoon Strawberry extract Be careful not to exceed the recommended amount.
  • 1 teaspoon Red or pink food coloring Optional for visual appeal.
  • 2 cups All-purpose flour Can replace with gluten-free all-purpose flour.
  • 1 teaspoon Baking soda Essential for the cookies' texture.
  • 1 teaspoon Baking powder Crucial for puffiness.
  • 1/2 teaspoon Salt Omit if using salted butter.
For the Cream Cheese Filling
  • 8 oz Cream cheese, softened Use full-fat for a stable texture.
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract Mirrors the cookie dough's taste.
For the Topping
  • 1/4 cup Granulated sugar For rolling the cookies.

Equipment

  • Mixing Bowl
  • Stand mixer
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1-2 teaspoons of the filling onto a parchment-lined tray and freeze for 30-60 minutes until firm.
  2. In a stand mixer, combine softened butter, packed brown sugar, and granulated sugar. Beat on medium speed for about 3 minutes, or until light and fluffy.
  3. Add the room temperature egg, vanilla extract, strawberry extract, and optional food coloring to the mixture. Blend on low speed until well combined.
  4. Gradually incorporate the all-purpose flour, baking soda, baking powder, and salt into the wet mixture until you achieve a thick, non-sticky dough.
  5. Take about 2 tablespoons of dough and flatten it. Place a frozen cream cheese dollop in the center, folding the dough around it to seal. Roll in granulated sugar.
  6. Preheat oven to 350°F (175°C). Bake dough balls for 10-12 minutes until edges are set but centers remain soft.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 90mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure the cream cheese filling is well-frozen to prevent leaking during baking. The dough should be thick enough to encase the filling perfectly.

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