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Strawberry Cheesecake Cookies

Delicious Strawberry Cheesecake Cookies to Satisfy Your Sweet Tooth

These Strawberry Cheesecake Cookies combine rich cheesecake and fruity strawberry flavors in a delightful cookie.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 45 minutes
Total Time 1 hour 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter, softened Consider using vegan butter for a dairy-free option.
  • 1 cup Brown sugar, packed Adds depth of flavor.
  • 1 cup Granulated sugar Contributes essential sweetness.
  • 1 large Egg, room temperature Acts as a binding agent; substitute with a flax egg for a vegan version.
  • 1 teaspoon Vanilla extract Enhances flavor depth.
  • 1 teaspoon Strawberry extract Use sparingly to avoid overpowering.
  • 1 teaspoon Red or pink food coloring (optional) Used for aesthetic appeal.
  • 2 cups All-purpose flour Gluten-free options include almond or coconut flour.
  • 1 teaspoon Baking soda Helps the cookies rise.
  • 1 teaspoon Baking powder Works with baking soda for fluffiness.
  • 1/2 teaspoon Salt Balances sweetness; omit if using salted butter.
For the Cream Cheese Filling
  • 8 ounces Cream cheese, softened Full-fat block cream cheese recommended.
  • 1 cup Powdered sugar Sweetens the filling.
  • 1 teaspoon Vanilla extract Adds flavor to the filling.
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 cream cheese, powdered sugar, and vanilla extract until smooth. Drop dollops on a parchment-lined tray and freeze for 30-60 minutes until firm.
  2. Cream Butter and Sugars: In a mixing bowl, cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
  3. Add Wet Ingredients: Add egg, vanilla extract, strawberry extract, and food coloring (if desired) to the creamed mixture and mix on low speed.
  4. Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet mixture and mix until combined.
  5. Stuff Cookies: Preheat oven to 350°F (175°C). Take about 2 tablespoons of dough, flatten it, place a frozen cheesecake dollop in the center and seal the dough around it. Roll in granulated sugar.
  6. Bake: Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes until edges are set and centers are soft. Let cool to firm up filling.
  7. Serve and Store: Transfer cookies to an airtight container once cooled. Enjoy at room temperature, they can be stored for up to 3 days.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 14gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Use full-fat cream cheese for the best texture. Store cookies properly to maintain freshness. Adjust flour for humidity if necessary.

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