Strawberry Cheesecake Cookies Recipe
Introduction
Strawberry cheesecake cookies combine the best of two beloved desserts into one bite-sized treat. These soft, flavorful cookies are filled with a creamy cheesecake center and bursting with sweet strawberry notes. Perfect for sharing or indulging anytime!
Ingredients
- 1 cup butter, softened
- ¼ cup packed brown sugar
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon red or pink food coloring (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (omit if using salted butter)
- Cream Cheese Filling:
- 1 cup cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- Topping:
- About 1 cup granulated sugar (for rolling)
Instructions
- Step 1: Prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla extract together until smooth. Drop 1 to 2 teaspoon-sized dollops onto a parchment-lined tray and freeze for 30 to 60 minutes.
- Step 2: Cream the softened butter with brown and granulated sugars until the mixture is light and fluffy, about 3 minutes.
- Step 3: Add the egg, vanilla extract, strawberry extract, and food coloring (if using) to the butter mixture. Mix until fully combined.
- Step 4: On low speed, gradually mix in the flour, baking soda, baking powder, and salt until just combined. The dough should be thick and not sticky.
- Step 5: Flatten 2 tablespoons of dough in your hand, place a frozen cheesecake dollop in the center, and completely seal the dough around it. Roll into a smooth ball and coat it in granulated sugar.
- Step 6: Bake the cookies at 350°F (175°C) for 10 to 12 minutes until the edges are set but the centers remain soft.
- Step 7: Allow the cookies to cool completely on the baking sheet so the cheesecake filling can firm up before serving.
Tips & Variations
- Use full-fat cream cheese for the best texture and flavor in the filling.
- Freeze the cheesecake dollops thoroughly to prevent the filling from melting too quickly while baking.
- For a fruity twist, try swapping strawberry extract with raspberry or lemon extract.
- If you prefer less sweetness, reduce the granulated sugar in the dough slightly.
- Adding a pinch of cornstarch to the dough can help the cookies stay tender.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or let come to room temperature to enjoy the creamy cheesecake center.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and cheesecake filling separately and freeze them. Assemble the cookies just before baking for best results.
What if I don’t have strawberry extract?
You can substitute with vanilla extract alone or a small amount of fresh strawberry puree, though extract gives a more concentrated flavor.
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 18 servings 1x
Description
Delight in these luscious Strawberry Cheesecake Cookies, featuring a soft, buttery cookie infused with strawberry and vanilla extracts, and a creamy cheesecake filling at the center. Rolled in sugar and baked to perfection, these cookies balance fruity sweetness with rich, creamy texture.
Ingredients
Cookie Dough
- 1 cup butter, softened
- ¼ cup brown sugar, packed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon red or pink food coloring (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (omit if using salted butter)
Cream Cheese Filling
- 1 cup cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- About 1 cup granulated sugar (for rolling)
Instructions
- Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop small dollops (1–2 teaspoons) onto a parchment-lined tray and freeze for 30 to 60 minutes to firm up.
- Cream Butter and Sugars: In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which takes about 3 minutes using an electric mixer.
- Add Wet Ingredients: Mix in the egg, vanilla extract, strawberry extract, and optional food coloring until everything is fully combined and homogeneous.
- Add Dry Ingredients: Slowly add the all-purpose flour, baking soda, baking powder, and salt, mixing on low speed just until combined. The dough should be thick and not sticky.
- Stuff Cookies: Flatten about 2 tablespoons of dough in your palm and place a frozen cheesecake dollop in the center. Completely seal the dough around the filling, ensuring no gaps, then roll into a smooth ball. Coat each ball generously in granulated sugar.
- Bake: Place the coated cookie dough balls on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the edges are set but the centers remain soft. Allow cookies to cool completely on the baking sheet so the cheesecake filling firms up nicely.
Notes
- Freezing the cheesecake filling before stuffing helps prevent the filling from oozing out during baking.
- If using salted butter, omit the additional salt in the dry ingredients to avoid over-salting.
- Allow cookies to cool fully on the baking sheet for best texture and to let the filling solidify.
- Optional red or pink food coloring enhances the strawberry theme but can be omitted for natural coloring.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, Cheesecake Filling Cookies, Strawberry Cookies, Soft Cookies, Cream Cheese Cookies, Baked Cookies
