Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry cheesecake cookies combine the best of two beloved desserts: rich, creamy cheesecake and sweet, tender cookies. These delightful treats feature a luscious cheesecake filling wrapped in a soft, strawberry-flavored cookie dough, making them perfect for any occasion.

Ingredients

• 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 cream cheese, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1 cup granulated sugar, for rolling

Instructions

1. Step 1: Prepare the cheesecake filling by beating the softened cream cheese with powdered sugar and vanilla extract until smooth. Portion the mixture into 1 to 2 teaspoon dollops on a parchment-lined baking sheet and freeze for 30 to 60 minutes until firm.
2. Step 2: In a large bowl, beat the softened butter with brown sugar and granulated sugar on medium speed for about 3 minutes until pale and fluffy.
3. Step 3: Add the egg, vanilla extract, strawberry extract, and food coloring (if using) to the butter mixture. Beat until fully combined and evenly colored.
4. Step 4: On low speed, add the all-purpose flour, baking soda, baking powder, and salt. Mix just until combined to avoid overworking the dough; it should be thick and not sticky.
5. Step 5: Scoop 2 tablespoons of dough and flatten it into a disk. Place one frozen cheesecake dollop in the center and carefully fold the dough around it, sealing the edges completely. Roll each filled dough ball in granulated sugar until coated.
6. Step 6: Arrange the dough balls on a parchment-lined baking sheet, spacing them apart. Bake in a preheated oven at 350°F for 10 to 12 minutes, until edges are set but centers remain soft.
7. Step 7: Let the cookies cool completely on the baking sheet so the cheesecake filling can set before serving.

Tips & Variations

• Use full-fat cream cheese for the creamiest filling and best texture.
• If you prefer a stronger strawberry flavor, add an extra 1/4 teaspoon of strawberry extract.
• For a festive touch, substitute red or pink sugar crystals when rolling cookies instead of plain granulated sugar.
• Chill the dough for 30 minutes before shaping if it’s too soft to handle easily.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 5 days. Cookies can also be frozen for up to 2 months; thaw in the refrigerator and allow to come to room temperature before serving. Reheat gently in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling and freeze the dollops up to a day before baking. Just keep them frozen until you’re ready to assemble the cookies.

What if I don’t have strawberry extract?

You can substitute with raspberry or omit it entirely for a classic vanilla cheesecake cookie. Fresh chopped strawberries in the dough are another tasty option, but keep in mind the texture will be different.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.6 from 50 reviews

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with a soft, flavorful strawberry-infused cookie dough. Featuring a luscious cream cheese filling wrapped in a tender, vanilla and strawberry-scented cookie rolled in sugar for a delightful crunch, this recipe yields 18 delicious treats perfect for dessert or snacking.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 18 servings 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

For Rolling

• 1 cup granulated sugar

Instructions

1. Prepare Cheesecake Filling: In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and creamy. Portion the mixture into 1 to 2 teaspoon-sized dollops onto a parchment-lined baking sheet, then freeze until firm, about 30 to 60 minutes.
2. Cream Butter and Sugars: Using a mixer, beat the softened butter with packed brown sugar and granulated sugar on medium speed for about 3 minutes until the mixture becomes pale and fluffy.
3. Combine Wet Ingredients: Add the egg, vanilla extract, strawberry extract, and food coloring (if using) to the creamed butter and sugar. Beat until fully incorporated and uniform in color.
4. Incorporate Dry Ingredients: On low speed, add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix only until just combined to avoid overworking the dough. The dough should feel thick and not sticky.
5. Shape and Fill Cookies: Scoop 2 tablespoons of dough and flatten it into a disk in your hand. Place one frozen cheesecake filling dollop in the center, then carefully fold the dough around the filling, fully sealing the edges. Roll each filled dough ball in granulated sugar until well coated.
6. Bake Cookies: Arrange the filled dough balls on a parchment-lined baking sheet, spacing them adequately apart. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool completely on the baking sheet so the filling has time to set inside.

Notes

• Freezing the cheesecake filling dollops before assembling makes it easier to handle and prevents leakage during baking.
• Do not overmix the dough to keep the cookies tender and avoid tough texture.
• Optional: Use red or pink food coloring to enhance the strawberry appearance.
• Cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
• Allow cookies to cool completely before handling to ensure the cheesecake filling is set and stable.

Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, strawberry cookies, baked dessert cookies, cream cheese filling, soft cookies