Strawberry Cheesecake Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
