Strawberry Cheesecake Cookies
These cookies feature a buttery-soft exterior with a tender, creamy cheesecake filling, perfect for quiet moments and special occasions.
Ingredients
For the cookie dough
- 1 cup Butter, softened Use unsalted butter for best results.
- 1/4 cup Brown sugar, packed
- 1 cup Granulated sugar
- 1 Large egg, 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 Omit if using salted butter.
For the cream cheese filling
- 1 cup Cream cheese, softened Use full-fat cream cheese for best texture.
- 2/3 cup Powdered sugar
- 1 teaspoon Vanilla extract
For the topping
- 1 cup Granulated sugar For rolling the cookies.
Instructions
Prepare Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Drop 1 to 2 teaspoon dollops onto a parchment-lined tray and freeze for 30 to 60 minutes.
Cream Butter and Sugars
- Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Stop and scrape the bowl so everything mixes evenly and the mixture looks pale and aerated.
Add Wet Ingredients
- Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- The batter should smell sweet and show a pale pink if you used coloring.
Add Dry Ingredients
- Mix in flour, baking soda, baking powder, and salt on low speed until just combined.
- The dough should be thick and not sticky; scoopable and able to hold a shape.
Stuff Cookies
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in center, and seal completely.
- Roll into a smooth ball and coat in granulated sugar, making sure no filling is exposed.
Bake
- Bake at 350°F for 10 to 12 minutes until edges are set and centers are soft.
- Cool completely on the baking sheet to allow filling to firm up and prevent leaks.
Notes
These cookies are best the day they are baked. For storage, keep in an airtight container at room temperature for up to 48 hours. Adding a slice of bread can help keep them moist. For freezing, freeze the unbaked, filled dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 75mgSugar: 8g
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