Strawberry Cheesecake Cookies
Deliciously soft cookies with a creamy cheesecake filling, capturing the essence of summer cheesecake in every bite.
Ingredients
Cookie Base
- 1 cup Butter, softened Use real butter for best flavor.
- ¼ cup Brown sugar, packed
- 1 cup Granulated sugar Can reduce by 1 tablespoon for lighter sweetness.
- 1 large Egg, room temperature
- 2 teaspoons Vanilla extract
- ½ teaspoon Strawberry extract Can increase for stronger flavor.
- 1 teaspoon Red or pink food coloring (optional) To enhance color.
- 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 Use full-fat for the best texture.
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
Topping
- 1 cup Granulated sugar For rolling.
Instructions
Prepare Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1-2 teaspoon dollops onto a parchment-lined tray and freeze for 30-60 minutes.
Make Cookie Dough
- Cream together the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
- Add in the egg, vanilla, strawberry extract, and food coloring, mixing until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix in the dry ingredients to the wet ingredients on low speed until just combined.
Prepare and Bake Cookies
- Flatten 2 tablespoons of dough, place frozen cheesecake dollop in center, and seal completely.
- Roll into a smooth ball and coat in granulated sugar.
- Bake at 350°F for 10-12 minutes until edges are set and centers are soft. Cool completely on baking sheet.
Notes
Make the cream cheese filling the night before for ease. Adjust baking time based on your oven's characteristics.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 10g
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