Strawberry Cheesecake Cookies Recipe
Introduction
Strawberry cheesecake cookies combine the best of both worlds: the rich creaminess of cheesecake and the sweet, fruity flavor of strawberries, all wrapped in a soft, buttery cookie. These treats are perfect for sharing or enjoying with a cup of tea.
Ingredients
- 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 cream cheese, powdered sugar, and vanilla extract until smooth. Drop 1 to 2 teaspoon dollops onto a parchment-lined tray and freeze for 30 to 60 minutes.
- Cream butter and sugars: In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add wet ingredients: Mix in the egg, vanilla extract, strawberry extract, and food coloring until fully combined.
- Add dry ingredients: On low speed, blend in flour, baking soda, baking powder, and salt until just combined. The dough should be thick and not sticky.
- Stuff cookies: Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, then seal completely around it. Roll into a smooth ball and coat generously in granulated sugar.
- Bake: Preheat the oven to 350°F. Bake cookies for 10 to 12 minutes or until edges are set and centers remain soft. Allow cookies to cool completely on the baking sheet so the filling can firm up.
Tips & Variations
- For extra strawberry flavor, add finely chopped freeze-dried strawberries to the dough.
- If you prefer a less sweet cookie, reduce granulated sugar in the dough by ¼ cup.
- Use softened cream cheese at room temperature to avoid lumps in the filling.
- Omit food coloring for a more natural look without affecting taste.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat briefly in the microwave to soften the cheesecake filling before serving, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular vanilla extract instead of strawberry extract?
Yes, regular vanilla extract will still give you a delicious cookie, but the unique strawberry flavor will be missing. You can also add fresh or freeze-dried strawberries for a natural fruity boost.
Do I need to freeze the cheesecake filling before baking?
Freezing the cheesecake dollops helps them keep their shape inside the cookie while baking, preventing leakage and ensuring a creamy center. It is recommended to freeze them for best results.
PrintStrawberry Cheesecake Cookies Recipe
These Strawberry Cheesecake Cookies combine soft, flavorful strawberry-infused cookie dough with a creamy cheesecake filling center. Coated in sugar and baked to perfection, they offer a delightful balance of sweet, tangy, and buttery flavors with a luscious melt-in-your-mouth texture, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
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 softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Drop 1 to 2 teaspoon-sized dollops onto a parchment-lined tray and place in the freezer for 30 to 60 minutes to firm up.
- Cream Butter and Sugars: In a separate bowl, beat the softened butter with brown sugar and granulated sugar together until the mixture turns light and fluffy, which takes about 3 minutes. This step is crucial for a tender texture.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, strawberry extract, and optional red or pink food coloring into the creamed butter and sugar. Mix thoroughly until all wet ingredients are fully combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture on low speed. Mix until just combined, ensuring the dough remains thick and not sticky to the touch.
- Stuff Cookies: Flatten about 2 tablespoons of cookie dough, place a frozen cheesecake filling dollop in the center, and seal the dough completely around it. Roll the sealed dough into a smooth ball and coat the outside evenly with granulated sugar.
- Bake: Arrange the prepared cookie balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Bake until the edges are set but centers remain soft. Allow cookies to cool completely on the baking sheet to let the cheesecake filling firm up inside before serving.
Notes
- For best results, use room temperature ingredients where specified to ensure smooth mixing.
- The red or pink food coloring is optional but enhances the strawberry theme visually.
- Chilling the cream cheese filling dollops is essential to prevent leakage during baking.
- If using salted butter, omit the additional salt for balanced flavor.
- Allow cookies to cool fully on the baking sheet to keep the filling intact and creamy.
Keywords: Strawberry cheesecake cookies, cream cheese cookies, stuffed cookies, soft cookies, berry cookies, dessert cookies
