Name: Strawberry Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
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); 1 cup cream cheese, softened (for filling); ⅔ cup powdered sugar (for filling); 1 teaspoon vanilla extract (for filling); About 1 cup granulated sugar (for rolling)

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Why Make This Recipe

If you love the sweet and creamy taste of strawberry cheesecake, then these Strawberry Cheesecake Cookies are perfect for you! They combine the classic flavors of cheesecake with a soft and chewy cookie. Each cookie has a delightful cream cheese filling that gives a surprise in every bite. Plus, they are easy to make and are sure to impress your family and friends. Whether it’s for a special occasion or just a treat for yourself, these cookies are a delicious choice!

How to Make Strawberry Cheesecake Cookies

Ingredients

Butter, softened – 1 cup
Brown sugar, packed – ¼ cup
Granulated sugar – 1 cup
1 large egg, room temperature
Vanilla extract – 2 teaspoons
Strawberry extract – ½ teaspoon
Red or pink food coloring (optional) – 1 teaspoon
All-purpose flour – 2½ cups
Baking soda – 1 teaspoon
Baking powder – ½ teaspoon
Salt – ¼ teaspoon (omit if using salted butter)

Cream Cheese Filling

Cream cheese, softened – 1 cup
Powdered sugar – ⅔ cup
Vanilla extract – 1 teaspoon

Topping

Granulated sugar – about 1 cup (for rolling)

Directions

Prepare Cheesecake Filling

Beat cream cheese, powdered sugar, and vanilla together until smooth.
Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.

Cream Butter and Sugars
3. In a bowl, beat the softened butter with brown and granulated sugars until the mixture is light and fluffy, about 3 minutes.

Add Wet Ingredients
4. Mix in the egg, vanilla, strawberry extract, and food coloring until everything is fully combined.

Add Dry Ingredients
5. On low speed, mix in the flour, baking soda, baking powder, and salt until just combined. The dough should be thick and not sticky.

Stuff Cookies
6. Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal it completely.
7. Roll the dough into a smooth ball and coat it in granulated sugar.

Bake
8. Preheat the oven to 350°F.
9. Bake the cookies for 10–12 minutes until the edges are set and the centers are soft.
10. Let them cool completely on the baking sheet to allow the filling to firm up.

How to Serve Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are best served fresh, but they are still delightful the next day! You can pair them with a glass of milk or a cup of coffee for a perfect treat. You can also garnish them with fresh strawberries or whipped cream for an extra special touch.

How to Store Strawberry Cheesecake Cookies

To store these cookies, place them in an airtight container. They can be kept at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just make sure to wrap individual cookies in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer.

Tips to Make Strawberry Cheesecake Cookies

Make sure your butter is softened for easier mixing.
If you don’t have strawberry extract, you can replace it with more vanilla extract for a different flavor.
Don’t skip freezing the cheesecake filling; it helps to keep the filling intact while baking.

Variation

You can try adding chocolate chips or nuts to the cookie dough for added texture. Another variation is to use other fruit extracts, like raspberry or blueberry, for a different flavor twist.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may alter the texture and taste slightly.

2. How do I know when the cookies are done?
The cookies are done when the edges are set, and the centers look soft. They will continue to cook slightly after being taken out of the oven.

3. Can I make the cookie dough ahead of time?
Absolutely! You can prepare the cookie dough and keep it in the fridge for up to 24 hours before baking. Just be sure to let it come to room temperature before shaping and baking.