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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies That Melt in Your Mouth

These Strawberry Cheesecake Cookies blend the rich flavors of cheesecake and strawberries in a tender, buttery cookie.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ cup Butter, softened Margarine can be used as a substitute.
  • ½ cup Brown sugar, packed Swap with coconut sugar for a healthier option.
  • ¼ cup Granulated sugar Adjust based on dietary preferences.
  • 1 large Egg Use flaxseed egg for a vegan option.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best taste.
  • 1 teaspoon Strawberry extract Avoid overusing to keep the balance.
  • Red or pink food coloring (optional) Can be omitted if desired.
  • 1½ cups All-purpose flour A gluten-free blend can be used for a gluten-free variant.
  • ½ teaspoon Baking soda Ensure it's fresh for proper rise.
  • ½ teaspoon Baking powder Make sure it's double-acting for best results.
  • a pinch Salt Omit if using salted butter.
For the Cream Cheese Filling
  • 8 ounces Cream cheese, softened Use full-fat block cream cheese for stability.
  • 1 cup Powdered sugar Can be substituted with a sugar alternative.
  • 1 teaspoon Vanilla extract
For the Topping
  • ¼ cup Granulated sugar Used for rolling the cookies.

Equipment

  • Mixing Bowl
  • stand mixer
  • Parchment Paper
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare Cream Cheese Filling: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Freeze dollops for 30-60 minutes.
  2. Cream Butter and Sugars: Beat together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix Wet Ingredients: Add egg, vanilla extract, strawberry extract, and food coloring to the butter-sugar mixture. Blend well.
  4. Combine Dry Ingredients: Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to wet ingredients.
  5. Stuff Cookies: Take cookie dough, flatten it, place a frozen cream cheese dollop inside, and seal it. Roll into a ball and coat in sugar.
  6. Bake: Preheat oven to 350°F. Bake stuffed cookie balls for 10-12 minutes until edges are set. Cool on the sheet.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure the cream cheese filling is frozen solid before stuffing to prevent leakage during baking. Chill the dough if your kitchen is warm.

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