In this article, we will explore a delicious and easy-to-prepare recipe.

Strawberry Cheesecake Cookies: A Delightful Fusion of Flavors

If you’re a fan of both cheesecake and cookies, you’re in for a treat with these Strawberry Cheesecake Cookies. This delightful recipe perfectly marries the creamy, tangy goodness of cheesecake with the soft, chewy texture of a cookie. Whether you’re looking for a unique dessert to impress guests or a comforting treat to satisfy your sweet tooth, these cookies are sure to become a favorite. Let’s dive into the process of creating these luscious strawberry-infused delights!

Ingredients

For the Cookies:

• Butter, softened – 1 cup
• Brown sugar, packed – ¼ cup
• Granulated sugar – 1 cup
• Egg – 1 large, 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)

For the Cream Cheese Filling:

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

For the Topping:

• Granulated sugar – about 1 cup (for rolling)

Directions

Step 1: Prepare the Cheesecake Filling

Begin by preparing the luscious center of your cookies. In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. This blend will serve as the delightful filling that makes these cookies truly special. Once combined, drop 1–2 teaspoon-sized dollops of the mixture onto a parchment-lined tray. Freeze the dollops for about 30–60 minutes to ensure they are firm enough to handle when stuffing the cookies.

Step 2: Cream the Butter and Sugars

In a separate large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes. This creaming process is crucial as it helps to incorporate air into the dough, ensuring a soft and tender cookie texture.

Step 3: Add Wet Ingredients

To the creamed mixture, add in the egg, vanilla extract, strawberry extract, and food coloring (if using). Mix until all the ingredients are fully combined, resulting in a vibrant pink dough (or naturally colored if you choose to skip the food coloring).

Step 4: Incorporate Dry Ingredients

Gradually add the flour, baking soda, baking powder, and salt to the wet mixture. Mix on low speed until just combined. At this stage, the cookie dough should be thick and not sticky, perfect for encasing the cheesecake filling.

Step 5: Stuff the Cookies

Now comes the fun part! Take about 2 tablespoons of the cookie dough and flatten it in your hand. Place one of the frozen cheesecake dollops in the center of the dough. Carefully fold the dough around the filling, making sure to seal it completely. Roll the filled dough into a smooth ball and then roll it in granulated sugar to coat the outside.

Step 6: Bake to Perfection

Place the prepared cookie balls onto a baking sheet lined with parchment paper, leaving enough space between them to allow for spreading. Bake in a preheated oven at 350°F for 10–12 minutes. You’ll know they’re ready when the edges are set, but the centers are still soft. Allow the cookies to cool completely on the baking sheet. This cooling period is essential as it allows the cream cheese filling to firm up to the perfect consistency.

Time Required

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour

Conclusion

These Strawberry Cheesecake Cookies are a delightful fusion of flavors and textures that are sure to impress. The creamy, sweet-tart filling perfectly complements the soft and chewy cookie exterior, creating a dessert that’s both unique and indulgent. Whether you’re making these for a special occasion or simply to enjoy at home, they are sure to become a beloved addition to your baking repertoire. Enjoy every bite of these scrumptious treats!

Strawberry Cheesecake Cookies

These delightful cookies combine the rich flavors of strawberry and cheesecake, making them a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 1 cup Butter, softened
• 50 g Brown sugar, packed
• 200 g Granulated sugar
• 1 g 1 large egg, room temperature
• 2 tsp Vanilla extract
• 0.5 tsp Strawberry extract
• 1 tsp Red or pink food coloring (optional)
• 315 g All-purpose flour
• 1 tsp Baking soda
• 0.5 tsp Baking powder
• 0.25 tsp Salt Omit if using salted butter

Cream Cheese Filling

• 1 cup Cream cheese, softened
• 67 g Powdered sugar
• 1 tsp Vanilla extract

Topping

• 200 g Granulated sugar For rolling

Equipment

• Baking Sheet

Method

 

1. Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 30–60 minutes.
2. Cream Butter and Sugars: Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
3. Add Wet Ingredients: Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
4. Add Dry Ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
5. Stuff Cookies: Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
6. Bake: Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on baking sheet to allow filling to firm up.

Notes

For best results, ensure the cream cheese filling is well frozen before stuffing the cookies. This will prevent it from leaking during baking.