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A delicious plate of Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

These cookies combine the tangy flavor of cheesecake with the sweetness of strawberries in a delightful cookie form.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 225 g Butter, softened
  • 60 g Brown sugar, packed
  • 200 g Granulated sugar
  • 1 large egg, room temperature
  • 2 tsp Vanilla extract
  • 0.5 tsp Strawberry extract
  • 1 tsp Red or pink food coloring (optional)
  • 320 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
  • 225 g Cream cheese, softened
  • 85 g Powdered sugar
  • 1 tsp Vanilla extract
Topping
  • 200 g Granulated sugar For rolling

Equipment

  • Baking Sheet

Method
 

  1. Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 30–60 minutes.
  2. Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
  3. Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
  4. Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
  5. Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
  6. 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 extra flavor, try adding fresh strawberry pieces into the dough before baking. These cookies are perfect for sharing at gatherings or enjoying with a cup of tea.