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A delicious plate of Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

These delightful cookies combine the rich flavors of strawberry and cheesecake, making them a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour
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.