Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies combine soft, bakery-style strawberry cookie dough with a rich, creamy cheesecake center. Each cookie delivers bright strawberry flavor, tender texture, and a smooth filling that stays perfectly set after baking.
Equipment
- Mixing bowls
- Electric mixer
- baking sheets
- parchment paper
- cookie scoop
Ingredients
- 1 cup unsalted butter, softened
- 0.25 cup brown sugar, packed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 0.5 tsp strawberry extract
- 1 tsp pink or red food coloring (optional)
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 cup full-fat cream cheese, softened
- 0.66 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1 cup granulated sugar (for rolling)
Instructions
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until completely smooth. Scoop 1–2 teaspoon portions onto a parchment-lined tray and freeze for 30–60 minutes until firm.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, strawberry extract, and food coloring. Mix until fully combined and evenly colored.
- Add the flour, baking soda, baking powder, and salt. Mix just until a thick, non-sticky dough forms.
- Flatten about 2 tablespoons of dough in your palm. Place a frozen filling portion in the center, seal dough completely around it, and roll into a smooth ball.
- Roll each cookie dough ball in granulated sugar and place on a lined baking sheet, spacing them evenly apart.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers remain soft.
- Allow cookies to cool completely on the baking sheet before serving so the cheesecake center can fully set.
Notes
Always freeze the cream cheese filling before assembling to prevent leaks. Use full-fat cream cheese for the best structure, and measure flour carefully to maintain thick, supportive dough.