Why make this recipe
Strawberry Cheesecake Cookies are a delightful mix of two beloved desserts: cookies and cheesecake. These cookies bring together the creamy goodness of cheesecake with the sweetness of strawberries, creating a treat that’s perfect for any occasion. They are easy to make, fun to eat, and are sure to impress your friends and family.
How to make Strawberry Cheesecake Cookies
Ingredients:
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup
- 1 large egg, 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)
Cream Cheese Filling
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
Topping
- Granulated sugar – about 1 cup (for rolling)
Directions:
Prepare Cheesecake Filling
Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Drop 1 to 2 teaspoon dollops onto a parchment-lined tray and freeze for 30 to 60 minutes.
Cream Butter and Sugars
In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy, about 3 minutes.
Add Wet Ingredients
Mix in the egg, vanilla extract, strawberry extract, and food coloring (if using) until everything is fully combined.
Add Dry Ingredients
Slowly mix in the flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
Stuff Cookies
Take 2 tablespoons of dough, flatten it out, and place a frozen cheesecake dollop in the center. Seal the dough around the cheesecake filling and roll it into a smooth ball. Coat the ball in granulated sugar.
Bake
Preheat the oven to 350°F (175°C) and bake the cookies for 10 to 12 minutes until the edges are set and the centers are soft. Let them cool completely on the baking sheet to allow the filling to firm up.
How to serve Strawberry Cheesecake Cookies
These cookies are perfect on their own or served with a glass of cold milk. You can also plate them with fresh strawberries or a dollop of whipped cream for an extra treat.
How to store Strawberry Cheesecake Cookies
To store your cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them, where they will last for up to a week.
Tips to make Strawberry Cheesecake Cookies
- Ensure your butter and cream cheese are at room temperature for easier mixing.
- You can adjust the sweetness by adding more or less sugar in the filling if desired.
- Try adding a sprinkle of crushed strawberries to the cookie dough for added flavor and texture.
Variation (if any)
If you’re not a fan of strawberries, you can substitute the strawberry extract with vanilla or almond extract for a different flavor. You can also add chocolate chips to the cookie dough for a chocolatey twist.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the cheesecake filling ahead and store it in the freezer until you’re ready to bake the cookies.
2. How should I freeze the cheesecake filling?
Drop dollops of the cheesecake filling onto a parchment-lined tray, then freeze until solid. You can transfer them to a zip-top bag for easier storage.
3. Can I use low-fat cream cheese?
You can use low-fat cream cheese, but full-fat cream cheese will give you a creamier texture for the filling.
Strawberry Cheesecake Cookies
Ingredients
Cookie Ingredients
- 1 cup Butter, softened
- ¼ cup Brown sugar, packed
- 1 cup Granulated sugar About 1 cup for rolling
- 1 large Egg, room temperature
- 2 teaspoons Vanilla extract
- ½ teaspoon Strawberry extract
- 1 teaspoon Red or pink food coloring (optional)
- 2½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt Omit if using salted butter
Cream Cheese Filling
- 1 cup Cream cheese, softened
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Prepare Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop 1 to 2 teaspoon dollops onto a parchment-lined tray and freeze for 30 to 60 minutes.
Cream Butter and Sugars
- In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy, about 3 minutes.
Add Wet Ingredients
- Mix in the egg, vanilla extract, strawberry extract, and food coloring (if using) until fully combined.
Add Dry Ingredients
- Slowly mix in the flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
Stuff Cookies
- Take 2 tablespoons of dough, flatten it out, and place a frozen cheesecake dollop in the center.
- Seal the dough around the cheesecake filling and roll it into a smooth ball.
- Coat the ball in granulated sugar.
Bake
- Preheat the oven to 350°F (175°C) and bake the cookies for 10 to 12 minutes until the edges are set and the centers are soft.
- Let them cool completely on the baking sheet to allow the filling to firm up.