Strawberry Cheesecake Cookies
Delightful cookies that combine the creamy flavors of classic cheesecake with fresh strawberries, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup softened butter
- ¼ cup packed brown sugar
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon red or pink food coloring (optional) For a vibrant color
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt Omit if using salted butter
- 1 cup granulated sugar (for rolling)
For the Cheesecake Filling
- 1 cup softened cream cheese
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, and strawberry extract. Mix well.
- If using, stir in the food coloring until evenly combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Cheesecake Filling
- In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until creamy.
Forming Cookies
- Take a tablespoon of cookie dough and flatten it slightly.
- Add a small dollop of the cheesecake filling in the center, then encase the filling with more dough, rolling it into a ball.
- Roll each cookie ball in granulated sugar before placing them on the prepared baking sheets.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container in the refrigerator for up to one week. Freeze cookies in a single layer; once solid, transfer to a freezer-safe bag for up to three months.