Strawberry Cheesecake Cookies
Deliciously soft cookies filled with a creamy, tangy cheesecake center, perfect for any dessert occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Room temperature for easy creaming.
- ¼ cup brown sugar, packed Adds depth and chew.
- 1 cup granulated sugar For sweetness and a pretty sugar-coated exterior.
- 1 large egg, room temperature For structure and richness.
- 2 teaspoons vanilla extract Base flavor for the dough.
- ½ teaspoon strawberry extract Boosts the strawberry note (optional but recommended).
- 1 teaspoon red or pink food coloring For a fun rosy hue (optional).
- 2½ cups all-purpose flour The structure of the cookie.
- 1 teaspoon baking soda For lift.
- ½ teaspoon baking powder Helps the cookie stay soft and puffy.
- ¼ teaspoon salt Omit if using salted butter.
For the cheesecake filling
- 1 cup cream cheese, softened For the cheesecake filling.
- ⅔ cup powdered sugar Sweetens and stabilizes the filling.
- 1 teaspoon vanilla extract Classic cheesecake flavor.
Optional add-ons
- 1 cup granulated sugar For rolling topping.
- 1–2 tablespoons finely chopped freeze-dried strawberries For intensified strawberry flavor.
- ¼–½ cup white chocolate chips For sweet, creamy pockets.
- ½ teaspoon lemon zest Brightens the cheesecake filling.
- 1–2 drops almond extract A tiny hint is lovely (use sparingly).
Instructions
Preparation
- Remove the butter, egg, and cream cheese from the fridge so they come to room temperature.
- Line a small baking sheet with parchment for the cheesecake dollops and a large baking sheet ready for the cookies.
Make the cheesecake filling
- In a medium bowl, beat 1 cup softened cream cheese with ⅔ cup powdered sugar and 1 teaspoon vanilla extract using a hand mixer or stand mixer until completely smooth.
- Scoop filling into tiny dollops of 1–2 teaspoons and place on the parchment-lined sheet, then freeze for 30–60 minutes until firm.
Make the cookie dough
- Cream 1 cup softened unsalted butter with ¼ cup brown sugar and 1 cup granulated sugar on medium-high for about 3 minutes until light and fluffy.
- Beat in 1 large egg, followed by 2 teaspoons vanilla extract, ½ teaspoon strawberry extract, and food coloring if using. Stir until evenly distributed.
- In a separate bowl, whisk together 2½ cups flour, baking soda, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients on low speed or fold with a spatula until just combined.
- Fold in white chocolate chips or freeze-dried strawberries if desired.
Assemble the cookies
- Scoop about 2 tablespoons of dough for each cookie, flatten into a disk, and place one frozen cheesecake dollop in the center.
- Fold the dough over the filling, pinching seams closed and rolling into a smooth ball.
- Roll each ball in granulated sugar for a pretty shimmer.
Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Space cookie balls about 2 inches apart and bake for 10–12 minutes until edges are set but centers look soft.
Cool
- Let cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
Storage
- Store cooled cookies in an airtight container in the fridge for up to 4 days.
- You can freeze baked cookies for up to 2 months or freeze the raw dough balls with filling on a tray and transfer to a freezer bag for longer storage.
Notes
Keep your cheesecake filling cold until assembly; don’t overwork the dough to avoid tough cookies.