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Strawberry Cheesecake Cookies

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These Strawberry Cheesecake Cookies are a delightful combination of a soft, chewy cookie and creamy cheesecake filling. Perfectly sweet with hints of strawberry flavor, they’re coated in sugar for an irresistible treat. These cookies are ideal for special occasions or whenever you need a sweet indulgence.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter (softened)
  • 1/4 cup packed brown sugar (light or dark)
  • 1 cup white granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 tsp strawberry extract
  • 1 tsp red/pink food coloring (optional)
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt (optional if using salted butter)

For the Cream Cheese Filling:

  • 1 cup cream cheese
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract

For the Topping:

  • Approximately 1 cup granulated sugar (for coating)

Instructions

  • Prepare the Filling:
    • In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and thick.
    • Transfer the filling to a piping bag or freezer-safe container. Freeze for at least 1 hour or until firm.
  • Make the Cookie Dough:
    • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
    • Add the egg, vanilla extract, strawberry extract, and food coloring (if using). Mix until combined.
    • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until a thick dough forms. If the dough feels sticky, add more flour, 2-3 tablespoons at a time.
  • Assemble the Cookies:
    • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Scoop a heaping tablespoon of cookie dough and flatten it into a disc.
    • Add 1 teaspoon of frozen cream cheese filling to the center of the disc. Cover with another smaller piece of cookie dough, sealing the edges to enclose the filling. Roll into a ball and coat in granulated sugar. Repeat for the remaining dough and filling.
  • Bake:
    • Place the cookie dough balls on the prepared baking sheet, spaced 2 inches apart.
    • Bake for 12-15 minutes, until edges are set and slightly golden. Avoid overbaking.
  • Cool and Serve:
    • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    • Serve warm or at room temperature.

Notes

  • Ensure the cream cheese filling is well-frozen to prevent it from leaking during baking.
  • Store in an airtight container in the refrigerator for up to 3 days. Warm them slightly before serving for the best texture.

Nutrition

Find it online: https://easyfoodflash.com/strawberry-cheesecake-cookies/