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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies You’ll Want to Bake Today

Indulge in these delightful Strawberry Cheesecake Cookies, where soft buttery cookies envelop a creamy cheesecake filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 2 hours 12 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter (softened) Substitute with margarine for a dairy-free option.
  • 1 cup Brown Sugar (packed) Can be replaced with coconut sugar for a healthier option.
  • 1/2 cup Granulated Sugar No direct substitution recommended.
  • 1 large Egg (room temperature) Use a flax egg for a vegan alternative.
  • 2 teaspoons Vanilla Extract Ensure to use pure vanilla for best results.
  • 1 teaspoon Strawberry Extract Substitute with pureed freeze-dried strawberries for a more natural taste.
  • 1 drop Red or Pink Food Coloring (optional) Omit if desired.
  • 2 cups All-purpose Flour A gluten-free blend can be used as a substitute.
  • 1 teaspoon Baking Soda No substitute recommended.
  • 1 teaspoon Baking Powder Should be used in tandem with baking soda for best results.
  • 1/2 teaspoon Salt Can be omitted if using salted butter.
For the Cream Cheese Filling
  • 8 oz Cream Cheese (softened) Low-fat cream cheese is not recommended for texture.
  • 1 cup Powdered Sugar No direct replacements since it's key for texture.
  • 2 teaspoons Vanilla Extract Pure extracts are preferable.
For the Topping
  • 1/2 cup Granulated Sugar No substitutions suggested.

Equipment

  • Stand mixer
  • Parchment paper
  • Baking sheet
  • Freezer

Method
 

Step-by-Step Instructions
  1. Prepare Cheesecake Filling: Beat softened cream cheese, powdered sugar, and vanilla extract until creamy. Drop dollops onto parchment-lined tray and freeze for 30–60 minutes.
  2. Cream Butter and Sugars: In a stand mixer, cream together softened butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
  3. Add Wet Ingredients: Mix in egg, vanilla extract, strawberry extract, and optional food coloring on low speed until just combined.
  4. Combine Dry Ingredients: Gradually add flour, baking soda, baking powder, and salt with the mixer on low until just combined.
  5. Stuff Cookies: Flatten 2 tablespoons of dough, place a frozen filling in the center, seal and roll into a ball, then coat in granulated sugar.
  6. Bake: Preheat oven to 350°F. Bake cookie balls on lined baking sheet for 10–12 minutes. Cool on baking sheet before transferring to wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure the filling is frozen thoroughly, check dough temperature during warm conditions, and maintain a complete seal around the filling.

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