Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity flavor of strawberries inside a soft, buttery cookie. These stuffed treats are perfect for anyone looking to enjoy the best of both desserts in one bite.

The image shows soft, round pink cookies with sugar crystals on their surface arranged closely together on a white marbled texture; one cookie at the front is broken in half, revealing a creamy white filling inside, smooth and thick, contrasting with the porous texture of the pink cookie dough, which looks moist and slightly crumbly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened)
1/4 cup brown sugar (packed)
1 cup white granulated sugar
1 large egg (room temperature)
2 tsp vanilla extract
1/2 tsp strawberry extract
1 tsp red or 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)
1 cup cream cheese (softened, full-fat)
2/3 cup powdered sugar
1 tsp vanilla (for cream cheese filling)
Approximately 1 cup granulated sugar (for coating)

Instructions

Step 1: In a medium bowl, beat the cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Drop small spoonfuls (1–2 teaspoons each) onto a parchment-lined tray and freeze for 30–60 minutes to prevent oozing during baking.
Step 2: In a stand mixer, cream the softened butter with both sugars until light and fluffy, about 3 minutes on medium-high speed.
Step 3: Add the egg, 2 tsp vanilla extract, strawberry extract, and food coloring (if using). Mix until fully incorporated and the dough is a vibrant pink.
Step 4: Gradually mix in the flour, baking soda, baking powder, and salt on low speed until just combined. If sticky, add flour 1 tablespoon at a time until the dough is thick and easy to handle.
Step 5: Take about 2 tablespoons of dough and flatten it in your palm. Place a frozen cream cheese dollop in the center, fold the dough around it, and seal tightly. Roll into a smooth ball, then coat in granulated sugar.
Step 6: Preheat the oven to 350°F. Place cookies on a lined baking sheet and bake for 10–12 minutes, until edges are set but centers remain soft. Cool completely on the sheet to let the cheesecake filling firm up.

Tips & Variations

Use freeze-dried strawberry powder instead of extract for a natural flavor boost by mixing 2–3 tablespoons into the flour.
Reduce the sugar coating or substitute with a stevia blend for a lower sugar option, though the sparkle may vary.
For gluten-free cookies, swap all-purpose flour with a 1:1 gluten-free blend containing xanthan gum to maintain structure.
Make sure the cream cheese filling is well frozen before stuffing to prevent leakage during baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat gently in a low oven or microwave just until warm to soften the filling without melting.

How to Serve

The image shows several soft, round pink cookies with a slightly cracked surface texture placed on a white textured cloth. Two of the cookies are stacked, with the top one broken in half to reveal a thick, creamy white filling inside. The outer cookie layer is bright pink and looks soft and chewy, while the filling is smooth and dense, filling the center completely. The whole scene is set against a white marbled texture in soft natural daylight. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream cheese filling ahead of time?

Yes, prepare and freeze the cream cheese filling dollops up to a day in advance. This helps prevent the filling from oozing out during baking.

What if I don’t have strawberry extract?

If you don’t have strawberry extract, use vanilla extract alone or add freeze-dried strawberry powder to the dough for a natural strawberry flavor.