Strawberry Cheesecake Cookies Recipe
These Strawberry Cheesecake Cookies are a delightful treat featuring a soft, buttery strawberry-flavored cookie dough stuffed with a creamy, smooth cheesecake filling. Coated in sparkling sugar and baked to perfection, they offer a perfect balance of sweetness and texture, with a vibrant pink hue and a luscious surprise center. Ideal for gatherings or special occasions, these cookies combine the classic flavors of strawberry and cream cheese into a beautifully crafted dessert.
- Prep Time: 20 minutes plus 30-60 minutes freezing time for filling
- Cook Time: 10-12 minutes
- Total Time: 60-90 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Strawberry Cookie Dough
- 1 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 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)
Cream Cheese Filling
- 1 cup full-fat cream cheese, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
Topping
- Approximately 1 cup granulated sugar for coating
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth. Using a spoon, drop small portions (about 1 to 2 teaspoons each) onto a parchment-lined tray. Freeze these dollops for at least 30 to 60 minutes to ensure the filling remains firm and does not leak during baking.
- Cream the Butter and Sugars: Using a stand mixer, cream together the softened butter, white granulated sugar, and brown sugar on medium-high speed for about 3 minutes until the mixture is light, fluffy, and well aerated.
- Add Wet Ingredients and Color: Incorporate the egg, vanilla extract, strawberry extract, and optional food coloring into the creamed butter and sugar mixture. Mix thoroughly until the dough exhibits a vibrant pink color and is fully combined.
- Mix the Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet ingredients. Mix on low speed just until all dry ingredients are incorporated. If the dough is sticky, add flour 1 tablespoon at a time until you achieve a thick dough that is easy to handle and non-sticky.
- Stuff the Cookies: Take approximately 2 tablespoons of dough and flatten it in your palm. Place a frozen cream cheese dollop in the center and carefully fold the dough around it, sealing all edges tightly. Roll the filled dough ball smoothly between your palms and then roll it in granulated sugar to coat.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Place the coated cookie dough balls onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Allow the cookies to cool completely on the baking sheet so the cheesecake filling firms up properly before serving.
Notes
- For a natural flavor alternative, substitute strawberry extract with 2–3 tablespoons of freeze-dried strawberry powder mixed into the flour.
- You can reduce the amount of coating sugar or substitute with a granulated stevia blend, though appearance may vary.
- For a gluten-free version, use a 1:1 gluten-free flour blend containing xanthan gum to maintain structure.
- Ensure the cream cheese filling is frozen solid before stuffing to prevent leakage during baking.
- Do not overbake the cookies; centers should remain soft to maintain a creamy texture.
Keywords: Strawberry Cheesecake Cookies, stuffed cookies, cream cheese filling, berry cookies, baked cheesecake cookies, strawberry dessert, sweet snack
