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Delicious strawberry cheesecake cookies displayed on a plate for Valentine's Day

Strawberry Cheesecake Cookies

Delightful cookies combining creamy cheesecake filling with soft, buttery cookie dough, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter, softened
  • ¼ cup Brown sugar, packed
  • 1 cup Granulated sugar
  • 1 large Egg, room temperature
  • 2 teaspoons Vanilla extract
  • ½ teaspoon Strawberry extract
  • 1 teaspoon Red or pink food coloring (optional)
  • 2½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt (omit if using salted butter)
For the Cream Cheese Filling
  • 1 cup Cream cheese, softened
  • ⅔ cup Powdered sugar
  • 1 teaspoon Vanilla extract
For Topping
  • 1 cup Granulated sugar for rolling

Method
 

Preparation
  1. Prepare Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
  2. Cream Butter and Sugars: In another bowl, beat the softened butter with both brown and granulated sugars until light and fluffy, about 3 minutes.
  3. Add Wet Ingredients: Mix in the egg, vanilla, strawberry extract, and optional food coloring until fully combined.
  4. Add Dry Ingredients: Gradually mix in the flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
  5. Stuff Cookies: Take 2 tablespoons of dough, flatten it, and place a frozen cheesecake dollop in the center. Seal the dough completely around the filling to form a smooth ball. Roll in granulated sugar.
  6. Bake: Preheat the oven to 350°F (175°C) and bake for 10–12 minutes until edges are set and centers are soft. Allow cooling completely on the baking sheet to help the filling firm up.

Notes

Store cookies in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze the unbaked dough or baked cookies for up to three months. For variations, consider using different fruit extracts or adding chocolate chips.