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Delicious strawberry cheesecake cookies decorated for Valentine's Day

Strawberry Cheesecake Cookies

A delightful twist on two beloved desserts, combining a rich, creamy cheesecake filling within a soft, buttery cookie, perfect for summer gatherings and parties.
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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: 150
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 the topping
  • 1 cup granulated sugar (for rolling)

Method
 

Prepare Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Create dollops of this mixture, about 1-2 teaspoons each, and place them on a parchment-lined tray. Freeze for 30-60 minutes until firm.
Cream Butter and Sugars
  1. In a large bowl, beat the softened butter along with the brown sugar and granulated sugar until light and fluffy. This should take around 3 minutes.
Add Wet Ingredients
  1. Mix in the egg, vanilla extract, strawberry extract, and food coloring until everything is fully combined.
Add Dry Ingredients
  1. Gradually incorporate the flour, baking soda, baking powder, and salt on low speed. Be careful not to overmix; your dough should be thick but not sticky.
Stuff Cookies
  1. Take about 2 tablespoons of dough, flatten it, place a frozen cheesecake dollop in the center, and seal it completely. Roll this into a smooth ball and coat it in granulated sugar.
Bake
  1. Preheat your oven to 350°F. Arrange the cookies on a baking sheet and bake for 10–12 minutes. The edges should be set, and the centers soft. Allow them to cool completely on the baking sheet for the filling to firm up.

Notes

These cookies are delicious on their own but also pair well with vanilla ice cream or fresh strawberries. Storing them in an airtight container keeps them fresh for up to three days. For longer storage, freeze for up to three months.