Go Back
A delicious plate of Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

These delightful cookies combine the classic flavors of strawberry cheesecake into a portable, delicious treat!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 200 g Butter, softened
  • 50 g Brown sugar, packed
  • 200 g Granulated sugar
  • 1 large egg, room temperature
  • 2 tsp Vanilla extract
  • 0.5 tsp Strawberry extract
  • 1 tsp Red or pink food coloring (optional)
  • 312.5 g All-purpose flour
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 0.25 tsp Salt omit if using salted butter
Cream Cheese Filling
  • 200 g Cream cheese, softened
  • 85 g Powdered sugar
  • 1 tsp Vanilla extract
Topping
  • 200 g Granulated sugar for rolling

Equipment

  • Baking Sheet

Method
 

  1. Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 30–60 minutes.
  2. Cream Butter and Sugars: Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
  3. Add Wet Ingredients: Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
  4. Add Dry Ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
  5. Stuff Cookies: Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
  6. Bake: Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on baking sheet to allow filling to firm up.

Notes

For a more intense strawberry flavor, consider adding a few finely chopped fresh strawberries to the dough. These cookies can be stored in an airtight container for up to a week.