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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies: A Sweet Twist You’ll Love

Delicious Strawberry Cheesecake Cookies are a refreshing twist on a classic treat.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 52 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter, softened Margarine is a great non-dairy substitute.
  • 1 cup Brown sugar, packed Dark brown sugar for a richer taste.
  • 1 cup Granulated sugar Coconut sugar for a healthier twist.
  • 1 large Egg, room temperature Flax egg for a vegan option.
  • 2 teaspoons Vanilla extract Opt for pure vanilla for a more authentic taste.
  • 1 teaspoon Strawberry extract Ground freeze-dried strawberries can be a fantastic substitute.
  • 1 drop Red or pink food coloring Omit if you like a more natural look.
  • 2 cups All-purpose flour Swap with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking soda Functions as a leavening agent.
  • 1 teaspoon Baking powder Works alongside baking soda for perfect lift.
  • 1/2 teaspoon Salt Skip if using salted butter.
For the Cream Cheese Filling
  • 8 oz Cream cheese, softened Full-fat block cream cheese is best for stability.
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
For the Topping
  • 1/4 cup Granulated sugar For a sparkling finish.

Equipment

  • Stand mixer
  • medium bowl
  • baking sheet
  • parchment paper
  • Hand mixer

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract using a hand mixer. Beat until smooth and creamy, about 2-3 minutes. Freeze spoonfuls on a parchment-lined baking tray for 30-60 minutes.
  2. In a stand mixer, cream together butter, brown sugar, and granulated sugar for about 3 minutes on medium speed until light and fluffy.
  3. Add the large room-temperature egg, vanilla extract, strawberry extract, and optional food coloring to the mixture. Beat until fully mixed and vibrant pink.
  4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing until just combined.
  5. Take about 2 tablespoons of dough, flatten it, and place a frozen cream cheese dollop in the center. Fold and seal the edges, roll into a smooth ball, and coat in granulated sugar.
  6. Preheat oven to 350°F (175°C). Bake dough balls for 10-12 minutes until edges are set but centers are slightly soft. Cool on baking sheet.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Chill cream cheese filling for stability and manage dough temperature to avoid stickiness.

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