Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are a delightful treat combining classic cheesecake flavors with fresh strawberries in a cookie form.
Ingredients
Cheesecake Filling
- ⅓ cup cream cheese Uses room temperature cream cheese for a smooth texture.
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- optional pink or red food coloring Adds a visual touch to the cookies.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
Prepare Cheesecake Filling
- In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Drop teaspoon-sized portions onto a parchment-lined tray and freeze for 30-60 minutes.
Make Cookie Dough
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the egg, vanilla, and strawberry extracts, mixing until well combined. Add food coloring if desired.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
Assemble and Bake
- Preheat your oven to 350°F (175°C).
- Take two tablespoons of cookie dough, flatten them, and place one frozen cheesecake dollop in the center. Wrap the dough around the filling.
- Roll the filled dough in granulated sugar and place on a lined baking sheet.
- Bake for 10-12 minutes or until edges are set. Cool completely before serving.
Notes
Using room temperature cream cheese is essential for a smooth filling. Store cookies in an airtight container for 3-5 days at room temperature or freeze for up to three months.