Description
Strawberry Cheesecake Cookies are a delightful treat combining the rich, creamy flavor of cheesecake with the fruity essence of strawberries, all wrapped in a soft, buttery cookie. Featuring a sweet cream cheese filling and a hint of strawberry extract, these cookies offer a decadent twist on classic cheesecake in a handheld form. Perfect for dessert lovers looking to enjoy a mix of creamy texture and fruity sweetness with every bite.
Ingredients
Scale
Cookie Dough
- 2 cups butter, softened
- 1/2 cup packed brown sugar (light or dark)
- 2 cups granulated sugar
- 2 large eggs
- 4 tsp vanilla extract
- 1 tsp strawberry extract
- 2 tsp red or pink food coloring (optional)
- 5 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt (omit if using salted butter)
Cream Cheese Filling
- 2 cups cream cheese, softened
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
Topping
- ~1 cup granulated sugar (for rolling)
Optional Twists
- Add crushed freeze-dried strawberries to the dough for extra berry punch
- Mix in white chocolate chips for richness
- Sprinkle tops with crushed graham crackers after baking for a true cheesecake vibe
Instructions
- Prepare Cream Cheese Filling: Mix the softened cream cheese with sugar and vanilla extract until the mixture is smooth and creamy. Chill the filling in the refrigerator for 15 minutes to firm up slightly, making it easier to use in the cookies.
- Make Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs, vanilla extract, strawberry extract, and optional food coloring. Beat until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mix into the wet ingredients, mixing just until the dough forms and all ingredients are incorporated.
- Assemble Cookies: Scoop portions of cookie dough and flatten each piece in your hand. Place a spoonful of the chilled cream cheese filling in the center of the dough, then wrap the dough fully around the filling to seal it inside.
- Coat in Sugar: Roll each filled dough ball in granulated sugar to coat the exterior completely. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them evenly.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- To enhance the strawberry flavor, consider adding crushed freeze-dried strawberries into the cookie dough.
- White chocolate chips can be folded into the dough for an added layer of richness.
- For a true cheesecake experience, sprinkle crushed graham crackers on top of cookies after baking.
- If using salted butter, omit the additional salt in the dough to avoid excess saltiness.
- Make sure the cream cheese filling is well chilled before assembling to prevent leakage during baking.
