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Strawberry Cheesecake Cookies

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Soft, chewy cookies with a delightful strawberry flavor, filled with a creamy, tangy cheesecake center.

Ingredients

Scale
  • Butter, softened – 1 cup
  • Brown sugar, packed – ¼ cup
  • Granulated sugar – 1 cup
  • 1 large egg, room temperature
  • Vanilla extract – 2 teaspoons
  • Strawberry extract – ½ teaspoon
  • Red or pink food coloring (optional) – 1 teaspoon
  • All-purpose flour – 2½ cups
  • Baking soda – 1 teaspoon
  • Baking powder – ½ teaspoon
  • Salt – ¼ teaspoon (omit if using salted butter)
  • Cream Cheese Filling:
  • Cream cheese, softened – 1 cup
  • Powdered sugar – ⅔ cup
  • Vanilla extract – 1 teaspoon
  • Topping:
  • Granulated sugar – about 1 cup (for rolling)

Instructions

  1. Prepare the cheesecake filling first.
  2. Beat softened cream cheese, powdered sugar, and vanilla extract together in a bowl until completely smooth.
  3. Drop 1–2 teaspoon dollops of the cream cheese filling onto a parchment-lined tray.
  4. Place the tray in the freezer for 30–60 minutes, or until the dollops are solid.
  5. Preheat your oven to 350°F (175°C).
  6. In a large mixing bowl, beat the softened butter with brown sugar and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
  7. Mix in the room temperature egg, vanilla extract, strawberry extract, and optional food coloring until fully combined.
  8. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  9. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  10. Stop mixing as soon as no dry streaks of flour remain; the dough will be thick and not sticky.
  11. Take about 2 tablespoons of cookie dough and flatten it into a disc in your hand.
  12. Place one frozen cheesecake dollop in the center of the flattened dough.
  13. Carefully seal the cookie dough completely around the cheesecake dollop, ensuring no filling is exposed.
  14. Roll the stuffed dough into a smooth ball.
  15. Roll each cookie dough ball in the remaining 1 cup of granulated sugar to coat it evenly.
  16. Place the coated cookies about 2 inches apart on a baking sheet lined with parchment paper.
  17. Bake for 10–12 minutes, or until the edges are set and the centers still appear soft.
  18. Remove the cookies from the oven and let them cool completely on the baking sheet.
  19. Allowing them to cool fully on the sheet helps the cheesecake filling firm up.

Notes

Freeze the cream cheese filling thoroughly to prevent it from leaking during baking.
Strawberry extract is potent; do not exceed the recommended amount to avoid an overpowering flavor.
If your kitchen is warm, chill the cookie dough for 15-30 minutes for easier handling.
Ensure the cookie dough is completely sealed around the cream cheese filling to prevent cracks and leaks.
If the cookie dough feels too sticky, add 1 tablespoon of flour at a time until it reaches a non-sticky consistency.

Find it online: https://theopenoven.com/strawberry-cheesecake-cookies/