Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are pure magic! A soft, pink strawberry cookie hides a creamy, tangy cheesecake filling. They look stunning and use a foolproof frozen-filling method for perfect results every time. For more incredible stuffed treats, explore our dessert collection!
Servings: 24 cookies
Calories: 215kcal
Equipment
- Parchment Paper For lining sheets to freeze filling and bake cookies.
- Hand Mixer or Stand Mixer For creaming butter and mixing dough.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup packed light brown sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 0.5 tsp strawberry extract
- 1-2 tsp red/pink food coloring (optional)
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 8 oz full-fat cream cheese, softened
- 0.66 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup granulated sugar, for rolling
Instructions
- Beat cream cheese, ⅔ cup powdered sugar, and 1 tsp vanilla until smooth. Drop teaspoon dollops on parchment and freeze for 1+ hour.
- Cream butter, 1 cup granulated sugar, and brown sugar until fluffy. Beat in egg, 2 tsp vanilla, strawberry extract, and food coloring.
- Whisk flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing until a soft dough forms.
- Preheat oven to 350°F (175°C). Flatten a portion of dough, place a frozen filling dollop in center, and seal dough around it completely. Roll into a smooth ball.
- Roll each stuffed ball in the 1 cup of granulated sugar. Place on parchment-lined sheet. Bake for 10-12 minutes until edges are set.
- Let cookies cool on sheet for 10 minutes, then transfer to a wire rack to cool completely. The filling will set as they cool.
Notes
Pro Tips: The single most important step is to freeze the cream cheese filling dollops for at least 1 hour until solid. This prevents leaking. Use full-fat brick cream cheese for a stable filling. Seal the dough around the frozen filling tightly with no cracks. The cookies will be very soft when hot but firm up perfectly as they cool.