introduction
These strawberry cheesecake cookies are soft cookies with a sweet cream cheese center. They bake up pink and tender. If you want a full step-by-step page, see strawberry cheesecake cookies on EasyDishy for another clear view. The recipe is easy and fun for home bakers.
why make this recipe
Make these cookies when you want a soft cookie with a creamy center. They are great for parties, gift boxes, or a sweet snack at home. The strawberry flavor and cream cheese filling feel special but the steps stay simple.
how to make Strawberry Cheesecake Cookies
Make the cream cheese filling first and freeze it. Then make the cookie dough, wrap the frozen filling in dough, roll, and bake. Keep the dough thick so it holds the filling. If you like warm spices, try the similar idea in the gingerbread cheesecake cookies recipe for holiday flavor.
Ingredients :
- 1 cup butter, softened
- ¼ cup brown sugar, packed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon red or pink food coloring (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (omit if using salted butter)
- 1 cup cream cheese, softened (for filling)
- ⅔ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- About 1 cup granulated sugar (for rolling)
Directions :
- Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
- Cream Butter and Sugars: Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Add Dry Ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
- Stuff Cookies: Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, seal completely, roll into a smooth ball, and coat in granulated sugar.
- Bake: Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on the baking sheet to allow filling to firm up.
how to serve Strawberry Cheesecake Cookies
Serve these cookies at room temperature. The filling is soft when warm, so let them cool fully so the cheesecake centers set. Arrange on a plate or in a cookie box. They pair well with coffee, tea, or cold milk.
how to store Strawberry Cheesecake Cookies
Store cookies in a single layer or with paper between layers in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month. Thaw in the fridge or at room temperature before serving.
tips to make Strawberry Cheesecake Cookies
- Chill the cheesecake dollops well so the filling stays inside the cookie while baking.
- Use a cookie scoop to measure dough for even size.
- Seal the dough edges tightly so no filling leaks.
- If dough is too soft, chill it 15–30 minutes before stuffing.
- For a lighter pink, use less food coloring or skip it. You can also try a different base like the almond flour thumbprint cookies for a nutty twist.
variation (if any)
- Add freeze-dried strawberry bits into the dough for extra fruit flavor.
- Use lemon or raspberry extract instead of strawberry for a new taste.
- Swap regular sugar for coconut sugar for a deeper flavor (color may change).
- Make mini cookies by using 1 tablespoon of dough and smaller filling dollops.
FAQs
Q: Can I use cold cream cheese for the filling?
A: No. Soften the cream cheese first so it mixes smooth, then freeze the dollops before adding to dough.
Q: Will the filling leak during baking?
A: If you seal the dough well and chill the filling, it should not leak. Let the cookies cool fully on the sheet to firm the center.
Q: Can I make the dough ahead?
A: Yes. You can mix the dough and chill it for up to 2 days. You can also freeze rolled dough balls (without filling) for up to 1 month.
Q: Can I freeze unbaked stuffed cookies?
A: Yes. Freeze on a tray until solid, then store in a bag. Bake from frozen but add 1–2 minutes to baking time.
Q: Do I need the food coloring?
A: No. Coloring is optional for appearance only.
Conclusion
You can buy a ready-made option if you prefer to skip baking; one store choice is Strawberry Cream Cheese Cookies 13-Count | Publix Super Markets.
Strawberry Cheesecake Cookies
Ingredients
Method
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1-2 teaspoon dollops onto a parchment-lined tray and freeze for 30-60 minutes.
- Cream butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, seal completely, roll into a smooth ball, and coat in granulated sugar.
- Bake at 350°F for 10-12 minutes until edges are set and centers are soft. Cool completely on the baking sheet to allow filling to firm up.