Introduction
Strawberry Cheesecake Cookies quickly became a household favorite after I baked them for a family gathering last weekend. These cookies were a hit, vanishing from the plate almost as soon as they were served. The combination of the chewy strawberry-flavored cookie and the creamy cheesecake filling was nothing short of magical. Even the skeptics who don’t usually enjoy cheesecake were pleasantly surprised. The cookies were so good, in fact, that my family insisted I save this recipe for every special occasion moving forward!
Why You’ll Love Strawberry Cheesecake Cookies
- Unique Flavor Combo: The cookies combine the sweet tang of strawberries with the creamy richness of cheesecake, offering a unique dessert experience.
- Soft and Chewy Texture: The cookie dough creates a perfectly soft, chewy exterior that pairs beautifully with the creamy filling.
- Eye-Catching Appearance: Thanks to the optional red or pink food coloring, these cookies are as visually appealing as they are delicious.
- Customizable: You can tweak the flavors with different extracts or even add mix-ins like mini chocolate chips for extra flair.
- Great for Any Occasion: These cookies are perfect for holidays, birthdays, or just because you’re in the mood for something sweet.
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- 1/4 cup packed brown sugar (light or dark)
- 1 cup white granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp strawberry extract
- 1 tsp red/pink food coloring (optional)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (optional if using salted butter)
For the Cream Cheese Filling:
- 1 cup cream cheese
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Approximately 1 cup granulated sugar (for coating)
Instructions
- Prepare the Filling
- Beat cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth and thick.
- Transfer the filling to a piping bag or a freezer-safe container and freeze for at least 1 hour or until firm.
- Make the Cookie Dough
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, strawberry extract, and food coloring (if using), mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture to form a thick dough. Add more flour, 2-3 tablespoons at a time, if the dough feels too sticky.
- Assemble the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out a heaping tablespoon of cookie dough and flatten it into a disc.
- Place about 1 teaspoon of frozen cream cheese filling in the center of the disc. Cover with a smaller piece of dough and seal the edges. Roll into a ball and coat in granulated sugar. Repeat with remaining dough and filling.
- Bake
- Arrange cookie dough balls on the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, until the edges are set and slightly golden. Avoid overbaking to maintain a soft, gooey center.
- Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Nutrition Facts (Per Cookie)
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including freezing time)
How to Serve
- Serve warm to enjoy the gooey filling.
- Pair with a glass of milk for a classic dessert experience.
- Add a drizzle of strawberry or chocolate sauce on top for extra indulgence.
- Dust with powdered sugar for a festive presentation.
- Include these cookies in a dessert platter with other baked goods for variety.
Additional Tips
- Chill the Filling: Freezing the cream cheese filling is crucial for maintaining its shape during baking.
- Test Bake a Cookie: Before baking the whole batch, test one cookie to ensure it holds together well and adjust if necessary.
- Use Parchment Paper: Prevent sticking and ensure even baking by lining your baking sheet with parchment paper.
- Don’t Overbake: Keep an eye on the cookies to avoid overbaking, which can make them dry.
- Customize the Flavor: Substitute strawberry extract with raspberry or almond extract for a unique twist.
FAQ Section
- Can I use salted butter?
Yes, but omit the additional salt from the recipe to balance the flavors. - Can I make the dough ahead of time?
Absolutely! Store the dough in the fridge for up to 24 hours or freeze for longer storage. - How do I prevent the filling from oozing out?
Ensure the cream cheese filling is frozen and completely sealed within the cookie dough. - Can I freeze baked cookies?
Yes, store them in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving. - What if I don’t have strawberry extract?
Use vanilla extract or a small amount of strawberry jam for a similar flavor profile. - Can I skip the food coloring?
Yes, the food coloring is optional and does not affect the flavor. - How do I store leftovers?
Store cookies in an airtight container in the refrigerator for up to 3 days. Warm them slightly before serving for the best texture. - Can I double the recipe?
Yes, simply double all ingredients and adjust baking batches as needed. - Why are my cookies spreading too much?
Make sure the dough is firm and not too soft. Chilling the dough can help reduce spreading. - Can I add mix-ins like chocolate chips?
Absolutely! Mini chocolate chips or chopped nuts can add extra flavor and texture to the cookies.
These Strawberry Cheesecake Cookies are a treat worth savoring. Whether for a party or a quiet evening at home, they promise to impress and delight!