why make this recipe
Strawberry Cheesecake Cookies are a delightful twist on traditional cookies, combining the creamy goodness of cheesecake with the sweetness of strawberries. These cookies not only bring joy with every bite but also offer an easy way to impress your friends and family. The vibrant colors and flavors make them perfect for parties, special occasions, or just to treat yourself!
how to make Strawberry Cheesecake Cookies
Ingredients:
- 1 cup softened butter
- ¼ cup packed brown sugar
- 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
- 1 cup softened cream cheese (for filling)
- ⅔ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- About 1 cup granulated sugar (for rolling)
Directions:
- Prepare the cheesecake filling: In a bowl, beat the 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 the butter and sugars: In another bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add wet ingredients: Mix in the egg, vanilla, strawberry extract, and food coloring until fully combined.
- Add dry ingredients: Mix in the flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
- Stuff cookies: Take 2 tablespoons of dough, flatten it, and place the frozen cheesecake dollop in the center. Seal it completely, roll it into a smooth ball, and coat it in granulated sugar.
- Bake: Bake at 350°F for 10–12 minutes until the edges are set and the centers are soft. Let them cool completely on the baking sheet to allow the filling to firm up.
- Serve: Enjoy the cookies warm or at room temperature. They are great with a glass of milk or fresh strawberries.
how to serve Strawberry Cheesecake Cookies
Serve these cookies as a sweet treat for dessert or as a delicious snack. They pair wonderfully with a glass of cold milk or even a cup of hot tea or coffee. If you want to impress, add fresh strawberries on the side or drizzle some chocolate sauce over the cookies!
how to store Strawberry Cheesecake Cookies
To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them. For an even longer shelf life, consider freezing the cookies for up to three months.
tips to make Strawberry Cheesecake Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- If you want a stronger strawberry flavor, increase the amount of strawberry extract.
- Don’t skip freezing the cheesecake filling. This makes it easier to stuff into the cookie dough and helps keep the filling gooey inside.
variation
For a twist, you can substitute the strawberry extract with other fruit extracts like raspberry or blueberry. You can also add crushed nuts or chocolate chips to the dough for added texture and flavor.
FAQs
1. Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling and store it in the fridge for up to 3 days before making the cookies.
2. How can I tell when the cookies are done baking?
The cookies are done when the edges are set, and the centers still look soft. They will firm up as they cool.
3. Can I use low-fat cream cheese?
While regular cream cheese gives the best texture, low-fat cream cheese can also work, but the cookies might not be as creamy.
Strawberry Cheesecake Cookies
- Total Time: 42 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies combining creamy cheesecake and sweet strawberries, perfect for parties or special occasions.
Ingredients
- 1 cup softened butter
- ¼ cup packed brown sugar
- 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
- 1 cup softened cream cheese (for filling)
- ⅔ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- About 1 cup granulated sugar (for rolling)
Instructions
- Prepare the cheesecake filling: In a bowl, beat the 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 the butter and sugars: In another bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add wet ingredients: Mix in the egg, vanilla, strawberry extract, and food coloring until fully combined.
- Add dry ingredients: Mix in the flour, baking soda, baking powder, and salt on low speed until just combined. The dough should be thick and not sticky.
- Stuff cookies: Take 2 tablespoons of dough, flatten it, and place the frozen cheesecake dollop in the center. Seal it completely, roll it into a smooth ball, and coat it in granulated sugar.
- Bake: Bake at 350°F for 10–12 minutes until the edges are set and the centers are soft. Let them cool completely on the baking sheet to allow the filling to firm up.
- Serve: Enjoy the cookies warm or at room temperature.
Notes
To keep cookies fresh, store in an airtight container at room temperature for up to a week, or refrigerate for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cheesecake, strawberry, dessert, sweet treat