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Strawberry Cheesecake Cookies

Soft, sugar-coated strawberry cookies filled with a creamy cheesecake center. Perfectly sweet, festive, and bakery-style with a surprise creamy bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1/4 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp strawberry extract
  • 1 tsp food coloring red or pink, optional
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt omit if using salted butter
  • 1 cup cream cheese softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract for cheesecake filling
  • 1 cup granulated sugar for rolling

Method
 

  1. In a bowl, 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 until firm.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  3. Add egg, vanilla extract, strawberry extract, and food coloring. Mix until fully combined.
  4. Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Flatten about 2 tablespoons of dough, place a frozen cheesecake dollop in the center, seal completely, and roll into a smooth ball.
  7. Roll each cookie ball in granulated sugar and place on prepared baking sheets.
  8. Bake for 10–12 minutes until edges are set and centers remain soft.
  9. Cool completely on the baking sheet to allow the cheesecake filling to firm up.

Notes

For extra strawberry flavor, fold in finely chopped freeze-dried strawberries into the dough.