Description
Deliciously soft cookies with a creamy strawberry cheesecake filling, perfect for celebrations or a comforting treat.
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)
- For the Cream Cheese Filling:
- 1 cup cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- For Topping:
- About 1 cup granulated sugar (for rolling)
Instructions
- Prepare the 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 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.
Notes
Use real butter for a rich flavor. Chill the filling and dough to prevent leaks during baking. These cookies can be frozen for up to one month.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American