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Cheesecake Cookies with Strawberry Extract Recipe

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4.2 from 13 reviews

These decadent Cheesecake Cookies feature a creamy cheesecake filling encased in a soft, buttery cookie dough with a hint of strawberry flavor. Rolled in sugar and baked to perfection, they offer a delightful blend of texture and taste, perfect for any occasion.

  • Total Time: 1 hour 32 minutes
  • Yield: 18 servings

Ingredients

Cookie Dough

  • 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)

Cream Cheese Filling

  • 1 cup cream cheese, softened
  • ⅔ cup powdered sugar
  • 1 teaspoon vanilla extract

Topping

  • About 1 cup granulated sugar (for rolling)

Instructions

  1. Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Using a teaspoon or small cookie scoop, drop 1–2 teaspoon dollops of the filling onto a parchment-lined baking sheet. Place the tray in the freezer and freeze the filling dollops for 30–60 minutes until firm.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter together with the brown sugar and granulated sugar. Continue beating for about 3 minutes until the mixture is light and fluffy, which will give the cookies a tender texture.
  3. Add Wet Ingredients: Mix in the egg, vanilla extract, strawberry extract, and food coloring (if using). Beat until the ingredients are fully combined and the dough has developed a uniform color.
  4. Add Dry Ingredients: On low speed, gradually add the all-purpose flour, baking soda, baking powder, and salt. Mix just until the dough comes together and is thick but not sticky. Be careful not to overmix to keep the cookies tender.
  5. Stuff Cookies: Take 2 tablespoons of the cookie dough and flatten it into a disc with your hands. Place a frozen cheesecake dollop in the center of the dough and seal it completely by folding the dough around the filling. Roll the stuffed dough ball smoothly between your palms. Finally, coat each ball thoroughly in granulated sugar for a sweet, crackly coating.
  6. Bake: Place the sugar-coated cookie balls on a parchment-lined baking sheet, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool completely on the baking sheet; this resting time helps the cheesecake filling firm up inside the cookies.

Notes

  • Use room temperature ingredients to ensure even mixing and smooth dough.
  • If you prefer, substitute strawberry extract with another flavor extract to customize the cookie flavor.
  • For best results, do not overbake the cookies to keep the centers soft and creamy.
  • Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • If using salted butter, omit or reduce additional salt in the dough to prevent over-salting.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cheesecake-cookies-with-strawberry-extract-recipe/