Description
Delightful cookies combining the fusion of creamy cheesecake and ripe strawberries, perfect for any occasion.
Ingredients
Scale
- 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
- Red or pink food coloring (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- About 1 cup granulated sugar (for coating)
Instructions
- Prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Drop dollops on a tray and freeze for 30 to 60 minutes.
- Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, strawberry extract, and food coloring to the butter-sugar mix and beat until combined.
- Gradually mix in the flour, baking soda, baking powder, and salt until a dough forms.
- Take about 2 tablespoons of dough, flatten it, place a frozen cheesecake dollop inside, and seal the edges.
- Roll the stuffed cookies into balls and coat them in granulated sugar.
- Bake at 350°F (175°C) for 10 to 12 minutes until edges are set.
- Allow to cool on the baking sheet before serving.
Notes
Make-ahead tips: Prepare cheesecake filling in advance and freeze it. Reduce the baking time if using an air fryer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg