Can I make these cookies in advance?

Absolutely! You can make the dough and freeze it for up to a month. Just ensure the cheesecake dollops are fully frozen before sealing them inside the dough. You can bake them straight from frozen, adding a couple of extra minutes to the baking time.

Can I substitute other fruits for strawberries?

Yes, you can easily substitute strawberries with other berries like blueberries or raspberries, or even use peaches, depending on your preference. The method would be the same, just adjust the flavor to complement the selected fruit.

How do I store leftover cookies?

To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature for about a week. You can also refrigerate them to extend their freshness, but bring them back to room temperature before serving.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the brand you use is a 1:1 substitute to achieve the right texture and flavor. Your cookies will still be just as delicious!

What can I do with leftover cream cheese?

Leftover cream cheese can be used in various ways! Consider making a fruit dip for veggies or chips, swirling it into a cake batter, or using it to create a creamy pasta sauce.

Strawberry Cheesecake Cookies: Irresistibly Soft and Fluffy

Ingredients

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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)
1 cup Cream cheese, softened
⅔ cup Powdered sugar
1 teaspoon Vanilla extract (for filling)
1 cup Granulated sugar (for rolling)

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Instructions

Prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla extract until smooth. Drop dollops onto a tray and freeze for 30-60 minutes.
Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, strawberry extract, and optional food coloring until well combined.
Gradually mix in the dry ingredients until just incorporated.
Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, seal it, and roll into a ball, then roll in granulated sugar.
Preheat oven to 350°F and bake for 10-12 minutes until edges are set and centers are soft. Let cool completely on a baking sheet.

Notes

Feel free to substitute cream cheese with Greek yogurt or use gluten-free flour for dietary needs. Add lemon zest or nuts for variations.

Author: Robert Thompson
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg