Sweetheart Strawberry Cheesecake Cookies
Delicious strawberry cheesecake cookies with a creamy, heart-shaped filling, perfect for a special treat or Valentine's Day.
Equipment
- Stand Mixer
- Baking Sheet
- Parchment Paper
- Medium Bowl
Ingredients
For the Strawberry Cookie Dough
- 1 cup unsalted butter softened
- 1/4 cup light brown sugar packed
- 1 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon strawberry extract it's powerful, a little goes a long way!
- 1 teaspoon red or pink food coloring optional, for that lovely pink hue
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt omit if using salted butter
For the Cream Cheese Filling
- 1 cup full-fat cream cheese softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 1 cup granulated sugar for rolling
Instructions
- Make the Cheesecake Hearts: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it's wonderfully smooth. Drop small, cute dollops (about 1-2 teaspoons each) onto a baking sheet lined with parchment paper. Pop these little "cheesecake hearts" into the freezer for at least 30-60 minutes until they're firm – this is your secret to no-leak centers!
- Whip Up the Cookie Base: In your stand mixer, cream together the softened butter with both the brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about 3 minutes on medium-high speed, creating a perfectly aerated base.
- Mix in the Love & Color: Add the egg, vanilla extract, strawberry extract, and a splash of pink food coloring (if you're using it) to the creamed mixture. Mix until everything is beautifully combined and the dough takes on a lovely, vibrant pink color.
- Fold in the Dry Goodness: Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet ingredients. Mix on low speed just until everything comes together and is well combined. You want a thick dough that's easy to handle and won't stick to your fingers – if it feels too sticky, simply add a tablespoon more flour at a time until it's perfect.
- Stuff with Sweet Surprises: Take about 2 tablespoons of your delicious cookie dough and gently flatten it in the palm of your hand. Place one of your perfectly frozen cream cheese "hearts" in the center. Carefully fold the dough around it, making sure to seal all edges tightly so no cheesy goodness escapes! Roll the ball gently in your hands to make it smooth, then roll it in the bowl of granulated sugar for a dazzling, sweet coating.
- Bake Your Treats: Preheat your oven to 350°F (175°C). Place your stuffed cookie balls on a baking sheet lined with parchment paper, leaving some space between them. Bake for 10-12 minutes. The edges should look set, but the centers will still be soft – that's just right! Let them cool completely on the baking sheet to allow the creamy cheesecake centers to firm up beautifully.
Notes
Nutrition Information (per cookie):
Calories: 215
Total Carbs: 28 g
Net Carbs: 27.2 g
Fats: 11 g
Protein: 3 g For a perfectly stable cheesecake center, ensure the cream cheese hearts are thoroughly frozen before stuffing. If the cookie dough feels too sticky, gradually add a tablespoon of flour at a time until it's easy to handle.
Calories: 215
Total Carbs: 28 g
Net Carbs: 27.2 g
Fats: 11 g
Protein: 3 g For a perfectly stable cheesecake center, ensure the cream cheese hearts are thoroughly frozen before stuffing. If the cookie dough feels too sticky, gradually add a tablespoon of flour at a time until it's easy to handle.
