Ingredients
Scale
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup
- 1 large egg, room temperature
- Vanilla extract – 2 teaspoons
- Strawberry extract – ½ teaspoon
- Red or pink food coloring (optional) – 1 teaspoon
- All-purpose flour – 2½ cups
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon (omit if using salted butter)
- **Cream Cheese Filling**
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
- **Topping**
- Granulated sugar – about 1 cup (for rolling)
Instructions
- **Prepare Cheesecake Filling**
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 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 frozen cheesecake dollop in center, seal completely. Roll into 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 baking sheet to allow filling to firm up.