Ingredients
Scale
- 1 cup Butter, softened
- ¼ cup Brown sugar, packed
- 1 cup Granulated sugar + additional for rolling
- 1 Large egg, room temperature
- 2 teaspoons Vanilla extract
- ½ teaspoon Strawberry extract
- 1 teaspoon 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)
Instructions
- Prepare the cheesecake filling by mixing softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. Drop dollops onto a tray and freeze for 30 to 60 minutes until firm.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, strawberry extract, and food coloring, mixing well.
- Gradually mix in flour, baking soda, baking powder, and salt until just combined. Shape 2 tablespoons of dough into a flat circle, place a frozen cheesecake dollop in the center, seal it, and roll into a ball. Coat in sugar and place on a baking sheet.
- Preheat oven to 350°F (175°C) and bake for 10 to 12 minutes until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve chilled or at room temperature for the best flavor. You can freeze the cheesecake filling ahead of time to save time on busy days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg