Ingredients
Units
Scale
- 1 cup Butter, softened
- 1/4 cup Brown sugar, packed
- 1 cup Granulated sugar
- 1 Large egg, room temperature
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Strawberry extract
- 1 teaspoon Red or pink food coloring (optional)
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Cream cheese, softened
- 2/3 cup Powdered sugar
- 1 teaspoon Vanilla extract
- about 1 cup Granulated sugar, for rolling
Instructions
- Prepare Cheesecake Filling: Beat cream cheese with powdered sugar and vanilla until smooth. Drop spoonfuls on a tray and freeze for 30-60 minutes.
- Cream the Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, strawberry extract, and food coloring until combined.
- Add Dry Ingredients: Combine flour, baking soda, baking powder, and salt in a bowl. Gradually mix into the wet ingredients.
- Stuff the Cookies: Flatten dough, place a cheesecake dollop in the center, and cover with dough. Roll in granulated sugar.
- Bake to Perfection: Preheat oven to 350°F and bake for 10 to 12 minutes until set. Cool on a baking sheet.
Notes
For a vegan option, substitute egg with flaxseed meal or unsweetened applesauce and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg