Valentine's Strawberry Cheesecake Cookies

I made these cookies for Valentine's Day and they are amazing! Here's the recipe:


  • 1 cup butter
  • 1/4 cup of packed brown sugar (light or dark)
  • 1 cup white granulated sugar
  • 1 large egg
  • 2 tsp of vanilla extract
  • 1/2 tsp strawberry extract
  • 1 tsp red/pink food coloring (optional)
  • 2 1/2 cups of All-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp of salt (optional if you used salted butter)

Cream Cheese Filling

  • 1 cup cream cheese
  • 1/8 cup white/granulated sugar
  • 1 tsp vanilla


  • approximately 1 cup granulated/white sugar (for coating)

Makes 11-12 cookies

Step 1

  • Preheat oven to convection 350 degrees Fahrenheit.
  • Mix cream cheese with sugar and vanilla with whisk (by hand) or whisk attachment (on stand mixer). Once well combined, scoop cream cheese in 1 tbsp balls onto a parchment paper lined tray/plate. Place this in the freezer for 30 minutes to an hour. (Should come out to about 12 cream cheese balls.)
  • To start cookie dough, beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

Step 2

  • Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Step 3

  • Add your large egg and stir into mixture.
  • Mix in vanilla extract, strawberry extract, and red/pink food coloring (optional).

Step 4

  • Add flour, baking soda, baking powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

Step 5

  • Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
  • If your test cookie came out flat, add a couple more tablespoons of flour to allow cream cheese to stay in the center of the cookie when baking.
  • If your cream cheese balls are frozen well, flatten out your cookie dough in your palm and place 1 cream cheese ball in the center. Fold the cookie dough around until it is well secured in the center.
  • Pour sugar into a separate bowl and roll cookie dough in.

Step 6

  • Bake cookies for 10-11 minutes (for 1/3 cup scoop).

Step 7

  • For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Step 8

  • You can eat these fresh and/or put these in the fridge to store up to 10 days!

More info here.

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