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Valentine's Day Strawberry Cheesecake Cookies

Bright pink, soft and chewy strawberry cookies rolled in sparkling sugar and stuffed with a rich, gooey, molten cream cheese center. The perfect romantic dessert!
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz full-fat cream cheese softened, block form
  • 0.25 cup powdered sugar
  • 0.5 tsp pure vanilla extract
Strawberry Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.33 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 cup freeze-dried strawberries processed into powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
Coating
  • 0.33 cup granulated sugar for rolling

Equipment

  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Food processor

Method
 

  1. Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-teaspoon dollops onto a wax paper-lined plate. Freeze for at least 1-2 hours until solid.
  2. Blend freeze-dried strawberries in a food processor to make a fine powder. In a bowl, whisk the strawberry powder, flour, baking soda, baking powder, and salt.
  3. In a mixer, cream the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Chill dough in the fridge for 30 minutes.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment. Place rolling sugar in a shallow bowl.
  6. Flatten 2 tablespoons of dough in your hand. Place a frozen cream cheese ball in the center, wrap the dough completely around it, and pinch to seal tightly.
  7. Roll the stuffed dough ball in the granulated sugar and place on the baking sheet 2 inches apart.
  8. Bake for 12-14 minutes until the edges are set and tops crinkle. Let cool on the pan for 10 minutes before transferring to a wire rack.

Notes

The cream cheese balls must be frozen completely solid before stuffing, otherwise they will leak out during baking. Store leftover cookies in an airtight container in the refrigerator.