These Strawberry Cheesecake Cookies combine the deliciousness of creamy cheesecake and the soft chewiness of a cookie, making them a sweet treat perfect for any occasion. The creamy cream cheese filling inside each cookie offers a delightful surprise, and the fresh strawberries add a refreshing burst of flavor. Whether you’re serving them at a party or enjoying them as an afternoon snack, these cookies are sure to impress.

Why You’ll Love This Recipe

Strawberry Cheesecake Cookies are a unique twist on the classic cheesecake and cookie combination. The cream cheese filling brings a tangy sweetness, while the strawberry cookie dough provides a fruity and soft base. The combination of these flavors and textures will leave your taste buds wanting more. Not only are they delicious, but they are also visually appealing, with vibrant pink colors from the fresh strawberries. These cookies are perfect for special occasions, bake sales, or simply as a delightful treat for yourself and your loved ones. Strawberry Cheesecake Cookies

Ingredients

Cream Cheese Filling

6 ounces cream cheese, softened
⅓ cup powdered sugar
½ tsp strawberry extract

Strawberry Cookie Dough

3 cups all-purpose flour (spooned and leveled)
1 tsp baking powder
½ tsp baking soda
1 cup (2 sticks) salted sweet cream butter, softened
⅔ cup granulated sugar
⅓ cup light brown sugar, packed
1½ tsp pure vanilla extract
½ tsp strawberry extract
1 large egg + 1 egg white (room temperature)
1 cup fresh strawberries, capped, cored, and finely chopped
1 tbsp all-purpose flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cream Cheese Filling:

In a small mixing bowl, beat the softened cream cheese on medium-high speed for 30 seconds until smooth.
Reduce the mixer speed to medium-low and add the powdered sugar and strawberry extract.
Increase the speed to medium-high and beat for an additional 30 seconds until smooth.
Line a small baking sheet with parchment paper. Using a small cookie scoop (approximately 1½ teaspoons), scoop out 24 dollops of the cream cheese mixture onto the baking sheet. Space them 2 inches apart and gently press down to form round disks.
Freeze the cream cheese disks while preparing the cookie dough.

Make the Strawberry Cookie Dough:

In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
In a stand mixer or with a handheld mixer, beat the softened butter for 1-1½ minutes until smooth.
Add the granulated sugar and brown sugar, mixing for 1 minute until light and fluffy.
Mix in the vanilla extract and strawberry extract.
Add the eggs, one at a time, mixing well after each addition.
Lower the mixer speed to low and add the flour mixture, one cup at a time, mixing until just combined.
Toss the chopped strawberries in 1 tablespoon of flour and fold them into the dough. Cover the dough and chill in the refrigerator for 30 minutes.

Assemble the Cookies:

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Using a large cookie scoop, make 24 dollops of cookie dough and place them 2 inches apart on the prepared baking sheets.
Remove the cream cheese disks from the freezer and place one in the center of each cookie dough ball.
Gently press down to encase the cream cheese within the cookie dough. Repeat with the remaining dough and cream cheese disks.
Bake for 12-14 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to rest on the baking sheets for 10-12 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 4 minutes
Calories: 160 kcal per cookie

Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Vegan: Use vegan butter and a non-dairy cream cheese alternative for a plant-based version of these cookies.
Add Chocolate Chips: Add a handful of white or milk chocolate chips to the dough for an extra layer of sweetness and richness.
Different Fruit Flavors: You can replace the strawberries with other berries like raspberries or blueberries for a twist on the classic recipe.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Freezing: These cookies can also be frozen for up to 3 months. Store them in a freezer-safe container or Ziploc bag. To thaw, leave them at room temperature for a few hours.
Reheating: If you prefer warm cookies, simply pop them in the microwave for 10-15 seconds or reheat in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain any excess liquid before chopping them.

2. How do I prevent the cream cheese filling from leaking out during baking?

Make sure to freeze the cream cheese filling before baking to help it stay intact when baking. Gently press the dough around the filling to fully encase it.

3. Can I make these cookies ahead of time?

Yes, you can make the cookie dough and cream cheese filling ahead of time. Prepare the dough and filling, then refrigerate them for up to 24 hours before baking.

4. What if I don’t have strawberry extract?

If you don’t have strawberry extract, you can substitute with a little bit of strawberry jam or fresh strawberry puree to keep the strawberry flavor.

5. Can I make the cookies smaller?

Yes, you can adjust the size of the cookies by using a smaller cookie scoop. Just make sure to adjust the baking time accordingly.

6. Are these cookies suitable for a gluten-free diet?

Yes, you can use a gluten-free flour blend to make these cookies gluten-free. Be sure to check the other ingredients to ensure they are also gluten-free.

7. Can I add chocolate chips to this recipe?

Yes, you can add chocolate chips to the dough for a fun variation on the original recipe.

8. How can I make these cookies more festive?

For a festive touch, you can decorate the cookies with colored sprinkles or drizzle them with white chocolate after baking.

9. Can I freeze the cookie dough before baking?

Yes, you can freeze the cookie dough balls and bake them directly from the freezer. Add an extra 2-3 minutes to the baking time.

10. Can I substitute the butter with margarine?

Yes, you can substitute butter with margarine, but keep in mind that it may alter the flavor and texture slightly.

Conclusion

Strawberry Cheesecake Cookies are a delicious combination of rich cream cheese filling and soft, chewy strawberry cookie dough. They are perfect for any occasion and easy to customize to suit your tastes. Whether you’re baking for a special event or enjoying a treat at home, these cookies are sure to delight anyone who tries them. Enjoy!

Strawberry Cheesecake Cookies