Description
These Strawberry Cheesecake Cookies are everything you love about a creamy strawberry cheesecake — wrapped up in a soft, chewy cookie! Bursting with real strawberry flavor, rich cream cheese filling, and a buttery cookie base, they’re the perfect bite-sized treat for any occasion. Easy to make and totally irresistible!
Ingredients
Cream Cheese Filling:
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8 oz cream cheese, softened
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3 tablespoons powdered sugar
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½ teaspoon vanilla extract
Cookie Dough:
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1 cup unsalted butter, softened
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1 ¼ cups granulated sugar
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½ cup brown sugar
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2 large eggs
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup freeze-dried strawberries, crushed
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½ cup chopped fresh strawberries or strawberry jam (optional for extra strawberry bursts)
Optional Glaze (for extra sweetness):
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1 cup powdered sugar
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1–2 tablespoons milk
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½ teaspoon vanilla extract
Instructions
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Make the Cream Cheese Filling:
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In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
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Scoop small dollops (about 1 tsp) onto a parchment-lined baking sheet and freeze for 30–60 minutes.
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Prepare the Cookie Dough:
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In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs and vanilla; mix well.
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In another bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture.
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Fold in crushed freeze-dried strawberries and fresh strawberries or jam, if using.
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Assemble the Cookies:
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Scoop a heaping tablespoon of dough and flatten slightly in your hand.
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Place a frozen cream cheese dollop in the center and wrap the dough around it, sealing the edges.
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Place cookie balls on a lined baking sheet, spaced 2 inches apart.
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Bake:
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Preheat oven to 350°F (175°C).
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Bake for 13–15 minutes, until edges are lightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Optional Glaze:
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Whisk together powdered sugar, milk, and vanilla.
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Drizzle over cooled cookies for an extra touch of sweetness.
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Notes
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For the best results, use freeze-dried strawberries — they add intense flavor without excess moisture.
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Chill the dough slightly if it feels too soft to handle.
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Store cookies in the fridge in an airtight container for up to 5 days.
- Prep Time: 30 minutes (plus freezing time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American