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Strawberry Cheesecake Cookies blend everything I love about creamy cheesecake with the soft and chewy bite of homemade cookies. These treats are bursting with juicy strawberry flavor and have a creamy surprise inside every cookie. The sweet tang of cream cheese pairs perfectly with the pop of fresh berries for a delightful twist on classic cookies.
I still remember my daughter’s face the first time she took a bite and discovered the creamy center. They quickly became a requested favorite for family movie nights and school bake sales.
Ingredients
- Cream cheese: Choose full-fat for the richest flavor and best texture in the filling
- Powdered sugar: Blends smoothly with cream cheese and keeps the filling light
- Strawberry extract: Intensifies the berry flavor and makes the aroma pop
- All-purpose flour: Measure carefully for perfectly soft and chewy cookies
- Baking powder and baking soda: Help the cookies rise and become fluffy
- Salted sweet cream butter: Use high-quality for best taste and richness
- Granulated sugar: Provides sweetness and helps the cookies spread evenly
- Light brown sugar: Adds a subtle depth and keeps cookies chewy
- Pure vanilla extract: Rounds out the flavor and brings out the best in the strawberries
- Egg and egg white: Give structure and a tender crumb
- Fresh strawberries: Pick ripe berries for bright flavor and vibrant color chop finely so every bite gets some fruit
- Extra flour: Tossing berries helps prevent sogginess and even distribution
Step-by-Step Instructions
- Make the Cream Cheese Filling:
- Beat softened cream cheese on medium-high for thirty seconds until smooth and creamy. Add powdered sugar and strawberry extract beating first on medium-low then on medium-high until no lumps remain. Drop twenty-four small scoops onto a parchment-lined sheet spacing them out so they do not stick together. Flatten each dollop gently into a disc and freeze until firm while you prepare the cookie dough.
- Mix the Dry Ingredients:
- Combine flour baking powder and baking soda in a medium bowl. Whisk together to blend thoroughly. Set aside for later.
- Cream the Butter and Sugars:
- Place the softened butter in a mixing bowl. Beat on medium-high for about one minute until fluffy and lighter in color. Add both sugars and continue mixing for another minute until the mixture looks pale and airy.
- Add Flavors and Eggs:
- Mix in the vanilla extract and strawberry extract just until blended. Add the whole egg then the egg white mixing well after each addition so the dough becomes smooth and glossy.
- Incorporate Dry Ingredients:
- Turn the mixer to low. Add the dry flour mixture one cup at a time mixing just until everything comes together. Be careful not to overmix so your cookies stay tender.
- Prepare the Strawberries:
- Chop fresh strawberries into fine pieces. Toss them in a tablespoon of flour to keep them from clumping or sinking in the dough. Gently fold the berries into the cookie batter using a spatula or set your stand mixer to its lowest speed.
- Chill the Dough:
- Cover your bowl tightly and refrigerate for at least thirty minutes. This helps the dough firm up and keeps the cookies from spreading too much.
- Shape and Fill Cookies:
- Preheat the oven to three hundred seventy-five degrees. Line two baking sheets with parchment. Scoop the chilled dough into twenty-four large mounds and arrange them apart on the sheets. Take each frozen cream cheese disc and gently tuck it inside a dough mound sealing the dough around it fully.
- Bake the Cookies:
- Bake for twelve to fourteen minutes until the edges are golden and the tops set. Let cookies sit on the sheet for ten to twelve minutes before carefully transferring them to a rack to cool completely.
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The fresh strawberries are always my favorite part They give every cookie bursts of juicy flavor and beautiful color I love making these with my kids in spring when berries are at their peak and we end up sneaking a few straight from the bowl
Storage Tips
Keep these cookies in an airtight container in the fridge if you want the cream cheese filling to stay soft and fresh. They will stay good for up to a week chilled. For longer storage freeze baked cookies in a single layer and then transfer to a freezer bag. Thaw at room temperature for a quick treat anytime.
Ingredient Substitutions
You can use freeze-dried strawberries just whirl them in a food processor to make a strawberry powder if you cannot find ripe fresh berries. If you want a little extra tang use a bit of lemon zest in the dough instead of some vanilla. Substitute unsalted butter plus a pinch of salt if that is what you have on hand.
Serving Suggestions
These cookies look beautiful on a dessert platter for spring parties or girls nights. I love adding sliced fresh strawberries on the side or even dusting the tops with a little powdered sugar for a bakery finish. They also make great edible gifts packaged in cellophane bags with a ribbon.
Cultural Touch
Swirled cheesecake and cookie dough together is an American bakery classic but adding strawberries brings in that early summer nostalgia. Cookies like this remind me of potlucks and picnics where everyone brings the treat they loved growing up—I like that these always get people talking.
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Recipe FAQs
- → What fills the center of these cookies?
A whipped mixture of cream cheese, powdered sugar, and strawberry extract creates a creamy center.
- → How do you keep strawberries evenly distributed?
Toss the chopped strawberries with flour before folding them gently into the dough to prevent sinking.
- → Why should the dough be chilled before baking?
Chilling helps the dough firm up, making it easier to encase the cream cheese and bake without spreading too much.
- → How do you ensure the cookies bake evenly?
Space dough balls evenly on the baking sheet and bake in batches to avoid crowding, resulting in even browning.
- → Can you use frozen strawberries?
Fresh strawberries are best for texture, but well-drained frozen strawberries can be used if patted dry to avoid excess moisture.
- → What's the best way to store these cookies?
Keep cooled cookies in an airtight container in the fridge for up to 5 days for optimal freshness.