Strawberry Cheesecake Cookies (Printable)
Soft cookies with sweet strawberry flavor and creamy cheesecake center, ready in 32 minutes.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract. Beat until thoroughly incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as needed to ensure even distribution.
06 - Gently fold in crushed freeze-dried strawberries until evenly distributed throughout the dough.
07 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until completely smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough and flatten slightly in your palm. Place 1 teaspoon of cheesecake filling in the center. Cover with a second tablespoon of dough, pinching edges to seal completely. Roll into a smooth ball and place on the baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11-13 minutes, or until edges are lightly golden and centers are set.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with additional crushed freeze-dried strawberries if desired.
# Expert Suggestions:
01 -
- That moment you bite through the soft strawberry dough and hit the creamy cheesecake center is absolute magic
- Freeze-dried strawberries give you intense flavor without making the dough soggy like fresh berries would
- These look impressive on a dessert plate but come together in under 30 minutes
02 -
- If your kitchen is warm the cheesecake filling can get soft and difficult to work with—keep it in the fridge until you are ready to fill the cookies
- Sealing the dough completely around the filling is crucial or the cheesecake will leak out during baking
- These cookies actually taste better the next day when the flavors have had time to mingle in the refrigerator
03 -
- Chill the assembled cookie dough balls for 15 minutes before baking if they feel too soft or sticky to handle
- Use a small cookie scoop to portion the dough—it makes the filling process so much faster and ensures uniform cookies
- The cookies are done when the edges are set but the centers still look slightly soft