Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are absolutely delicious with a buttery texture and are sure to please your taste buds. Best of all, they’re simple to make! Just follow the step-by-step instructions below, and you can have these delectable cookies baked and ready to devour in under 30 minutes!

strawberry cream cheese cookies stacked on a blue plate with 3 fresh strawberries on the side.

Strawberry cheesecake cookies are incredibly sweet with a bright, fruity taste. They are perfect for enjoying during a relaxing afternoon at home when you are craving a delicious dessert. This recipe makes 12 large cookies, so it is excellent for celebrations and get-togethers as well!

This cookie recipe was inspired by my Strawberry Shortbread Cookies recipe and pairs well with my Old Fashioned Strawberry Cake recipe, especially if hosting a strawberry-themed party!

Why This Recipe Works

three strawberry cream cheese cookies on a plate, resting on a red checkered dish towel.
  • This recipe is so easy because it only requires straightforward ingredients, most of which you probably already have in your kitchen!
  • The dough comes together quickly with an electric mixer or a whisk, and the cookies bake up perfectly every time.
  • Depending on your preference, you can easily adjust the recipe to make smaller or larger cookies.
  • The addition of cream cheese to the cookie dough makes these cookies extra moist and gives them a lovely richness.
  • Fresh strawberries are diced small and added into the batter for a lovely fruity flavor and pretty color contrast.

Ingredients

  • Unsalted butter gives these cookies a delicious buttery taste. Just make sure that it is room temperature.
  • White sugar adds sweetness and also helps to create a lovely soft texture.
  • Brown sugar helps to add another level of sweetness and softness to your cookies as well.
  • Egg helps to bind all of the cookie ingredients together.
  • Egg yolk helps to bind the ingredients as well and adds an extra richness and flavor.
  • Vanilla extract adds a beautiful depth of flavor to your cookies.
  • Baking soda helps your cookies to rise, so they are not flat and crunchy.
  • Salt helps to cut the sweetness just a bit, giving the cookies an incredible flavor.
  • All purpose flour is used as the main dry ingredient.
  • Fresh strawberries are diced small and added into the batter for a lovely fruity flavor and pretty color contrast. If you do not have fresh strawberries on hand, you can use frozen strawberries instead!

Cream Cheese Filling

  • Cream cheese at room temp gives your cookie filling a mouthwatering creamy texture.
  • Powdered sugar adds a soft sweetness to the filling of your cookies.
ingredients for the strawberry cream cheese cookies.

Variations

  • Add some lemon zest and some freshly squeezed lemon juice for strawberry lemonade cookies.
  • To make strawberry white chocolate chip cookies, add some white chocolate chips along with the diced strawberries.
  • For a fun twist, add some graham cracker crumbs to the cookie batter to take this strawberry cheesecake cookies recipe to the next level.
  • Instead of regular cream cheese, use another kind of cream cheese like strawberry flavored or even lemon flavored.
  • Try adding some other fresh fruit to your homemade cookies like raspberries, blueberries, or blackberries.
  • Add some strawberry jam or strawberry extract to the cream cheese mixture for an extra flavor boost.

Instructions

Line a small baking sheet or plate with parchment paper.
Add the cream cheese and powdered sugar to a bowl.

Mix the cream cheese with powdered sugar until smooth and combined.

Place 12 heaping teaspoons of the cream cheese mixture on the prepared baking sheet or plate.

Freeze for at least one hour, or until frozen almost completely solid.

Add butter and sugars to mixing bowl.

Mix in the egg, egg yolk, and vanilla extract.

Dice the strawberries and gently fold them in.

Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly big – if measured, they would be about 2 tbsp-sized.

Next, press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.

Whisk together flour, salt, and baking soda, then set aside.



Beat the butter and sugars together until light and fluffy (about 1-2 minutes).

Add in the flour, salt, and baking soda, and mix until just combined (don’t over-mix).

You don’t want to mix them in too much, or they’ll get squished, and the color will bleed into the dough.

Remove the cream cheese filling from the freezer and place one into the center of each cookie.

Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside but making sure not to squish the cream cheese filling into the cookie dough. The dough may start to get sticky and a bit crumbly and a bit harder to work with because of the strawberries, but just go with it!

Wipe your hands clean before moving on to the next cookie. You should have tall balls of dough.

Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.

Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until the edges are slightly golden brown and the tops are set.

Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.

Hint: An easy way to make sure this strawberry cream cheese cookies recipe turns out perfect is to mix the dry ingredients and the wet ingredients separately before mixing them together in the bowl of a stand mixer or with a hand mixer.

Storage

Make sure to place your delicious strawberry cheesecake cookies on a cooling rack after baking before placing them in an airtight container or wrapped in plastic wrap for storage.

These chewy strawberry cheesecake cookies are best chilled, but they can also be stored at room temperature for up to 5 days.

Due to the amount of sugar in the cream cheese filling, refrigeration is optional, but these delicious strawberry cookies taste much better after refrigeration!

Frequently Asked Questions

How many calories are in strawberry cream cheese cookies?

Be sure to scroll down at the bottom of this post to the recipe card. Here you will find all of the nutritional information that you need to know about these yummy cookies.

Can I use strawberry cake mix to make these cookies?

You will want to follow this easy cookie recipe for the best results. However, feel free to experiment! A strawberry cake mix will make a nice batch of fluffy cookies. They just may not turn out with those yummy crispy edges that you would expect for the texture of the cookie.

These scrumptiously fresh and buttery cookies with a heavenly strawberry flavor are sure to please! They make a great addition to all of your other dessert recipes that you may serve at a party.

Since they are pink, they are especially perfect for a girl’s birthday or Valentine’s day! So what are you waiting for? Head to your local grocery store for some ingredients and get started. Happy baking!

Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are absolutely delicious with a buttery texture and are sure to please your taste buds!
Jenna Shaughnessy
Serving Size 12 cookies

Ingredients

  • 1 cup unsalted butter room temp
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup all-purpose flour
  • ½-⅔ cup fresh strawberries diced small

Cream Cheese Filling

  • ¾ cup cream cheese 6 oz, room temp
  • ¼ cup powdered sugar

Instructions

  • Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending on how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
  • Place 12 heaping teaspoons of cream cheese on the prepared baking sheet or plate.
  • Freeze for at least one hour, or until frozen almost completely solid.
  • When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside.
  • Whisk together flour, salt, and baking soda, then set aside.
  • In the bowl of a stand mixer with the paddle attachment on, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
  • Add in the flour, salt, and baking soda, and mix until just combined (don’t over-mix).
  • Dice the strawberries and gently fold them in. You don’t want to mix them in too much, or they’ll get squished, and the color will bleed into the dough.
  • Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly big – if measured, they would be about 2 tbsp-sized. Next, press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
  • Remove the cream cheese filling from the freezer and place one into the center of each cookie.
  • Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside but making sure not to squish the cream cheese filling into the cookie dough. The dough may start to get sticky and a bit crumbly and a bit harder to work with because of the strawberries, but just go with it!
  • Wipe your hands clean before moving on to the next cookie. You should have tall balls of dough.
  • Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough.
  • Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
  • Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until the edges are slightly golden brown and the tops are set.
  • Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

Hint: An easy way to make sure this strawberry cream cheese cookies recipe turns out perfect is to mix the dry ingredients and the wet ingredients separately before mixing them together in the bowl of a stand mixer or with a hand mixer.
Make sure to place your delicious strawberry cheesecake cookies on a cooling rack after baking before placing them in an airtight container or wrapped in plastic wrap for storage.
These chewy strawberry cheesecake cookies are best chilled, but they can also be stored at room temperature for up to 5 days.
Due to the amount of sugar in the cream cheese filling, refrigeration is optional, but these delicious strawberry cookies taste much better after refrigeration!

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