Strawberry Cheesecake Cookies (Printable)
Soft, creamy cookies with sweet strawberry flavor and rich cheesecake filling.
# What You 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
# 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.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract; beat until fully combined.
05 - Gradually mix in the dry ingredients, scraping down the bowl as necessary. Fold in crushed freeze-dried strawberries.
06 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
07 - Scoop 1 tablespoon of cookie dough, flatten slightly in your hand, and place 1 teaspoon of cheesecake filling in the center. Cover with a second tablespoon of dough, sealing edges to enclose filling. Roll into ball and place on baking sheet. Repeat with remaining dough and filling.
08 - Bake for 11–13 minutes, until edges are lightly golden.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack. Sprinkle with extra crushed freeze-dried strawberries if desired.
# Expert Advice:
01 -
- They combine the comfort of a chewy cookie with the creamy indulgence of cheesecake in every single bite
- The freeze-dried strawberries pack an intense fruit flavor that fresh strawberries just cannot achieve
- These cookies look impressive on a dessert table but come together with simple techniques you already know
02 -
- Sealing the dough around the cheesecake filling properly prevents leaks during baking
- Overfilling the cookies makes them messy, so stick to one teaspoon of filling per cookie
- These cookies taste even better after chilling in the refrigerator for a few hours
03 -
- Chill the assembled dough balls for 15 minutes before baking if your kitchen is warm
- Use a cookie scoop for evenly sized cookies that bake at the same rate