Strawberry Cheesecake Cookies

These strawberry cheesecake cookies have all the delightful flavors of cheesecake and bursts of strawberries in a unique cookie form.

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You’re going to love these delicious strawberry cheesecake cookies that are the perfect mix of two of the best desserts. The cookies are soft and chewy with a heavenly strawberry cheesecake flavor and a creamy center. 

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Try these easy recipes for creamsicle cookies and blueberry cookies for two more delightfully fruity cookies.

Strawberry Cheesecake Cookies Ingredients

You’ll need:

For the Cream Cheese Filling

• 6 ounces cream cheese, softened
• ⅓ cup powdered sugar 

For the Strawberry Cookie Dough

• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup salted sweet cream butter, softened
• ⅔ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1½ teaspoons pure vanilla extract 
• ½ teaspoon strawberry extract
• 1 large egg + 1 egg white room temperature 
• 1 cup capped, cored and finely chopped fresh strawberries
• 1 tablespoon all-purpose flour

Substitutions and Additions

STRAWBERRY EXTRACT: If you cannot find strawberry extract, you can omit it from this recipe.

BERRIES: You can also substitute other fresh berries for the strawberries in this easy cookie recipe.

WHITE CHOCOLATE CHIPS: For an extra burst of sweetness in these delicious cookies add ½ cup of mini or regular white chocolate chips along with the strawberries.

How to Make This Strawberry Cheesecake Cookies Recipe

Cream Cheese Filling

STEP ONE: Using a small bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.

STEP TWO: Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.

STEP THREE: Line a small baking sheet with parchment paper. 

STEP FOUR: Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.

Strawberry Cookie Dough

STEP ONE: Add the flour, baking soda, and baking powder to a medium-sized mixing bowl and whisk dry ingredients to combine.

STEP TWO: Using either a stand mixer or a medium bowl and a hand mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth.

STEP THREE: Add the sugars and continue to mix for 1 minute until light and fluffy.

STEP FOUR: Add the vanilla extract and the strawberry extract, and mix just until combined.

STEP FIVE: Add the eggs one at a time, mixing well after each egg.

STEP SIX: Lower the mixer speed to low and add the flour 1 cup at a time. Mix just until incorporated.

STEP SEVEN: Toss the chopped strawberries in the 1 tablespoon of flour. 

STEP EIGHT: Fold in the strawberries to the cookie batter. Cover tightly and chill in the refrigerator for 30 minutes.

STEP NINE: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set them aside.

STEP TEN: Scoop out 3 tablespoons of dough. Place the balls of dough 3 inches apart. There will be 6 cookies per baking sheet.

STEP ELEVEN: Using your thumb or 1 teaspoon measuring spoon, make a divot in the center of each ball of dough. 

STEP TWELVE: Remove the cream cheese dollops from the freezer.

STEP THIRTEEN: Place 1 of the cream cheese dollops into the divot in the center of the cookie dough.

STEP FOURTEEN: Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls. Bake for 15-16 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10-12 minutes before moving the cookies to a cooling rack to cool completely.

How To Serve

Your taste buds will thank you for these delicious strawberry cookies. Enjoy the cookies with a cold glass of milk or homemade hot chocolate. These would be a very welcome treat after school or for a bedtime snack.

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Storage

IN THE FRIDGE: Store leftover strawberry cream cheese cookies in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the baked cookies in an airtight container for up to 1 month. Allow the cookies to thaw overnight in the refrigerator before serving.

There’s something special about these cream cheese strawberry cookies. Maybe it’s the way the sweet strawberry flavor combines with the creamy cheesecake taste or the bright pops of ruby red berries. Whatever makes them magical, I promise you’ll be in heaven after one bite of these soft cookies!

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Strawberry Cheesecake Cookies

5 from 18 votes

These strawberry cheesecake cookies have all the delightful flavors of cheesecake and bursts of strawberries in a unique cookie form.

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 12 servings

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Ingredients

  

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Cream Cheese Filling

• 6 ounces cream cheese, softened
• ⅓ cup powdered sugar

Strawberry Cookie Dough

• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup 2 sticks salted sweet cream butter, softened
• ⅔ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1½ teaspoons pure vanilla extract
• ½ teaspoon strawberry extract
• 1 large egg plus 1 egg white, room temperature
• 1 cup fresh strawberries, capped, cored and finely chopped
• 1 tablespoon all-purpose flour

Instructions

 

Cream Cheese Filling

• Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.
• Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.
• Line a small baking sheet with parchment paper.
• Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.

Strawberry Cookie Dough

• Add the flour, baking soda, and baking powder to a medium-sized mixing bowl, and whisk to combine.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth.
• Add the sugars and continue to mix for 1 minute until light and fluffy.
• Add the vanilla extract and the strawberry extract, and mix just until combined.
• Add the eggs, 1 at a time, mixing well after each egg.
• Lower the mixer speed to low and add the flour 1 cup at a time. Mix just until incorporated.
• Toss the chopped strawberries in the 1 tablespoon of flour.
• Fold in the strawberries. Cover tightly and chill in the refrigerator for 30 minutes.
• Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set them aside.
• Scoop out 3 tablespoons of cookie dough. Place the dough 3 inches apart. There will be 6 cookies per baking sheet.
• Using your thumb or 1 teaspoon measuring spoon, make a divot in the center of each cookie.
• Remove the cream cheese dollops from the freezer.
• Place 1 of the cream cheese dollops into the divot in the center of the cookie dough.
• Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls. Bake for 15 to 6 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10 to 12 minutes before moving the cookies to a cooling rack to completely cool.

Notes

• Chilling the cream cheese scoops will help make it easy to pop them into the tops of the cookies right before baking.
• Coating the strawberries in flour will help keep them from all sinking to the bottom of the batter.
• You can also make smaller cookie dough balls (1½ to 2 tablespoons with a 1 teaspoon dollop of cream cheese center). This will give you an extra six cookies. Bake for 12 to 14 minutes.

Nutrition

Calories: 391kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 235mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 687IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg

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