Strawberry Cheesecake Cookies Recipe

If you’re a fan of both cheesecake and cookies, this Strawberry Cheesecake Cookies Recipe is a match made in dessert heaven! These cookies have a soft and chewy texture, filled with real strawberry flavor, and a hint of tangy cream cheese. With each bite, you’ll taste a little bit of cheesecake and a little bit of cookie—a combination that’s hard to resist.

Why You’ll Love Strawberry Cheesecake Cookies

1. Cheesecake Flavor in Every Bite: With cream cheese in the dough, these cookies taste just like cheesecake!
2. Strawberry Goodness: Made with real strawberries, these cookies have a fresh, fruity flavor.
3. Soft and Chewy Texture: These cookies are perfectly soft with just the right amount of chew.
4. Easy to Make: This recipe is simple enough for any home baker and doesn’t require any fancy ingredients.

Step-by-Step Instructions for Strawberry Cheesecake Cookies

Step 1: Prepare the Strawberry Mixture

1. Dice the Strawberries: Dice the fresh strawberries into small pieces and place them in a bowl.
2. Add Sugar and Lemon Juice: Sprinkle 1 tablespoon of granulated sugar and 1 teaspoon of lemon juice over the strawberries. Stir well to combine.
3. Set Aside: Let the strawberry mixture sit for about 10 minutes to release some of the natural juices. Drain any excess liquid afterward to avoid overly wet cookie dough.

Step 2: Make the Cream Cheese Filling

1. Combine Ingredients: In a small mixing bowl, combine 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract.
2. Mix Until Smooth: Use a hand mixer or whisk to blend the ingredients until smooth and creamy.
3. Chill: Place the cream cheese filling in the refrigerator while you prepare the cookie dough. This helps it firm up a bit, making it easier to work with.

Step 3: Prepare the Cookie Dough

1. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
2. Add the Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to avoid tough cookies.
5. Fold in the Strawberries: Gently fold the drained strawberry mixture into the dough, being careful not to mash the berries.

Step 4: Assemble the Cookies

1. Scoop the Dough: Using a cookie scoop or tablespoon, scoop out 1 1/2 tablespoons of dough and slightly flatten it in your hand.
2. Add Cream Cheese Filling: Place a small dollop (about 1/2 teaspoon) of the cream cheese filling in the center of the flattened dough.
3. Seal the Dough: Carefully wrap the dough around the filling, sealing the edges to encase the cream cheese completely.
4. Roll into Balls: Roll the filled dough into a ball and place it on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.

Step 5: Bake the Cookies

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden. The centers should still be soft, as they’ll continue to firm up as they cool.
3. Cool on a Rack: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Garnish and Serve

1. Dust with Powdered Sugar: Once the cookies have cooled completely, dust them lightly with powdered sugar for an extra touch of sweetness and elegance.
2. Serve and Enjoy: Serve these cookies as a delightful dessert or snack. They pair beautifully with a cup of coffee or tea.

Tips for the Best Strawberry Cheesecake Cookies

1. Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture. Frozen strawberries can make the dough too wet.
2. Chill the Filling: Chilling the cream cheese filling makes it easier to work with when stuffing the cookies.
3. Don’t Overmix: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
4. Drain Strawberry Mixture: Be sure to drain any excess liquid from the strawberries to prevent the dough from becoming too soft.
5. Serve Fresh: These cookies are best enjoyed fresh when the centers are soft, creamy, and packed with flavor.

Flavor Variations and Additions

1. Add White Chocolate Chips: For a sweeter touch, add a handful of white chocolate chips to the dough.
2. Lemon Zest: Add a teaspoon of lemon zest to the dough for a fresh citrus flavor that complements the strawberries.
3. Try Different Berries: Substitute strawberries with raspberries, blueberries, or blackberries for a different flavor twist.

Serving Suggestions for Strawberry Cheesecake Cookies

These cookies are delicious on their own, but here are some ideas to enhance your cookie experience:

• With Coffee or Tea: The creamy texture and rich flavors pair well with a warm beverage.
• As a Dessert: Serve alongside a scoop of vanilla ice cream for an extra-indulgent dessert

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries instead of fresh?
   • While fresh strawberries are recommended for the best texture and flavor, you can use frozen strawberries. Be sure to thaw and drain them thoroughly to remove excess moisture.
2. Can I make the cookie dough ahead of time?
   • Yes! You can make the dough a day in advance and refrigerate it. Let it sit at room temperature for a few minutes before shaping and filling the cookies.
3. Why is my cookie dough sticky?
   • The dough may become sticky due to excess moisture from the strawberries. Make sure to drain the strawberries well and add a bit more flour if needed.
4. Can I skip the cream cheese filling?
   • You can skip it, but it’s what gives these cookies a cheesecake-like texture and flavor. Without the filling, they’ll still be tasty but won’t have the same creamy center.
5. How can I make these cookies gluten-free?
   • Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version of these cookies.

Conclusion

These Strawberry Cheesecake Cookies are a dreamy combination of fresh strawberries, tangy cream cheese, and soft, chewy cookie dough. Perfect for any occasion, these cookies are easy to make yet taste like a gourmet dessert. With the rich, creamy center and fresh strawberry bursts, they’ll quickly become a family favorite. Enjoy baking and sharing these delightful treats!

Yield: 14

Strawberry Cheesecake Cookies Recipe

Print

If you’re a fan of both cheesecake and cookies, this Strawberry Cheesecake Cookies Recipe is a match made in dessert heaven! These cookies have a soft and chewy texture, filled with real strawberry flavor, and a hint of tangy cream cheese. With each bite, you’ll taste a little bit of cheesecake and a little bit of cookie—a combination that’s hard to resist.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Cookies:
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup freeze-dried strawberries, finely crushed (or strawberry powder)
• For the Cheesecake Filling:
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

1. Prepare the Cheesecake Filling:
   In a small bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Transfer the mixture to the freezer for about 10-15 minutes to firm up.
   
2. Make the Cookie Dough:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   
3. Cream Butter and Sugar:
   In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until combined.
   
4. Add Dry Ingredients and Strawberries:
   Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the crushed freeze-dried strawberries to create a strawberry-flavored dough.
   
5. Chill the Dough:
   Place the dough in the refrigerator for at least 30 minutes to make it easier to handle.
   
6. Assemble the Cookies:
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   Take about 1½ tablespoons of dough and flatten it in your hand. Add a small dollop (about ½ teaspoon) of the chilled cheesecake filling in the center, then wrap the dough around it, sealing it completely. Gently roll into a ball and place on the baking sheet.
   
7. Bake:
   Bake the cookies for 12-15 minutes, or until the edges are set and slightly golden. Avoid over-baking to keep the cookies soft and chewy.
   
8. Cool and Serve:
   Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, drizzle the cooled cookies with melted white chocolate or add a few mini chocolate chips to the dough.