Here’s a simple and delicious recipe for Strawberry Cheesecake Cookies — soft, chewy, and filled with creamy cheesecake flavor and bursts of strawberry! 🍓🍪
🍓 Strawberry Cheesecake Cookies Recipe
Ingredients
For the cookie dough:
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½ cup (115 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 ¾ cups (220 g) all-purpose flour
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½ tsp baking soda
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¼ tsp salt
For the cheesecake filling:
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4 oz (115 g) cream cheese, softened
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2 tbsp powdered sugar
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½ tsp vanilla extract
For the strawberry mix:
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½ cup (80 g) freeze-dried strawberries, crushed
(or finely chopped fresh strawberries — see note below)
🧁 Instructions
1. Make the cheesecake filling
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In a small bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth.
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Scoop 1 teaspoon portions onto a parchment-lined plate and freeze for 30–45 minutes (until firm).
2. Make the cookie dough
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Cream butter, granulated sugar, and brown sugar together until light and fluffy.
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Add the egg and vanilla; mix until combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to wet ingredients until just combined.
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Fold in the crushed freeze-dried strawberries (or gently fold in chopped fresh ones if using).
3. Assemble
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Scoop about 2 tablespoons of dough and flatten slightly in your hand.
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Place one frozen cream cheese dollop in the center, then cover with more dough to seal.
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Roll into a ball and place on a parchment-lined baking sheet, spacing about 2 inches apart.
4. Bake
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Bake at 350°F (175°C) for 11–13 minutes, until edges are lightly golden.
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Let cool on the pan for 10 minutes before transferring to a rack.
🍓 Tips
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Freeze-dried strawberries give a strong strawberry flavor and prevent excess moisture.
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If using fresh strawberries, chop finely and pat dry before folding into dough — you may need to chill the dough 30 minutes before baking.
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Store cookies in an airtight container in the fridge for up to 5 days.
Would you like me to give you a shortcut version (using a cake mix or store-bought dough) or a fancier bakery-style version with strawberry jam swirls and graham crumbs on top?
