Why Make This Recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the best of both worlds: the rich and creamy flavor of cheesecake with the sweet, summery taste of strawberries. These cookies are perfect for any occasion, whether you’re baking for a family gathering, a bake sale, or simply treating yourself. They are soft, chewy, and filled with a delicious cream cheese center that makes each bite feel like a little piece of heaven.
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 4 ounces full fat cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
- 1/2 teaspoon strawberry extract
- 1 ounce freeze-dried strawberries, broken into small pieces
- Pink food coloring, optional
Directions:
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Make Cheesecake Filling: In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Drop by about 1 1/2 teaspoon spoonfuls onto a parchment paper-lined baking sheet and freeze while you prepare the cookie dough.
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Make Cookies: In a small mixing bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes. Beat in the egg, egg yolk, vanilla, and strawberry extract. Turn the mixer to low and add in the flour mixture, mixing until just combined. Fold in the white chocolate chips and freeze-dried strawberries. Add a few drops of pink food coloring.
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Scoop the dough into 1/4 cup portions. Flatten each dough ball. Place one cheesecake center in the center of the flattened cookie dough. Form the dough into a ball around the cream cheese. Space the cookies 2 inches apart onto prepared cookie sheets. Chill for 1 hour.
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Preheat the oven to 375 degrees F. Prepare baking sheets with parchment paper. Bake for 10-12 minutes or until edges are golden brown. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
How to Serve Strawberry Cheesecake Cookies
These delicious cookies can be served warm or at room temperature. They pair well with a glass of milk, a cup of tea, or coffee. For an extra special touch, drizzle some melted white chocolate over the cooled cookies or dust them with powdered sugar.
How to Store Strawberry Cheesecake Cookies
Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Strawberry Cheesecake Cookies
- Don’t rush the process. Be sure to freeze the cheesecake filling before adding it to the cookie dough. This helps keep the filling intact during baking.
- Use room temperature ingredients. This helps everything mix together smoothly and evenly.
- Experiment with flavors. Feel free to adjust the strawberry extract or add a touch of lemon juice for added zing.
Variation (if any)
You can swap out the white chocolate chips for chocolate chips or add in some nuts for extra crunch. You can also leave out the strawberry extract and use just vanilla for a classic cheesecake flavor.
FAQs
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Can I use low-fat cream cheese?
- You can, but full-fat cream cheese gives the best taste and texture for this recipe.
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What if I don’t have freeze-dried strawberries?
- You can omit them or use fresh chopped strawberries, but this may change the texture of the cookies.
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Can I make the dough ahead of time?
- Yes! You can make the dough in advance and keep it in the refrigerator for up to 2 days before baking.
Strawberry Cheesecake Cookies
Ingredients
Cheesecake Filling
- 4 ounces full fat cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
- 1/2 teaspoon strawberry extract
- 1 ounce freeze-dried strawberries, broken into small pieces
- Pink food coloring, optional
Instructions
Make Cheesecake Filling
- In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth.
- Drop by about 1 1/2 teaspoon spoonfuls onto a parchment paper-lined baking sheet and freeze while preparing the cookie dough.
Make Cookies
- In a small mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes.
- Beat in the egg, egg yolk, vanilla, and strawberry extract.
- Turn the mixer to low and add in the flour mixture, mixing until just combined.
- Fold in the white chocolate chips and freeze-dried strawberries. Add a few drops of pink food coloring.
Assemble and Chill
- Scoop the dough into 1/4 cup portions and flatten each dough ball.
- Place one cheesecake center in the center of the flattened cookie dough.
- Form the dough into a ball around the cream cheese. Space the cookies 2 inches apart onto prepared cookie sheets.
- Chill for 1 hour.
Bake
- Preheat the oven to 375 degrees F and prepare baking sheets with parchment paper.
- Bake for 10-12 minutes or until edges are golden brown.
- Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.