Strawberry Cheesecake Cookies (Printable)
Soft, creamy strawberry cookies with rich cheesecake center. Perfect dessert treat for any occasion.
# Ingredient List:
→ 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
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract; beat until fully incorporated.
05 - Gradually mix in dry ingredients, scraping down the bowl as needed.
06 - Fold in crushed freeze-dried strawberries until evenly distributed.
07 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough, flatten slightly, and place 1 teaspoon of cheesecake filling in center. Cover with another tablespoon of dough, sealing edges to enclose filling. Roll into ball and place on baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11–13 minutes until edges are lightly golden.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.
11 - Sprinkle with extra crushed freeze-dried strawberries if desired.
# Expert Tips:
01 -
- They capture everything people adore about cheesecake but in handheld form
- The freeze-dried strawberries give you intense flavor without making the dough soggy
02 -
- Chilling the dough for 30 minutes before assembling prevents the cookies from spreading too much
- Work quickly when wrapping the dough around the filling, as the warmth of your hands can make the cream cheese soft and difficult to manage
03 -
- Use a small cookie scoop to ensure uniform size and even baking
- If the dough feels too sticky, refrigerate it for 15 to 20 minutes before shaping