The Ultimate Strawberry Cheesecake Cookies
Imagine biting into a soft, chewy cookie bursting with bright strawberry flavor, only to discover a pocket of creamy, tangy cheesecake nestled inside. These strawberry cheesecake cookies are soft, tender, and absolutely divine—just like strawberry cheesecake in cookie form!
Equipment
- 1 Stand mixer or hand mixer For creaming butter and sugar
- 3 mixing bowls Various sizes
- 1 Rubber spatula
- 1 Whisk
- 1 Food processor For pulverizing freeze-dried strawberries
- 2 Baking Sheets
- 1 Parchment Paper Or silicone baking mats
- 1 Cookie Scoop Medium size recommended
- 1 Wire cooling rack
Ingredients
Cream Cheese Filling
- 8 oz cream cheese full-fat, block-style, room temperature
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp lemon zest optional
Strawberry Cookie Dough
- 2 1/4 cups all-purpose flour spoon and level method
- 1 1/2 cups freeze-dried strawberries
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup white chocolate chips optional
Optional Graham Cracker Topping
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Instructions
Prepare the Cheesecake Filling
- Beat softened cream cheese in a medium bowl until completely smooth (about 1 minute).8 oz cream cheese
- Add sugar, egg yolk, and vanilla extract. Mix until just combined, being careful not to overmix.1/4 cup granulated sugar, 1 egg yolk, 1 tsp vanilla extract
- If using, add lemon zest and mix briefly to incorporate.1/2 tsp lemon zest
- Chill the filling in the refrigerator while preparing the cookie dough (at least 30 minutes).
Make the Strawberry Cookie Dough
- Pulse freeze-dried strawberries in a food processor until they form a fine powder.1 1/2 cups freeze-dried strawberries
- In a medium bowl, whisk together flour, strawberry powder, baking soda, and salt until well combined.2 1/4 cups all-purpose flour, 1 1/2 cups freeze-dried strawberries, 1 tsp baking soda, 1/2 tsp salt
- In a separate large bowl, cream softened butter with granulated and brown sugars until light and fluffy (2-3 minutes).3/4 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup light brown sugar
- Beat in the egg and vanilla extract until completely combined.1 large egg, 1 1/2 tsp vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- If desired, gently fold in white chocolate chips.1/2 cup white chocolate chips
- Chill the cookie dough for at least 1 hour.
Assemble and Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- If making the graham cracker topping, mix graham cracker crumbs, melted butter, and sugar in a small bowl.1/2 cup graham cracker crumbs, 2 tbsp melted butter, 1 tbsp sugar
- Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough into even portions.
- Roll each portion into a ball, then flatten slightly in your palm. Create an indent in the center using your thumb.
- Spoon about 1-2 teaspoons of chilled cream cheese filling into the indent.
- Carefully bring the edges of the cookie dough up and around the filling, completely sealing it inside. Roll gently between your palms to form cookie dough balls.
- Optional: Roll the tops of the dough balls in graham cracker crumble.
- c dough balls onto a lined baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 11-13 minutes, or until the edges are lightly golden brown and centers appear set but still soft.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a rack to cool completely.
Video
Notes
- Room temperature ingredients are essential for smooth incorporation.
- Be sure to properly chill both the filling and cookie dough for best results.
- Avoid overmixing the cream cheese filling to prevent cracking.
- Properly seal the filling inside each cookie to prevent leakage during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Cookies can be frozen for up to 3 months in airtight containers with parchment paper between layers.