These Strawberry Cheesecake Cookies are perfectly soft, thick, and tender. This recipe is so easy to make and produces a ridiculously delicious buttery cookie that you will want to make year-round, not just for the summertime!
Everyone needs a strawberry cheesecake cookie recipe. Whether you are planning a cookie-making party for the holidays or are whipping up a batch for a birthday or special occasion, you need a cookie recipe that you can count on. Since being around since the era of the easy bake oven, these cookies are a hit in my kitchen.
These delicious strawberry cookies are melt-in-your-mouth tender and are my go-to cookie when I need a sweet reminder of summer. Not only do they taste AMAZING, but they also keep their shape, and are perfect for eating plain or decorated! And they stay soft for days, so they are the perfect make ahead, especially during the hectic time of the summer!
I have been baking my whole life and these this sheet pan pancake recipe are tested and great to pair with your favorite brunch. Especially my Strawberry Crumb Muffins to my raspberry sheet pan pancakes or my strawberry banana bread are a huge hit in my kitchen when I’m looking for big flavors but running short on time.
cheesecake ingredients
- full-fat cream cheese 6oz
- confectioner’s sugar try my homemade powdered sugar recipe
- cinnamon
strawberry cookies ingredients
- unsalted butter
- granulated sugar
- light or dark brown sugar
- large egg
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- fresh strawberries
how to make strawberry cheesecake cookies
Cheesecake filling
STEP ONE: Using a small mixing bowl and a handheld mixer on medium-high speed, beat cup cream cheese, confectioner’s sugar and cinnamon. Line cookie sheet with parchment paper. Scoop out 1 tsp and freeze.
how to make strawberry cookies
STEP ONE: In a large bowl, cream together the butter, granulated sugar and brown sugar on high speed until light and fluffy. Add the egg and vanilla extract. Mix to combine.
STEP TWO: Whisk together the flour, cornstarch, baking powder, and salt. Create well using wooden spoon and add wet ingredients (butter mixture). Slowly add chopped strawberries Mix until combined, dough will be slightly sticky. Cover in plastic wrap, and refrigerate for at least 1 hours and up to 2 days.
STEP THREE: Preheat oven to 350 F. Prepare cookie sheets with parchment paper or silicone baking mats. Set aside.
STEP FOUR: Remove the cream cheese balls from the freezer. Place 1 of the cream cheese balls into the well in the center of the cookie dough. Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Place the dough back on the cookies and repeat the remaining cookie dough balls.
STEP FIVE: Bake for 18 minutes or until lightly browned around the edges. Remove from oven and allow to cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Happy Baking
how to store
Cookies stay fresh covered in airtight container in refrigerator for up to 5 days or until gone, which is usually 24 hours!
how to freeze
Baked cookies: Place a sheet of parchment paper between each layer in a freezer-friendly container.
When ready to enjoy, allow cookies to thaw overnight in the refrigerator or at room temperature prior to consuming.
do i really need to chill for these cookies?
Yes, you do. Chilling the dough allows the butter to solidify which keeps the cookie from spreading while baking.
faq
Can I use frozen strawberries? For best results fresh is best however, you can use frozen strawberries in this recipe when you don’t have fresh ones available. Be sure to strain out any extra juices.
Can I use a different kind of berry in these strawberry cookies? You could try blueberries or raspberries in this recipe in place of the strawberries.
bbq bakes tips and tricks
- You can also substitute other fresh berries for the strawberries in this easy cookie recipe.
- Measure the flour by fluffing it with a fork or spoon, spoon the flour into a measuring cup (don’t pack down), level with knife and then add to recipe.
- For an extra burst of sweetness in these delicious cookies add ½ cup of mini or regular white chocolate chips along with the strawberries.
- You can mix in a stand mixer or use a electric mixer.
- Be sure to soften your butter at room temperature for at least 30 minutes before creaming. You want the butter soft and cool, not melted and warm.
- Be sure to use a room temperature egg so it quickly and evenly mixes into the cookie dough.
These delicious Strawberry Cheesecake Cookies will quickly become everyone’s favorite cookie! Easy to make and best way to enjoy those summer berries.
other easy cookies to try
- Copycat Starbucks Confetti Cookies
- Peanut Butter Chocolate Chip Cookies
- Ultimate Soft Chocolate Chip Cookies
- Pumpkin Cookies with Maple Frosting
- Pumpkin S’mores Cookies
- Caramel Chocolate M&M Cookies
- Soft Molasses Cookies
Strawberry Cheesecake Cookies
Ingredients
Cream Cheese Filling
- ¾ cup full-fat cream cheese 6oz
- ⅓ cup confectioner's sugar
- ¼ teaspoon cinnamon
Strawberry Cookies
- ¾ cup unsalted butter 1.5 sticks, room temperature
- ¼ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh strawberries cored and finely chopped
Instructions
Cheesecake Filling
- Using a small mixing bowl and a handheld mixer on medium-high speed, beat ¾ cup cream cheese, ⅓ cup confectioner's sugar and ¼ tsp cinnamon for 30 seconds until smooth.
- Line a small baking sheet with parchment paper.
- Scoop out 1 teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.
Strawberry Cookies
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the ¾ cup butter, ½ cup brown sugar, and ¼ cup sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the 1 large egg and 2 tsp vanilla. Scrape down the sides and bottom of the bowl as needed.
- Stir in slowly 2 cups flour, 2 tsp cornstarch,.1 tsp baking soda and ½ tsp salt. Create well in dry ingredients and add wet ingredients (butter mixture). You will then slowly add the 1 cup chopped strawberries slowly as you do not want them to bleed. The cookie dough will be slightly thick. Cover dough tightly with plastic wrap or environmentally friendly alternative and chill for at least 1 hour and up to 2 days.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and start to form balls of dough with your hands.
- Scoop out 2 tablespoons of dough. Place the dough 3 inches apart. There will be 6 cookies per baking sheet. Using your thumb or 1 tablespoon measuring spoon, make a well in the center of each cookie.
- Remove the cream cheese dollops from the freezer. Place 1 of the cream cheese dollops into the well in the center of the cookie dough. Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Place the dough back on the cookies and repeat the remaining dough balls
- Bake for 18 minutes, until barely golden brown around the edges. Cool for 5 minutes on the baking sheet. They will slightly deflate as you let them cool. I
- Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered in refrigerator for up to 5 days or until gone, which is usually 24 hours!
Notes
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3.
- Freezing Instructions: Baked cookies freeze well for up to 3 months.
Nutrition
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