Strawberry Cheesecake Cookies bring together everything dessert lovers crave: soft, bakery-style cookies, rich cheesecake filling, and bright strawberry flavor in every bite. These cookies are thick, tender, and filled with a creamy center that stays perfectly intact while baking. If you’re looking for a show-stopping cookie that feels special yet approachable, this recipe delivers consistent, crowd-pleasing results.
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Designed for home bakers who want dependable structure and bold flavor, these cookies combine classic sugar cookie dough with a smooth cream cheese core. The result tastes just like strawberry cheesecake—only easier to share and impossible to resist.
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Ingredients
Strawberry Cookie Dough
- 1 cup unsalted butter, softened
- ¼ cup brown sugar, packed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon pink or red food coloring (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream Cheese Filling
- 1 cup full-fat cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup granulated sugar (for rolling)
Instructions for Strawberry Cheesecake Cookies
1. Prepare the Cheesecake Filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 1–2 teaspoon portions onto a parchment-lined tray. Freeze for 30–60 minutes until firm.
2. Cream Butter and Sugars
Beat butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
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3. Add Wet Ingredients
Mix in the egg, vanilla extract, strawberry extract, and food coloring until fully combined and evenly colored.
4. Combine Dry Ingredients
Add flour, baking soda, baking powder, and salt. Mix just until a thick, non-sticky dough forms.
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5. Fill and Shape Cookies
Flatten about 2 tablespoons of dough in your palm. Place a frozen filling portion in the center and seal dough completely around it. Roll into a smooth ball, then coat in granulated sugar.
6. Bake
Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers remain soft. Cool fully on the baking sheet before serving.
Pro Tips
- Freeze the filling thoroughly to prevent leaks
- Use full-fat cream cheese for best texture
- Chill dough briefly if your kitchen is warm
- Seal dough carefully to avoid cracks
- Measure flour accurately to maintain structure
Why This Recipe Works
- Thick dough supports the cheesecake center
- Frozen filling prevents spreading
- Balanced sweetness highlights strawberry flavor
- Soft interiors with lightly crisp edges
- Reliable results for both beginners and experienced bakers
Substitutions & Variations
- Freeze-Dried Strawberry Powder: Replace extract with 2–3 tablespoons powdered strawberries
- Chocolate Version: Add mini chocolate chips to the dough
- Lemon Strawberry: Add lemon zest for brightness
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum
Make-Ahead, Storage & Reheating Guide
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer (Baked): Freeze for up to 3 months
- Freezer (Unbaked): Freeze filled dough balls and bake directly from frozen, adding 2 minutes
- Reheating: Allow cookies to come to room temperature before serving
Serving Ideas for Strawberry Cheesecake Cookies
- Serve with fresh berries or whipped cream
- Add to dessert platters for parties
- Pair with tea or coffee
- Perfect for holidays, showers, and celebrations
Nutrition (Per Serving Estimate)
- Calories: 215
- Protein: 3 g
- Carbohydrates: 28 g
- Fat: 11 g
- Fiber: 0.8 g
- Sodium: 145 mg
Frequently Asked Questions
Why did my filling leak out?
The filling may not have been frozen long enough or the dough layer was too thin. Always fully seal the dough around the filling.
Can I use fresh strawberries?
Fresh strawberries release too much moisture. Freeze-dried strawberries or extract work best.
Is food coloring necessary?
No. It’s optional and only affects appearance, not flavor.
What if my dough is sticky?
Add flour 1 tablespoon at a time until the dough is easy to handle.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for stability and creaminess.
Strawberry Cheesecake Cookies are a standout dessert that combines classic comfort with a creamy surprise. With their soft texture, vibrant flavor, and bakery-quality finish, they’re perfect for any occasion where you want something memorable and delicious.
Strawberry Cheesecake Cookies
Equipment
- Mixing bowls
- Electric mixer
- baking sheets
- parchment paper
- cookie scoop
Ingredients
- 1 cup unsalted butter, softened
- 0.25 cup brown sugar, packed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 0.5 tsp strawberry extract
- 1 tsp pink or red food coloring (optional)
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 cup full-fat cream cheese, softened
- 0.66 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1 cup granulated sugar (for rolling)
Instructions
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until completely smooth. Scoop 1–2 teaspoon portions onto a parchment-lined tray and freeze for 30–60 minutes until firm.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, strawberry extract, and food coloring. Mix until fully combined and evenly colored.
- Add the flour, baking soda, baking powder, and salt. Mix just until a thick, non-sticky dough forms.
- Flatten about 2 tablespoons of dough in your palm. Place a frozen filling portion in the center, seal dough completely around it, and roll into a smooth ball.
- Roll each cookie dough ball in granulated sugar and place on a lined baking sheet, spacing them evenly apart.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers remain soft.
- Allow cookies to cool completely on the baking sheet before serving so the cheesecake center can fully set.
Notes
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