Description
Soft, golden cookies filled with creamy cheesecake and juicy bits of fresh strawberry. These easy strawberry cheesecake cookies are the ultimate baked dessert for berry lovers and perfect for any occasion.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 oz (113g) cream cheese, softened
- 2 tablespoons (15g) powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 2/3 cup (90g) fresh strawberries, diced small
- 1/4 cup (30g) white chocolate chips (optional)
- Powdered sugar, for dusting (optional)
Instructions
- In a medium bowl, beat together cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy (1-2 minutes). Scoop 1/2-teaspoon mounds onto a parchment-lined plate (about 14-16 mounds) and freeze for 30 minutes until firm.
- Wash, hull, and dice strawberries into small pieces. Pat dry thoroughly with paper towels.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Beat in egg and 1 teaspoon vanilla extract until fully combined.
- Add the flour mixture to the butter mixture and mix on low speed until just combined. Do not overmix.
- Gently fold in diced strawberries and white chocolate chips (if using). If dough is sticky, chill for 15-20 minutes.
- Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake mound in the center. Wrap dough around filling, pinch to seal, and roll gently into a ball. Place on a lined baking sheet, spacing 2 inches apart.
- Bake at 350°F (175°C) for 12-14 minutes, until edges are golden and tops are set. Do not overbake.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Dust with powdered sugar if desired.
Notes
Chill the cheesecake filling well before stuffing the cookies to prevent leaking. Pat strawberries very dry to avoid soggy cookies. Do not overmix the dough after adding flour. Cookies are best enjoyed fresh but can be stored in the fridge for up to 4 days or frozen for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and plant-based butter.
- Prep Time: 25 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
Keywords: strawberry cheesecake cookies, strawberry cookies, cheesecake cookies, fresh strawberry dessert, easy cookie recipe, summer dessert, cream cheese cookies, homemade cookies, berry cookies