Strawberry Cheesecake Cookies Recipe
If you’re searching for the ultimate treat that blends the charm of classic cheesecake with the playful joy of cookies, look no further than this Strawberry Cheesecake Cookies Recipe. Imagine soft, buttery cookies studded with bursts of sweet-tart freeze-dried strawberries and creamy white chocolate chips, each one hiding a luscious cheesecake filling inside. These cookies are a celebration of texture and flavor, sure to impress at any gathering or brighten up your afternoon coffee break.
Ingredients You’ll Need
Each ingredient in the Strawberry Cheesecake Cookies Recipe brings its own magic—whether it’s the richness of cream cheese, the vibrancy of strawberries, or the comforting base of vanilla-laced dough. Gather these kitchen staples for a cookie experience that’s as easy as it is unforgettable.
- Unsalted butter (1/2 cup, softened): Creates a tender, melt-in-your-mouth cookie base—be sure it’s at room temperature for easy creaming.
- Granulated sugar (3/4 cup): Adds sweetness and helps crisp the edges for that perfect cookie bite.
- Large egg (1): Binds the dough and gives each cookie a rich, chewy texture.
- Vanilla extract (1 teaspoon): Infuses the dough with a classic, comforting aroma.
- All-purpose flour (1 1/2 cups): Provides structure and a soft crumb—measure carefully for best results.
- Baking powder (1 teaspoon): Gives the cookies a gentle lift, making them light and tender.
- Salt (1/4 teaspoon): Balances the sweetness and brightens all the flavors.
- Cream cheese (1/2 cup, softened): The star of the filling, bringing creamy tang and a cheesecake-like surprise.
- Powdered sugar (1/4 cup): Sweetens the cream cheese filling and gives it a smooth, velvet finish.
- Freeze-dried strawberries (1 cup, chopped): Add intense berry flavor and vibrant color without making the dough soggy.
- White chocolate chips (1/2 cup): Lend pockets of creamy sweetness that pair perfectly with strawberries and cheesecake.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step keeps your cookies from sticking and makes cleanup a breeze, so you can focus on the fun part—baking and tasting!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This creates the foundation for a tender cookie, so don’t rush—give it a good two to three minutes with a hand mixer or stand mixer for best results.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until everything is smoothly combined. The egg enriches your dough while the vanilla sets the stage for the signature Strawberry Cheesecake Cookies Recipe flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, stirring just until a soft, slightly sticky dough forms. Over-mixing at this stage can make the cookies tough, so mix gently.
Step 5: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. This luscious mixture is what gives these cookies their cheesecake surprise inside, so make sure there are no lumps.
Step 6: Fold in Strawberries and White Chocolate Chips
Gently fold the chopped freeze-dried strawberries and white chocolate chips into your cookie dough. The strawberries lend a pop of color and tangy flavor, while the white chocolate chips melt into creamy pockets as the cookies bake.
Step 7: Assemble the Cookies
Scoop about two tablespoons of dough and flatten it slightly in your hand. Place a small teaspoon of the cream cheese filling in the center, then top with another bit of dough, pinching the edges to seal in the filling. This step is where the magic of the Strawberry Cheesecake Cookies Recipe comes to life!
Step 8: Bake and Cool
Arrange the filled cookies on your prepared baking sheet, leaving about two inches between each. Bake for 12 to 14 minutes, just until the edges turn golden. Let them cool on the baking sheet for five minutes before transferring to a wire rack—this helps the centers set up perfectly.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
For a bakery-worthy finish, dust your cookies with a little extra powdered sugar, or drizzle with melted white chocolate. A few extra bits of chopped freeze-dried strawberries on top add a pop of color and hint at the flavors inside.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, a cup of black coffee, or even a frothy strawberry milkshake. For a special occasion, serve alongside a fruit salad for a bright, refreshing contrast.
Creative Ways to Present
Try stacking the cookies on a pretty cake stand, or packaging them in colorful boxes for gifting. For parties, offer them in cupcake liners on a dessert platter, or even as part of a cookies-and-cream cheese dip board for a fun twist.
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh for up to four days when stored in an airtight container in the refrigerator. The cream cheese filling means they need the chill, but they’ll still taste wonderfully soft and flavorful.
Freezing
You can freeze the assembled, unbaked cookies on a tray, then transfer to a freezer bag for up to two months. Bake straight from the freezer, adding a minute or two to the baking time. Baked cookies can also be frozen and thawed at room temperature when you need a sweet fix.
Reheating
If you love a warm, gooey center, pop a cookie in the microwave for 10-15 seconds before serving. This brings back that just-baked texture and makes the cheesecake filling extra luscious.
FAQs
Can I use fresh strawberries instead of freeze-dried?
It’s best to stick with freeze-dried strawberries for this Strawberry Cheesecake Cookies Recipe, as fresh strawberries add too much moisture and can make the dough soggy. Freeze-dried berries deliver concentrated flavor without compromising texture.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend. The rest of the ingredients are naturally gluten-free, so you can enjoy these treats even if you’re avoiding wheat.
Do I have to chill the dough?
Chilling is optional but highly recommended, especially if your kitchen is warm. A quick 20-minute chill firms up the dough, making it easier to handle and stuff with the cheesecake filling.
How do I prevent the filling from leaking out?
When assembling, make sure you completely encase the cheesecake filling with dough and pinch the edges closed. If a bit leaks out, don’t worry—it creates a deliciously caramelized edge!
Can I double the Strawberry Cheesecake Cookies Recipe?
Yes, this recipe doubles beautifully. Just be sure to bake in batches and keep any waiting dough chilled so the filling stays firm and easy to work with.
Final Thoughts
I can’t say enough about how much joy these cookies bring to any occasion. If you love strawberries, cheesecake, and cookies, this Strawberry Cheesecake Cookies Recipe is your new go-to. Give it a try and share a batch with someone you love—these cookies are truly happiness in every bite!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 34 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delightful Strawberry Cheesecake Cookies featuring a soft cookie exterior with a creamy, tangy cheesecake filling studded with freeze-dried strawberries and white chocolate chips. These cookies combine the classic flavors of strawberry and cheesecake in a perfect handheld treat, ideal for dessert or afternoon snacking.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Add-ins
- 1 cup freeze-dried strawberries, chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until combined and smooth, ensuring an even texture for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Form Dough: Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms, being careful not to overmix to maintain tenderness.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy to create the cheesecake filling.
- Add Strawberry and Chocolate: Gently fold the chopped freeze-dried strawberries and white chocolate chips into the cookie dough, distributing them evenly throughout.
- Shape Cookies: Scoop 2 tablespoons of dough and flatten slightly in your hand. Place a small teaspoon of the prepared cheesecake filling in the center, then cover with more dough and seal to enclose the filling.
- Arrange for Baking: Place the formed cookies onto the prepared baking sheet about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes or until the edges turn lightly golden, indicating the cookies are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- For best results, use freeze-dried strawberries instead of fresh to avoid excess moisture that can affect dough consistency and baking.
- Chilling the dough for 20 minutes before shaping can make stuffing the cookies easier and prevent filling leakage.
- Store cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
