These strawberry cheesecake cookies are deliciously rich, and buttery, and have fresh strawberries in every bite then they’re stuffed with a wonderful cheesecake filling. You’re going to fall in love after just one bite!
Each component is simple to make. They take some extra time because the filling needs to be frozen for an hour before stuffing. After the cookies are assembled they’re chilled in the fridge for 30 minutes before baking. Trust me, these babies are well worth the investment in time!
I hope you’ll try more fan-favorite cookies! Toll House cookies, almond joy cookies, peanut butter cookies, double chocolate chip cookies,
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Strawberry Cheesecake Cookies Ingredients
- Cream Cheese: Use regular full-fat cream cheese, not Neufchantel.
- Confectioners Sugar: I like using this form of sugar because it easily and smoothly mixes into the cream cheese.
- Vanilla: I only use pure vanilla extract not imitation.
- All-Purpose Flour: Use a medium protein, all-purpose flour like Gold Medal unbleached all-purpose flour.
- Cornstarch: Helps keep the cookies tender and soft.
- Baking Soda: Helps the dough rise and keeps them fluffy.
- Salt: Adds flavor and helps keep the cookies tender.
- Butter: Use good quality unsalted butter.
- Granulated Sugar: White table sugar, the same stuff you have in your sugar bowl.
- Brown Sugar: Not only does this add sweetness to the cookies it also keeps them moist and chewy.
- Eggs: I use large eggs. Make sure they’re at room temperature not cold from the fridge.
- Fresh Strawberries: If your strawberries are super juicy dab off the surface of the cut berries with paper towels so you don’t add extra moisture to the cookie batter. Don’t use frozen strawberries because they will release too much moisture.
Tips
- Baking Sheet: I use a quarter sheet pan to freeze the cream cheese filling. It fits more easily into my freezer.
- Assembly: The cookie batter is a little sticky so lightly flour the spoon or your hands when creating the divot and when closing them up.
- Baking: These cookies get very little color when they’re done. You just want to wait until the edges are barely browned.
Storing + Freezing
- How To Store: Because of the cream cheese in these cookies they need to be stored in the refrigerator. I lay a single layer in a plastic resealable bag and store them flat.
- Freezing: Store these strawberry cheesecake cookies in a single layer in a plastic resealable bag or in an airtight container stacked with waxed paper between the layers. They freeze nicely for 6 months.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Strawberry Cheesecake Cookies
- Make the cream cheese filling. Beat the cream cheese, then beat the sugar and vanilla.
- Scoop out 12 equal portions of the cream cheese mixture onto a parchment-lined small baking sheet. Freeze.
- Make the cookies. Whisk together flour, cornstarch, baking soda, and salt.
- Cream together butter and the sugars.
- Add the vanilla and eggs. Cream until well combined.
- Add flour mixture just until combined. Fold in diced strawberries.
- Assembly. Place 6 scoops on each of the two parchment-lined baking sheets.
- Create an indent into the top half of the ball of dough.
- Scoop the frozen cream cheese in the indent.
- Shape the cookie dough around the cream cheese to enclose it.
- Bake and let it cool.
***See full instructions below.
More Delicious Cookies
- Chocolate Chunk Cookies
- Brownie Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Buckeye Cookies
- Mississippi Mud Cookies
- Cherry Winks
Tried This Recipe?
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Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are deliciously rich, and buttery, have fresh strawberries in every bite and are stuffed with a cheesecake filling.
Servings: 12 cookies
Ingredients
Cream Cheese Filling:
- 6 ounces cream cheese
- 1/3 cup confectioners sugar
- 1/4 teaspoon vanilla extract
Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 14 tablespoons (1 3/4 sticks) unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup diced fresh strawberries
Instructions
Make The Cream Cheese Filling:
- In a small mixing bowl, using a handheld mixer, beat the cream cheese (6 ounces) until fluffy, 1-2 minutes.
- Gradually beat in the confectioners' sugar (1/3 cup). Add the vanilla (1/4 teaspoon) and beat until combined.
- Scoop out 12 equal portions of the cream cheese mixture onto a parchment-lined small baking sheet. Place the baking sheet in the freezer while you prepare the cookie dough. Freeze for at least one hour, or until frozen almost completely solid.
Make The Cookies:
- Whisk together flour (2 1/4 cups), cornstarch (2 teaspoons), baking soda (1/2 teaspoon), and salt (1 teaspoon) in a small bowl and set aside.
- In a large mixing bowl, using a handheld mixer, cream together the butter (14 tablespoons), granulated sugar (3/4 cup), and brown sugar (1/4 cup) on medium speed until light and fluffy.
- Add the vanilla (2 teaspoons) and eggs (2). Cream until well combined, about 1 minute. Add flour mixture just until combined.
- Gently fold diced strawberries (3/4 cup), (you don't want the strawberries to get crushed when you fold them in or they will bleed into the cookie dough) until evenly distributed through the dough.
Assembly:
- Line two baking sheets with parchment paper. Use a large cookie scoop to portion out the dough. Place 6 scoops on each of the two parchment-lined baking sheets.
- Press the back of a lightly floured teaspoon, or you can use your thumb, to create an indent into the top half of the ball of dough.
- Remove the cream cheese from the freezer.
- Place a scoop of the frozen cream cheese in the indent of the cookie dough.
- Using your hands (lightly floured), shape the cookie dough around the cream cheese to completely enclose it. Place the dough back on the cookies and repeat the remaining dough balls. 6 per baking sheet.
- Refrigerate the prepared cookie dough balls for 30 minutes.
- Arrange an oven rack in the center position. Preheat the oven to 350°F (177°C) while the cookies are in the fridge.
- Bake one sheet of cookies at a time in preheated oven until the edges of the cookies are beginning to brown and the center looks set, about 13-15 minutes. Allow to cool on a baking sheet for 10-12 minutes then remove to a wire baking rack.
Fans Also Made:
Notes
- Baking Sheet: I use a quarter sheet pan to freeze the cream cheese filling to fit it more easily into my freezer.
- Assembly: The cookie batter is a little sticky so lightly flour the spoon or your hands when creating the divot and closing them up.
- Baking: These cookies get very little color when they’re done. You just want to wait until the edges barely get brown.
Nutrition
Serving: 1cookie | Calories: 349kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 81mg | Fiber: 1g | Sugar: 21g | Vitamin A: 645IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
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It’s baking in the oven, and oh gosh it smells sooooo goood!
Yay! I hope you like these cookies. Enjoy 🙂