These Strawberry Cheesecake Cookies feature a buttery sugar cookie dough, fresh and tangy strawberries and a rich cream cheese stuffed center! They taste JUST like Strawberry Shortcake but in cookie form!
If you love Strawberries then you will love my Mini Strawberry Upside Down Cakes!
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strawberry cheesecake cookies
These might be the BEST Cookies that I have every made! They remind me of a strawberry shortcake but in cookie form! They are perfectly soft, bursting with strawberry flavor and loaded with a warm gooey cream cheese center. These are the perfect Summer cookie!
The best part? There is no need to chill this cookie dough. Simply mix, assemble and bake!
ingredients needed
- Butter: Softened butter adds moisture and make these cookies super tender! I used unsalted butter, so if you are using salted butter you can cut back a little bit on the addition of salt.
- Brown Sugar & Granulated Sugar: I like to do a combination of light brown sugar and granulated sugar in most of my cookie recipes. Brown sugar has a higher moisture content and therefore makes the cookies a bit softer. It also adds a hint of molasses.
- Eggs: Add moisture and structure to our cookie.
- Vanilla: I use 1 whole tablespoon of vanilla! You could also add in a bit of almond extract. It would go great with the strawberry and cream cheese!
- Flour: All-purpose flour works perfectly! If you are gluten-free, use a 1 to 1 replacement flour.
- Salt: Enhances the flavors and also tenderizes the cookie!
- Baking Soda: Baking soda helps to give these cookies a little lift in the oven. Without it, they would spread out too much!
- Fresh Strawberries: Fresh strawberries add a tangy and juicy flavor to these cookies! I wouldn’t recommend using frozen strawberries as they will release too much moisture. You can’t beat the flavor of a ripe fresh strawberry in this cookie!
- Cream Cheese: No need to soften or freeze the cream cheese simply cube up cold cream cheese and add a square to each cookie dough ball. That’s it!
how to make strawberry cheesecake cookies
- Preheat & Prep: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Cream Butter & Sugar: Add butter and both sugars to a stand mixer with the paddle attachment. Cream for 3 minutes until fluffy and lighter in color.
- Add Eggs & Vanilla: Next add in one egg at a time until incorporated. Then add in vanilla.
- Mix Dry Ingredients & Add Slowly: In a medium bowl combine the dry ingredients: flour, salt and baking soda. Stir to combine. Then add the dry ingredients to the stand mixer on low speed, mix until it’s incorporated and only a few streaks of flour remain.
- Fold in Strawberries: Fold in the strawberries by hand using a rubber spatula.
- Place Dough onto Baking Sheets: Portion out tablespoon size cookies onto the prepared baking sheet. The dough will be a bit sticky and that’s okay!
- Top with Cream Cheese: Place one cube of cream cheese into the center of each cookie. Cover the cream cheese with a little more cookie dough. Repeat with the remaining cookies.
- Bake: Bake for 10-12 minutes. I look for the edges of the cookies to be set then remove. The cookies will continue to cool on the baking sheet after they are removed from the oven.
kelley’s tips
- Don’t over mix the dough! The key to tender cookies is to not over mix the dough once you add the flour. The flour will immediately start to develop gluten, and too much gluten will make these dense tough!
- Try not to add too many strawberries! The more strawberries, the more moisture the dough is going to have which can make the dough hard to work with. So only add the amount of strawberries that the recipe calls for!
- Don’t over bake! It might be tempting to leave these in the oven for a little too long, but keep a close eye on them and take them out with the edges are just starting to color. They may look soft but they will harden up on the baking sheet after you take them out! This method will result in a soft, chewy center and a slightly crunchy outer layer!
frequently asked questions
Can I skip the cream cheese filling?
Definitely! You can opt to not add the cream cheese filling and you will have some delicious strawberry sugar cookies.
Can I use frozen strawberries?
I wouldn’t recommend it since as soon as the strawberries leave the freezer they will start releasing moisture and they will end up releasing too much moisture into the dough! Fresh strawberries are definitely the best option for these cookies.
How should I store strawberry cheesecake cookies?
Because of the cream cheese filling, you should store leftover cookies in an airtight container in the fridge for up to 5 days.
You can freeze these strawberry cookies for up to 3 months! We were eating them straight from the freezer!
More COokie Recipes to Try
- Brownie Cookies
- Peanut Butter Chocolate Chunk Cookies
- Oatmeal Chocolate Chip Cookies
- Thumbprint Cookies
- Chewy Monster Cookies
products i used
Strawberry Cheesecake Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla
- 2 3/4 cup all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup fresh strawberries
- 4 ounces cold cream cheese, cubed into 28 pieces
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.Add butter and both sugars to a stand mixer with the paddle attachment.Cream for 3 minutes until fluffy and lighter in color.
- Next add in one egg at a time mixing until incorporated.Add in vanilla.
- In a medium bowl combine the dry ingredients: flour, salt and baking soda. Stir to combine.Add the dry ingredients to the stand mixer on low speed. Mix until it's incorporated and only a few streaks of flour still remain.Fold in the strawberries by hand using a rubber spatula.
- Portion out tablespoon size cookies onto the prepared baking sheet. The dough will be a bit sticky that's ok!Place one cube of cream cheese into the center of each cookie. Cover the cream cheese with a little more cookie dough. Repeat with the remaining cookies.
- Bake for 10-12 minutes. I look for the edges of the cookies to be set then remove. The cookies will continue to cook on the baking sheet after they are removed from the oven.
Nutrition Information
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