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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Soft and creamy strawberry cheesecake cookies filled with sweet cream cheese and fresh strawberries for a rich, flavorful treat perfect for any dessert craving.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course cookie, Dessert
Cuisine American
Servings 24 people
Calories 196 kcal

Equipment

  • 1 mixing bowl
  • 1 handheld mixer
  • 2 baking sheet lined with parchment paper
  • 1 cookie scoop approx. 1½ teaspoons and large size
  • 1 small spatula or knife for wrapping dough around filling
  • 1 freezer
  • 1 refrigerator
  • 1 oven preheated to 375°F

Ingredients
  

  • 6 ounces cream cheese softened
  • ⅓ cup powdered sugar
  • ½ teaspoon strawberry extract
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup 2 sticks salted sweet cream butter, softened
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar packed
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon strawberry extract
  • 1 large egg
  • 1 egg white
  • 1 cup fresh strawberries capped, cored, and finely chopped
  • 1 tablespoon all-purpose flour to toss strawberries

Instructions
 

  • Beat softened cream cheese with a handheld mixer on medium-high speed for 30 seconds until smooth.
  • Reduce speed to medium-low and beat in powdered sugar and strawberry extract. Increase to medium-high speed and beat for another 30 seconds until smooth.
  • Scoop 24 dollops (about 1½ teaspoons each) of cream cheese mixture onto a parchment-lined baking sheet, spacing 2 inches apart. Gently press each dollop into flat disks. Freeze while preparing cookie dough.
  • In a medium bowl, whisk together flour, baking powder, and baking soda.
  • Beat softened butter on medium-high speed for 1 to 1½ minutes until smooth.
  • Add granulated and brown sugars to butter and mix for 1 minute until light and fluffy.
  • Mix in vanilla and strawberry extracts until just combined.
  • Add eggs one at a time, mixing well after each addition.
  • Lower mixer speed to low and gradually add the flour mixture, one cup at a time, mixing just until incorporated.
  • Toss chopped strawberries in 1 tablespoon of flour to coat, then gently fold into the cookie dough on lowest mixer speed.
  • Cover dough tightly and chill in the refrigerator for 1 hour.
  • Preheat oven to 375°F and line two baking sheets with parchment paper.
  • Scoop 24 large dollops of cookie dough (about 1½ teaspoons each) onto the prepared baking sheets, spacing 2 inches apart.
  • Remove cream cheese disks from freezer and place one disk in the center of each dough ball.
  • Press the cream cheese disks down gently, then use a small spatula or knife to lift and wrap cookie dough around the filling to encase it completely.
  • Bake cookies for 12 to 14 minutes until edges are golden brown.
  • Let cookies rest on the baking sheet for 10 to 12 minutes before transferring to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 4 days due to cream cheese filling.
  • Freeze cooled cookies in a single layer for up to 1 month; thaw overnight in refrigerator.
  • Press cream cheese filling flat before freezing for even coverage in every bite.
  • Use strawberry extract in filling and dough for enhanced flavor.
  • Toss strawberries in flour to prevent sinking during baking.
  • Use room temperature butter and cream cheese, not melted, to maintain dough structure.
  • A small spatula or butter knife helps to wrap dough around frozen filling without tearing.