why make this recipe
These Strawberry Cheesecake Cookies taste like a soft cookie with a sweet cream cheese center. You can make them for a party or a simple snack. If you like rich filling and fruity bites, this recipe is a good choice. For another cheesecake-cookie idea, see caramel cheesecake cookies for a different flavor.
introduction
This recipe gives soft cookies with a creamy cheesecake center and small bits of real strawberries. The dough is easy to mix and the cream cheese filling freezes well before baking. If you enjoy simple cookie dough, you might also like this easy batch of classic cinnamon sugar snickerdoodle cookies.
how to make Strawberry Cheesecake Cookies
Follow the steps below to make the cookies. Read all steps first and prepare ingredients before you start. For tips on chilling dough and handling fillings, you can read techniques used in recipes like earl grey cookies which also use careful shaping.
Ingredients :
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup brown sugar (tightly packed)
- 2 eggs
- 3 ⅔ cups gluten free 1 to 1 flour (or all purpose flour)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup finely diced strawberries
- pinch sea salt (optional)
Directions :
- First, make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.
- Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking pan. Repeat for all cream cheese mixture.
- Place pan in freezer while making the cookie dough.
- To make the cookie dough, add cold butter, granulated sugar and brown sugar to a clean stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs. Stir until combined.
- Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.
- Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up.
- After 30 minutes, remove dough from fridge. Remove cream cheese balls from freezer. Preheat oven to 350 degrees Fahrenheit and line baking pan with parchment paper.
- Use spoon to scoop large balls of cookie dough. Place on lined baking pan. Use thumb or back of spoon to press an indent in the center of cookie dough. Place a ball of cream cheese mixture into indent.
- Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.
- Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.
- Bake for 11 to 12 minutes or until cookies are just set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.
how to serve Strawberry Cheesecake Cookies
Serve these cookies at room temperature so the cream cheese center is soft. They pair well with a glass of milk or a cup of tea. For a fancier plate, dust with extra powdered sugar or add a small fresh strawberry on top. If you like serving cookies with rich flavors, try pairing with recipes like heavenly pistachio white chocolate cheesecake for a dessert table.
how to store Strawberry Cheesecake Cookies
Store cooled cookies in an airtight container. Keep them in the fridge for up to 5 days to keep the cream cheese fresh. For longer storage, freeze the baked cookies in a single layer with parchment between layers and thaw in the fridge before serving.
tips to make Strawberry Cheesecake Cookies
- Use cold butter for the cookie dough to keep the cookies thick and tender.
- Freeze the cream cheese balls so they hold their shape and stay inside the dough while baking.
- Dice strawberries very small so they mix well and do not cause too much moisture.
- Chill the dough 30 minutes to make shaping easier.
- Press and seal dough fully around the cream cheese to prevent leaks.
For more cookie shaping tips, check this simple guide on homemade pistachio wedding cookies.
Serving Ideas (if any)
- Serve with cold milk or hot tea.
- Plate with other small cookies for a dessert tray.
- Add a drizzle of strawberry sauce for a party look.
Final Thoughts
These Strawberry Cheesecake Cookies are simple to make and taste like a small cheesecake inside a soft cookie. They work well for snacks, parties, or small gifts. Take time to freeze the filling and chill the dough for best shape and texture.
FAQs
Q: Can I use frozen strawberries?
A: Fresh works best. If you use frozen, drain them well and pat dry so the dough does not get too wet.
Q: Can I use regular flour instead of gluten free?
A: Yes. The recipe lists either gluten free 1 to 1 flour or all purpose flour.
Q: Can I make the cream cheese filling ahead?
A: Yes. Make and freeze the cream cheese balls up to a week ahead and bake when ready.
Q: What if the cream cheese leaks during baking?
A: The dough may not be sealed tight. Roll and press dough fully around filling and chill before baking.
Q: Can I freeze unbaked filled cookies?
A: Yes. Freeze them on a tray, then move to a bag. Bake from frozen; you may add a few extra minutes to bake time.
Conclusion
If you want another recipe idea similar to this, read a different take on fruit-filled cheesecake cookies at Strawberry Cheesecake Cookies – Cookie Dough Diaries. For more notes and variations from a home baker, see Strawberry Cheesecake Cookies – In Bloom Bakery.