Strawberry Cheesecake Cookies (Printable)
Soft cookies with sweet strawberry flavor and rich cheesecake center.
# What You Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How To Cook:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as needed. Fold in crushed freeze-dried strawberries until evenly distributed.
06 - In a small bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth and creamy.
07 - Scoop 1 tablespoon of cookie dough and flatten slightly in your palm. Place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough, sealing edges completely to enclose the filling. Roll into a ball and place on the prepared baking sheet. Repeat with remaining dough and filling.
08 - Bake for 11–13 minutes until edges are lightly golden and centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with additional crushed freeze-dried strawberries if desired.
# Expert Tips:
01 -
- The surprise creamy center makes people gasp when they bite in
- They stay soft for days unlike regular cookies that go stale
02 -
- The cheesecake filling will leak if you dont seal the dough edges completely
- Underbaking by one minute keeps the center extra creamy
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Use a small cookie scoop to keep portions consistent