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Soft Strawberry Cheesecake Cookies

Close-up of strawberry cheesecake cookies, one broken in half showing creamy filling and strawberry swirl.
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I am so glad you are here. These soft, chewy strawberry cheesecake cookies capture the flavor of a classic cheesecake in a simple cookie form. They feature a buttery base, a creamy cheesecake filling, and sweet strawberry swirls. This recipe is approachable for all home cooks and delivers big on flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup strawberry jam or homemade strawberry swirl
  • 1/4 cup fresh or freeze-dried strawberries, finely chopped (optional, for dough)

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, gently fold in the chopped strawberries.
  3. Chill the cookie dough for at least 30 minutes. This helps the cookies hold their shape.
  4. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop about 1.5 tablespoons of chilled dough and roll it into a ball. Flatten the ball slightly in your palm.
  7. Place a small spoonful (about 1 teaspoon) of the cream cheese filling in the center of the dough.
  8. Gently fold the edges of the dough up and around the filling to seal it inside, forming a ball again. Place the stuffed cookie ball onto the prepared baking sheet.
  9. Use your thumb or the back of a small spoon to create a slight indentation in the top center of each cookie. Place about 1/4 teaspoon of strawberry jam into this indentation.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
  11. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a bakery-style look, you can top the cooled cookies with a simple glaze made from powdered sugar and a splash of milk, or a dollop of whipped cream cheese frosting.
  • If you want a stronger strawberry flavor in the cookie base, use freeze-dried strawberries that you crush into a powder.
  • If you are making these for Valentine’s Day, the pink hue from the jam looks very festive.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-cheesecake-cookies/

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