These strawberry cheesecake cookies are strawberry cream cheese sugar cookies with a fresh, tangy strawberry cheesecake filling! They are bright, vibrant, and perfect for spring or summer!
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WHAT YOU NEED TO MAKE THIS RECIPE
STRAWBERRY SAUCE
- Strawberries: Fresh or frozen.
- Granulated sugar
- Lemon juice (optional): Fresh-squeezed.
STRAWBERRY CHEESECAKE FILLING
- Cream cheese: 4 ounces, softened.
- Granulated sugar
- Strawberry sauce: 1 and ½ tablespoons, save the rest for making the cookie dough.
COOKIES
- All-purpose flour: For the best results, I recommend using a kitchen scale to weigh the flour. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top with the flat side of a knife.
- Salt: ½ teaspoon. If all you have is salted butter reduce the added salt to ¼ teaspoon.
- Baking powder: Leavener that helps the cookies rise up, making them soft and fluffy!
- Cream cheese: 4 ounces, softened.
- Unsalted butter: ½ cup, softened to room temperature.
- Granulated sugar
- Egg + extra egg yolk: One large egg binds the cookies, and the additional egg yolk makes them softer and chewier!
- Strawberry sauce: 1 teaspoon.
- More sugar or sparkling sugar: For rolling the cookie dough. This makes the dough easier to work with and adds a crunchy texture to the outside of the cookies!
HOW TO MAKE STRAWBERRY CHEESECAKE COOKIES
Make the strawberry sauce: Add the fresh or frozen strawberries to a saucepan along with the granulated sugar and lemon juice. Place the pan over medium heat, cook and stir until the strawberries have released all of their juices.
Strain the mixture through a sieve and into a bowl. Press the mixture with the back of a spoon to get all of the liquid into the bowl. Set aside and allow to cool slightly.
Make the cheesecake filling: Use an electric mixer to beat the softened cream cheese until smooth. Add the granulated sugar and strawberry sauce and mix until well combined. Set aside in the fridge until needed.
Make the cookie dough: In a large bowl, use an electric mixer to beat the softened butter and cream cheese until smooth. Add the granulated sugar and mix on medium speed for 2 minutes until light and fluffy. Add the egg and extra yolk and mix for 2 minutes until well combined. Mix in the strawberry sauce, then add the dry ingredients.
Use a cookie scoop to scoop the dough into heaping 2-tablespoon balls and roll each ball in granulated or sparkling sugar to coat. Arrange the cookie dough on a baking sheet lined with parchment paper, about 1 inch apart.
Use the back of a teaspoon to make an indent in the center of each cookie, then add the cheesecake filling to the indent.
I used a piping bag and an open star piping tip to add the filling.
Note: You can also add the cheesecake filling to the cookies after baking them.
Bake the cookies in a 350°F oven, one baking sheet at a time, for 12-14 minutes each.
Remove from the oven and let the cookies cool on the baking sheet before removing. You can eat the cookies while they're warm, but I prefer them cold because of the cheesecake filling.
If adding the filling to baked cookies: Bake the cookies in a 350°F oven for 10 minutes, then make an indent in the center while they are still soft. Add the cheesecake filling and let cool.
HOW TO STORE STRAWBERRY CHEESECAKE COOKIES
Store the cookies in an airtight container and keep in the fridge for 1 week.
HOW TO FREEZE COOKIES
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months.
Thaw overnight in the fridge, or at room temperature for a couple of hours.
To freeze cookie dough: Scoop the dough into balls and arrange them in a single layer on a baking sheet. Add the cheesecake filling to the cookies, then set the sheet flat in the freezer until the dough is solid. Transfer the frozen cookie dough to a large plastic bag or an airtight container and keep frozen for up to 3 months.
To bake frozen cookie dough: Arrange the frozen cookie dough on a parchment-lined baking sheet, about 1 inch apart.
Bake straight from frozen (do not thaw) in a 350°F oven, a few minutes longer than the normal bake time, or until just starting to brown around the edges.
MORE COOKIE RECIPES
📖 RECIPE
Strawberry Cheesecake Cookies
Equipment
- Electric mixer
Ingredients
Strawberry Sauce:
- 1 cup fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice, optional
Strawberry Cheesecake Filling:
- 4 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 and ½ tablespoons strawberry sauce
Strawberry Cheesecake Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 and ½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon strawberry sauce
- granulated sugar or sparkling sugar, for rolling the cookie dough
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats. Preheat your oven to 350°F.
Make the Strawberry Sauce:
- Add the fresh or frozen strawberries, granulated sugar, and fresh-squeezed lemon juice to a small saucepan. Place the pan over medium heat, cook, stirring occasionally, until the strawberries are softened and have released all of their juices.
- Remove from heat and strain the liquid through a sieve and into a bowl.
Make the Cheesecake Filling:
- Use an electric mixer to beat the softened cream cheese until smooth. Add the granulated sugar and strawberry sauce and mix until well combined. Set aside in the fridge until needed.
Make the Cookie Dough:
- Whisk the flour, baking powder, and salt in a medium bowl.
- Use an electric mixer to beat the softened cream cheese and butter until smooth with no lumps. Add the granulated sugar and beat well until light and fluffy. Wipe down the sides of the bowl as needed.
- Add the egg and egg yolk and beat for 2 full minutes. Add the strawberry liquid and mix until just combined.
- In 2-3 additions, add the dry ingredients, mixing until just combined after each addition.
- Use a cookie scoop to scoop the dough into heaping 2 tablespoon balls and roll each ball in granulated or sparkling sugar to coat. Arrange the cookie dough on a baking sheet lined with parchment paper, about 1 inch apart.
- Use the back of a teaspoon to make an indent in the center of each cookie, then add the cheesecake filling. I used a piping bag and an open star piping tip to add the filling.
- Bake the cookies in the preheated oven for 12-14 minutes. Remove from the oven and let the cookies cool on the baking sheet, then transfer to a plate and cool completely in the fridge before serving.*
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