Strawberry Cheesecake Cookies

I have made a lot of strawberry cookies over the years, but these Strawberry Cheesecake Cookies are the ones I keep coming back to. They are soft and cake-like with real fresh strawberries in every bite, and each one is stuffed with a sweet cream cheese filling that makes them taste like actual strawberry cheesecake.

Getting this recipe right took a few rounds of testing. My first batch made 12 large cookies, and the problem was that the filling sat so deep in the center you had to take several bites before you even hit it. Cutting down to 24 smaller cookies fixed everything. Better size, better filling ratio, and a much prettier result on the plate. I also switched from freezing the cream cheese as round dollops to pressing them flat into disks first. That one change makes wrapping the dough so much easier and means you get cheesecake in every bite, not just the middle.

If you love strawberry and cream cheese together, my Strawberry Cream Cheese Cookies are a great no-stuff version of this same flavor. And if you are looking for another stuffed cookie that disappears fast, these Oreo Cheesecake Cookies are one of my favorites to bring to a party.

Key Ingredients

Here is what you need and why each one matters:

• Cream cheese: Use a full-fat block-style cream cheese, softened to room temperature. Whipped or low-fat varieties won’t hold up as a filling during baking.
• Strawberry extract: Do not skip this. I use it in both the cookie dough and the cream cheese filling, and that double layer is what makes the strawberry flavor really come through after baking. LorAnn is my go-to brand.
• Salted sweet cream butter: Softened to room temperature, not melted. Room-temperature butter is what keeps these cookies from spreading too thin.
• Fresh strawberries: Finely chopped. Fresh strawberries work best here — frozen ones release too much water and make the dough sticky and hard to handle.
• Powdered sugar: Used only in the filling. It dissolves smoothly into the cream cheese with no graininess.
• 1 large egg plus 1 egg white: The extra egg white gives the cookies a little more structure without making them dense.

How to Make Strawberry Cheesecake Cookies

This recipe has two components: the cream cheese filling and the strawberry cookie dough. The filling needs to go in the freezer first, so plan for at least an hour of freeze time before you can assemble.

Make the Cream Cheese Filling

1. In a small mixing bowl, beat 6 ounces of softened cream cheese on medium-high speed for 30 seconds until smooth.
2. Reduce speed to medium-low and beat in ⅓ cup powdered sugar and ½ teaspoon strawberry extract. Increase speed back to medium-high and beat for another 30 seconds until fully combined and smooth.

3. Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), portion out 24 dollops of the cream cheese mixture onto the prepared sheet, spacing them 2 inches apart. Gently press each dollop down with your fingers to form a flat disk.

4. Place the baking sheet in the freezer while you prepare the cookie dough.

Make the Strawberry Cookie Dough

1. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
2. Using a stand mixer or handheld mixer on medium-high speed, beat 1 cup softened butter for 1 to 1½ minutes until smooth.
3. Add ⅔ cup granulated sugar and ⅓ cup packed light brown sugar. Mix for 1 minute until light and fluffy.
4. Add 1½ teaspoons vanilla extract and ½ teaspoon strawberry extract, mixing just until combined.
5. Add 1 large egg and 1 egg white, one at a time, mixing well after each addition.
6. Reduce mixer speed to low. Add the flour mixture 1 cup at a time, mixing just until incorporated after each addition. Do not overmix.

7. In a small bowl, toss 1 cup of finely chopped fresh strawberries with 1 tablespoon of all-purpose flour until the berries are coated. Add the flour-coated strawberries to the dough and mix on the lowest speed just until combined.

8. Cover the bowl tightly and refrigerate the dough for 1 hour.

Assemble and Bake

1. Preheat your oven to 375°F. Line 2 baking sheets with parchment paper.
2. Using a large cookie scoop, portion out 24 balls of chilled cookie dough and place them 2 inches apart on the prepared baking sheets, 12 cookies per sheet.

3. Remove the cream cheese disks from the freezer. Press one frozen disk into the center of each cookie dough ball.

4. Using a small spoon, spatula, or butter knife, work the cookie dough up and over the cream cheese disk until it is fully enclosed. Make sure there are no gaps; the filling should be completely covered with dough.

5. Bake for 12 to 14 minutes, until the edges are golden brown. Allow the cookies to rest on the baking sheet for 10 to 12 minutes before moving them to a cooling rack to cool completely.

Frequently Asked Questions

How to Store Strawberry Cheesecake Cookies

Because of the cream cheese filling, these cookies need to be stored in the refrigerator. Place them in an airtight container, and they will keep for up to 4 days.

To freeze, arrange the fully cooled cookies in a single layer in a freezer-safe container and freeze for up to 1 month. Let them thaw overnight in the refrigerator before serving.

More Easy Strawberry Recipes

• Strawberry Cream Cheese Cookies
• Strawberry Pudding Cookies
• Strawberry Shortcake Cookies
• Oreo Cheesecake Cookies
• Strawberry Cheesecake Bites