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These soft strawberry cheesecake cookies bring together the best of both worlds with a tender cookie dough wrapped around a creamy, flavorful cream cheese center and bursts of fresh strawberries. They are perfect for dessert lovers looking for a treat that feels homemade but special enough for celebrations or sharing with friends.
I first made these cookies to surprise my family on a lazy Sunday, and they quickly became an instant favorite. Now whenever strawberries are in season, I’m reminded of that cozy afternoon everyone gathered around for cookie tasting.
Ingredients
- Cream cheese: 6 ounces, softened for easy blending and smooth texture
- Powdered sugar: One third cup for gentle sweetness without graininess
- Strawberry extract (filling): Half teaspoon to enhance the fresh berry flavor in the filling
- All-purpose flour: Three cups measured spooned and leveled to keep cookies soft yet structured
- Baking powder: One teaspoon for lightness and rise
- Baking soda: Half teaspoon to balance and help spread of cookies
- Salted sweet cream butter: One cup (2 sticks), softened for richness and tenderness
- Granulated sugar and light brown sugar: Two thirds cup granulated sugar and one third cup packed light brown sugar for sweetness and a hint of molasses depth
- Pure vanilla extract: One and a half teaspoons adds warmth and complexity
- Strawberry extract (dough): Half teaspoon to complement the berries and cream cheese filling
- Egg and egg white: One large egg and one room temperature egg white for structure and extra chewiness
- Fresh strawberries: One cup, finely chopped to keep bursts of juicy flavor in every bite
- All-purpose flour (for tossing strawberries): One tablespoon to prevent them from sinking in the dough
Step-by-Step Instructions
- Scoop and Freeze Cream Cheese Disks:
- Beat the cream cheese on medium high speed for thirty seconds until smooth. Reduce speed to medium low, add the powdered sugar and strawberry extract, then beat again on medium high for thirty seconds until creamy. Line a baking sheet with parchment paper. Use a small scoop to portion twenty four dollops about one and a half teaspoons each. Space them two inches apart, then press lightly into round disks. Freeze these while you prepare the dough.
- Mix Dry Ingredients and Cream Butter:
- In a medium bowl, whisk together the flour, baking soda, and baking powder to combine evenly. In a stand mixer or large bowl, beat the softened butter on medium high speed for one to one and a half minutes until smooth. Add granulated sugar and brown sugar, beat for one minute until light and fluffy. Mix in vanilla and strawberry extracts thoroughly. Add the eggs one at a time, blending each fully before the next.
- Incorporate Dry Ingredients and Strawberries:
- Lower mixer speed to low and add the dry ingredients gradually, about one cup at a time, mixing just until combined to avoid overworking the dough. Toss the chopped strawberries with the tablespoon of flour, then fold gently into the dough to distribute without crushing berries. Cover and chill the dough in the refrigerator for thirty minutes to firm up.
- Shape and Bake Cookies:
- Preheat your oven to three seventy five degrees Fahrenheit (one hundred ninety Celsius) and line two baking sheets with parchment paper. Use a large cookie scoop to make twenty four dough portions spaced two inches apart on the sheets. Take the cream cheese disks out of the freezer and gently press one in the center of each dough portion. Carefully mold the dough around the cream cheese to enclose it completely. Bake for twelve to fourteen minutes or until the edges have turned golden brown. Let cookies rest on the baking sheet for ten to twelve minutes before moving them to a cooling rack.
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My favorite part about this recipe is seeing how the cream cheese centers create this surprise creamy pocket inside each bite. Once, I baked a batch for a holiday party and everyone kept guessing the secret ingredient that made the cookies so moist and flavorful. It reminded me how simple touches like fresh fruit and a creamy filling can elevate a humble cookie to something magical.
Storage Tips
Store the cookies in an airtight container at room temperature for up to five days to maintain softness. If you want to keep them longer, place them in the freezer layered between parchment paper to prevent sticking. When ready to eat, thaw at room temperature and if you prefer, warm them briefly in the oven for a just-baked feel.
Ingredient Substitutions
Butter can be swapped for unsalted if you prefer to control salt levels but add a pinch of salt to the dough. If fresh strawberries are not in season, frozen thawed strawberries work but drain excess juice to avoid sogginess. Strawberry extract can be replaced with vanilla extract for a classic cheesecake cookie version without losing richness. Powdered sugar in the filling can be adjusted to taste or substituted with a natural sweetener like powdered coconut sugar.
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Serving Suggestions
These cookies are perfect served with a glass of cold milk or a cup of tea to balance the richness. They also pair nicely with fresh berries or a scoop of vanilla ice cream for an indulgent dessert. Try warming gently and adding a dusting of powdered sugar or a drizzle of white chocolate for special occasions.
Recipe FAQs
- → What makes these cookies soft and chewy?
Using a combination of brown and granulated sugars along with room temperature butter creates a tender, moist texture that keeps the cookies soft while baking.
- → How do the strawberries stay evenly distributed in the dough?
Tossing the chopped strawberries with a small amount of flour before folding them in helps prevent sinking and ensures even distribution throughout the dough.
- → Why is the dough chilled before baking?
Chilling the dough firms it up which reduces spreading during baking, helping maintain the cookie shape around the creamy centers.
- → What is the purpose of the cream cheese disks inside the cookies?
Placing frozen dollops of cream cheese inside each cookie creates a luscious, creamy center that contrasts beautifully with the tender exterior.
- → Can I use frozen strawberries instead of fresh ones?
Fresh strawberries are best for maintaining texture, but if using frozen, make sure to thaw and drain excess moisture to avoid altering dough consistency.