Soft Strawberry Cheesecake Cookies (Printable Version)
Soft, chewy cookies with creamy centers and chopped strawberries baked to a golden finish.
# Everything You’ll Need:
→ Cream Cheese Filling
01 -
6 ounces cream cheese, softened
02 -
1/3 cup powdered sugar
03 -
1/2 teaspoon strawberry extract
→ Strawberry Cookie Dough
04 -
3 cups all-purpose flour, spooned and leveled
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon baking soda
07 -
1 cup (2 sticks) salted sweet cream butter, softened
08 -
2/3 cup granulated sugar
09 -
1/3 cup light brown sugar, packed
10 -
1 1/2 teaspoons pure vanilla extract
11 -
1/2 teaspoon strawberry extract
12 -
1 large egg
13 -
1 egg white, room temperature
14 -
1 cup fresh strawberries, capped, cored, and finely chopped
15 -
1 tablespoon all-purpose flour
# Steps to Cook:
01 -
Beat cream cheese on medium-high speed for 30 seconds until smooth. Reduce speed to medium-low, add powdered sugar and strawberry extract, then beat on medium-high for another 30 seconds until fully combined. Line a baking sheet with parchment paper. Scoop 24 dollops (about 1 1/2 teaspoons each), space 2 inches apart, press into disks, and freeze while making dough.
02 -
In a medium bowl, whisk together flour, baking powder, and baking soda until evenly combined.
03 -
Beat butter on medium-high speed for 1 to 1 1/2 minutes until smooth. Add granulated and brown sugars, then beat for 1 minute until light and fluffy. Mix in vanilla and strawberry extracts until blended.
04 -
Add eggs one at a time, mixing well after each addition to incorporate fully.
05 -
Reduce mixer speed to low and add dry ingredients 1 cup at a time, mixing until just combined. Toss chopped strawberries with 1 tablespoon flour to prevent sinking, then fold into dough. Cover and chill for 30 minutes.
06 -
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
07 -
Using a large cookie scoop, portion 24 dough balls, spacing them 2 inches apart. Remove cream cheese disks from freezer and press one disk into the center of each dough ball, shaping dough completely around the filling.
08 -
Bake for 12 to 14 minutes until edges turn golden brown. Let cookies rest on baking sheets for 10 to 12 minutes, then transfer to a wire rack to cool completely.
# Extra Suggestions:
01 -
Chilling the dough prevents excessive spreading during baking. Using a small spatula or spoon helps shape the dough evenly around the cream cheese centers.