Soft Strawberry Cheesecake Cookies are delicious and nice to have for Spring. These cookies are large, filled with a cream cheese filling, along with strawberries.
These Soft Strawberry Cheesecake Cookies would be a big hit at your next get together, or for your Easter dessert.
What Ingredients Do I Need For Soft Strawberry Cheesecake Cookies?
Here’s a list of ingredients you’ll need to make these Cookies (scroll down for the full recipe):
Cheesecake Filling:
- Cream cheese
- Confectioners sugar
Cookies:
- Butter
- White sugar
- Brown sugar
- Egg
- Vanilla extract
- All purpose flour
- Salt
- Baking soda
- Fresh strawberries
How Do I Make Soft Strawberry Cheesecake Cookies?
Here’s the simple steps you’ll follow to make these Cookies (scroll down for the full recipe):
Cheesecake Filling:
- Preheat the oven to 350 degrees. Line a small cooking sheet with parchment paper. Then in a medium bowl, place the cream cheese and the confectioners sugar. Mix the ingredients together.
- Using a small cookie scoop, make 12 cream cheese balls and place them on the cooking sheet. Then place them in the freezer, for 35 to 60 minutes.
Cookies:
- Next prepare 2 baking sheets with parchment paper or baking mats.
- In a mixing bowl, mix the butter and sugars together. Then add the egg and the vanilla extract and mix.
- Add the flour, salt, and baking soda, just until combined.
- Dice strawberries that have been washed, dried and cut into small pieces; then add them to the cookie dough.
- Using a large 2″ cookie scoop, scoop the dough into balls. One for the top and one for the bottom, adding a cream cheese ball in the middle of each.
- Bake the cookies for 15 – 17 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 4 – 5 minutes. Then transfer them to a cooling rack.
- Store the cookies in an air tight container in the refrigerator.
Tips and Tricks for Soft Strawberry Cheesecake Cookies:
- You could also use frozen strawberries, just make sure to thaw, and drain them before using them.
- Swap out the strawberries with your favorite berry of choice like raspberries, blackberries, or blueberries.
- These cookies can be frozen; or even freeze the dough and and then bake them when you need them.
- Store Soft Strawberry Cheesecake Cookies in the refrigerator for 5-6 days.
Can I Make These Cookies Without the Filling?
- You can skip the cheesecake part of these cookies and you would have delicious Strawberry cookies, not Strawberry Cheesecake Cookies.
More Delicious Cookies For You to Enjoy:
Chocolate Swig Cookies with Cookie Dough Frosting
Copycat Crumbl Muddy Buddy Cookies
Yield: 12 cookies
Soft Strawberry Cheesecake Cookies
Soft Strawberry Cheesecake Cookies will not disappoint. I have had people tell me that these are the best cookies they have ever had.
Prep Time
15 minutes
Cook Time
16 minutes
Additional Time
1 minute
Total Time
32 minutes
Ingredients
Cheesecake Filling:
- 6 ounces of cream cheese, softened
- 1/4 cup confectioners sugar
Cookies:
- 1 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup fresh diced strawberries (dice them pretty small)
Instructions
Cheesecake Filling:
- Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper. Then in a medium bowl, place the cream cheese and the confectioners sugar. Mix the ingredients together.
- Using a small cookie scoop, make 12 cream cheese balls and place them on the baking sheet. Then place them in the freezer, for 35 to 60 minutes.
Cookies:
- Next prepare 2 baking sheets with parchment paper or baking mats.
- In a mixing bowl, mix the butter and sugars together. Then add the egg and the vanilla extract, and mix.
- Add the flour, salt, and baking soda, and mix just until combined. Dough may be crumbly, but that is okay.
- Dice strawberries that have been washed, dried, and cut into small pieces; then add them to the cookie dough with a spoon or a spatula.
- Using a large 2" cookie scoop, scoop the dough into balls. One for the top and one for the bottom, adding a cream cheese ball in the middle of each, rolling or pinching the dough together to cover the cream cheese.
- Bake the cookies for 15 - 17 minutes depending on the size of the cookies and your oven. I like to put 4 cookies on each baking sheet.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 4 - 5 minutes. Then transfer them to a cooling rack. Store the cookies in an air tight container in the refrigerator.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 369Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 6gCholesterol 70mgSodium 324mgCarbohydrates 41gFiber 1gSugar 19gProtein 5g