Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies combine soft, buttery dough with creamy cheesecake flavor and bursts of sweet strawberry. They’re easy to make, bake beautifully, and taste like a dessert straight from the bakery. Perfect for parties, holidays, or a weekend baking treat.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 16 cookies

Course: cookies, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter softened
3 oz cream cheese softened
½ cup granulated sugar
¼ cup light brown sugar packed
1 large egg
1 teaspoon vanilla extract
½ cup chopped fresh strawberries or strawberry preserves

Method

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
Fold in Strawberries: Gently fold in chopped strawberries or spoonfuls of strawberry preserves. Do not overmix.
Scoop & Bake: Drop dough balls onto the baking sheet using a cookie scoop. Bake for 10–12 minutes, or until edges are just golden and centers are still soft.
Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a cheesecake crust effect, roll cookie dough balls in crushed graham crackers before baking.
If using fresh strawberries, pat them dry to avoid excess moisture in the dough.
Dough can be made up to 2 days in advance and chilled until ready to bake.
Freeze baked cookies for up to 2 months in an airtight container.
For extra flavor, drizzle cooled cookies with melted white chocolate.